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Timaru Herald, Volume CXXV, Issue 18518, 15 March 1930, Page 15 (Supplement)

KEEPING MEAT FRESH. A good method of keeping meat fresh during hot weather is to wipe it very dry each day and dust it well with pepper. Another way is to brush it over with equal parts of olive oil and vinegar, or melted butter and vinegar, and hang in an airy place. It may be necessary in very hot weather to partially bake it. In country places where meat is only procurable once or twice a week, it is necessary to partly pickle the meat. To make a good brine of salt and water (with a little saltpetre), make it strong enough to float an egg. Bring brine to the boil, put in meat, and boil for 20 minutes. Put in a cool place, put a plate on the meat and weight it with a clean stone to keep meat under the brine, tie over a muslin cloth. When cooking, put meat on with boiling water. WINE STAINS. To remove wine stains rub the marks first with soap, then with powdered starch, and finally with cold water. Another remedy is to stretch the stained part over a basin, sprinkle it thickly with borax and then pour boiling water through. Repeat if necessary.

If a bee sting is rubbed at once with a cut onion it will relieve the pain and prevent swelling.