THE USE OF MOLASSES AND SYRUP BARRELS IN CURING HAMS. (Copyrighted; Reprint Forbidden.)
Reading edition
Never use old molasses barrels, or syrup barrels for curing meat, unless they have been first thoroughly scoured and steamed, and cleansed with our Ozo Washing Compound. It is best to use oak tierces, and always be sure that they are perfectly clean and sweet before putting the meat into them to cure.