Much sickness that is described as ptomaine poisoning is usually caused by carelessness. If for any reason meat must be kept several days after it is purchased, it may be cared for in the following manner:
Place salt in a saucepan and add water, bay leaf, and saltpeter. Bring to a boil and cool. Place the meat in a china bowl or a wooden bucket and pour the brine over it. Now place a plate on top of the meat and weigh down with an old flatiron and heavy stone. Turn the meat every other day.
This meat will keep for one week. This method is suitable for mutton, beef or pork.
Place meat in a saucepan and add 1/2 carrot, 1 onion, and sufficient boiling water to partially cover same. Cook, keeping pan closely covered, for ten minutes to the pound. Cool before placing in the ice box.
If it is necessary to keep the meat only until the next day, mince fine two onions and add 4 tablespoons of salt, and 1 tablespoon of pepper. Mix thoroughly and then rub the meat thoroughly with this mixture.
Meat may be kept in the ordinary ice box that holds seventy-five pounds of ice for two days in the hottest weather in the following manner:
Wipe the meat with a dry cloth and cover with a wax or parchment paper, and then hang from a hook in the lower part of the refrigerator, directly under the ice chamber if possible. The hooks are shaped like the letter S, sharply pointed at both ends and they may be purchased or made by any hardware dealer.
Meat allowed to lie on a platter soon loses its nutritious qualities with the escaping of the juices.