No. 112.] 275 



degree, and I hope that in this case you will take the will for the 

 deed, and be enabled to glean something from the papers that 

 will assist you. 



It is just twenty years ago since I entered this business, during 

 which period I have inspected annually from twenty-five thou- 

 sand to fifty thousand barrels of provisions, besides cutting, pack- 

 ing and curing many thousands of hogs. My time and attention 

 has consequently been more taken up with the management of a 

 large business than with the chcmutry of the pork traoe^ but as a 

 matter of course, observation has been forced upon me, and what 

 are facts to me would be theory to others of little or no expe- 

 rience. 



I beg you will use these notes or throw them aside as you tliink 

 best. If I make any request at all it will be that in case you do 

 use them you will put them in better shape. 



My only hope is that I may be of some use to you or others. 

 If it should prove so it will much gratify 



Yours respectfully, 



C. SEGUINE. 



Question 1. What is the method of salting and packing beef 

 which you approve 7 



Jlns. The most approved method of curing and packing beef 

 is lirst to '^ strike" it in open vats or hogsheads, i. e. pack loosely 

 and cover with a pickle only, the pickle to be as strong as possi- 

 ble, and t9 contain saltpetre in the proportion of three ounces to 

 the one hundred pounds of beef. It is in tlds firit i)rocess that 

 the red or cherry ci)lor is given to beef, and if not done in thti 

 first instance, n(; after ap]»lication of saltpetre will sui)ply the 

 deficiency of color. As the nuirket value of the article is greatly 

 influenced by its color, too much care cannot be exercised toob- 

 taiji this desideratum in perfection, and the process indicated 

 above is decidedly tlie be:j^. A week ur ten da}S in the vats i;* 

 suflicient to draw out the blood and fix the color, when it is pack- 

 ed with about twenly-five pounds of salt to the hundred pounds 

 of beef, and pickled with a strong new pickle. Willi proper 

 care beef packed in this njanner will keep fur the longest voyages. 



