•casks are then to be properly coopered and filled with proof pickle, 

 and transferred into tke storekeeper's charge. 



"4, The hogs slaughtered for the use of the navy are also to 

 liang 24 hours, when they are to be weighed and cut up iu the 

 presence of the clerk and master butcher before mentioned, who 

 -are to take an account thereof in the manner already described, 

 and every two cwt. of pork is in the same equita!)le manner as di- 

 rected with respect to the beef, to be cut into fifty-five four lb. 

 pieces, which is allowing two lbs. in a cwt. for waste. The pork is 

 then to be well rubbed with white salt, and stowed in the bins, 

 and treated in the same manner, and the like quantity of white 

 salt will be allowed for its cure, and for making the pickle to fill 

 up the casks containing the pork, as is directed with respect to 

 the beef. When the meat has remained in the bins the time men- 

 tioned in the following schedule, it is to-be packed into barrels or 

 tierces, each containing eighty 4 lb. mess pieces, (or such other 

 description (4 cask as may be directed,) with a proportion of 21 

 lbs. of bay salt and 3^ oz. of saltpeter mixed together to every 

 twenty-eight 4 lb pieces, which is to be distributed between the 

 layers, as the meat is packed. The casks are then to be properly 

 -coopered and iilicd up with proof pickle. 



^' 5. Every ca,.^k of pork is to have the necessary marks, &c., 

 (as 3.) 



" G. The tongues which may be produced from the oxen slaugh- 

 tered in tliis establislimeiit, are to be carefully cured iu the fol- 

 lowing m inner, viz : Tliey are to be properly cleaned and then 

 lodged oa the rjicks in the tongue house to cool, as soon as taken 

 from the oxen, where they are to remain until the morning ap- 

 pointed for cutting up the beef, when the tongues are to be well 

 rubbed with white salt, and placed in a tub where they are to 

 remain four days, at the expiration of this period they are to he 

 , taken out and again well rubbed with white salt, and replaceil in 

 the tub, without drawing off the brine, where they are to remain 

 four days longer. The proportion of salt used in the oj)erati(»n is 

 to be at the rate of 30 lbs. for every OU tongues cured, and the 



