392 : RECIPES. 
“TO SAVE BEEF, AND KEEP IT SWEET AND TENDER ONE 
Take one-half bushel salt, eight pounds brown sugar or 
molasses, and one-fourth pound saltpetre, to one barrel of 
beef; lay a laying of salt’ and sugar, then a laying of beef, 
till your barrel is full. Put in one quart of salt to three gal- 
lous of water; put in your saltpetre, and fill up the barrel 
_ with brine made as above described. Beef cured in this way 
- is worth twice as much as the old way. 
- 
TO PRESERVE FRESH. MEAT. 
Put fresh meat in a close vessel containing vinegar. Put 
tainted meat in potash water for three or four days—then dip 
it in vinegar, ts . ree it in salt-before Bes cook it. 
PUTRID OR ‘TAINTED MEAT. 
Throw away the old pickle and repack your meat ; place — 
between each layer birch or maple charcoal; make a new 
pickle, and add a little saltpetre—four ounces to a barrel. 
PICKLE FOR BEEF OR PORK. 
Take six pounds salt, one-half pound brown sugar, six 
ounces saltpetre, dissolve them by. boiling in four gallons of 
water, and skim ; when celd, put in it any sortof fresh meat. 
It will save and be ge and fit for use - without freshening. 
—e 
TO DRIVE RATS AND MICE FROM BARNS. ' 
| ake the plant called dogsnnane: pound it with asham- 
t grainery, or barn, or in your.celler, 
vill leave “very “quick. = ; 
