288 [Assembly 



lbs., and is to be divided in the presence of the clerk above men- 

 tioned, and master butcher, into 12 pieces, in the most equitable 

 manner possible, by cutting the prime pieces a little under 8 lbs., 

 thereby allowing the other, agreeably to their coarseness and 

 quantity of bone, to be over that weight. 



2. After all the beef shall have been messed and taken account 

 of as aforesaid, the w^hole quantity of kidney suet produced 

 on the occasion, with as much of the head of the caul, as 

 according to circumstances, may be requisite, together with the 

 small pieces and scraps of meat which may be unavoidably pro- 

 duced in the cutting up, and the quantity taken account of in 

 like manner, and tlie legs, shins, marrow-bones and scraps are to 

 be delivered to the contractors, or otherwise disposed of as soon 

 afterwards as possible. 



3. The beef being cut up into mess pieces, as before mentioned, 

 is to be rubbed with white salt, and then stowed into the bins, 

 occasionally throwing some white salt between the layers, where 

 it is to remain the length of time mentioned in the following 

 schedule, care being taken, for the more effectually hastening the 

 cure thereof, that the brine which runs from the meat is thrown 

 over it again, and repeated at least twice a day, covering the top 

 pieces each time with white salt. For rubbing the beef, and 

 sprinkling salt between the layers, and throwing some more daily 

 over the pieces, while in the bins, after it has been washed off by 

 the brine, and making pickle to fill up the casks, 1 lb. of white 

 salt will be allowed for every 8 lb. piece of beef packed. After 

 the beef shall have lain in this state, as above directed, it is to be 

 carefully packed into barrels or tierces, each containing thirty- 

 eight 8 lb pieces, or in such other descriptions of casks as may 

 be directed, with a proportion of 21 lbs. of bay salt and 3| oz. of 

 saltpeter mixed together, to every fourteen 8 lb. mess pieces of 

 beef, which is to be distributed between the layers, as the meat is 

 packed. The quantity of beef intended for each cask is to be 

 Weighed before it is packed, in order to insure that the number of 

 pieces and the weight of the beef are the same in each cask of 

 equal dimensions. The several casks are to be properly marked, 

 for tracing the same, and ascertaining the contents thereof; the 



