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292 memorial of the E. of Galloway on saltduties. Oct. 23. 
That, either owing to inattention, or some other cause, 
Scotland, as the laws stand at present, is not even upon 
a footing with England in the article of curing beef and 
pork for exportation, in two very efsential points, vs, 
1. That in England, the drawback of five fhillings per. 
barrel is teceived upon the exportation of a barrel contai- 
ning 32 gallons of well cured beef or pork, whether it is 
cured with Englith or foreign salt separately, or with a 
mixture of each 3 whereas in Scotland, no such drawback, 
or any drawback whatever indeed, is allowed upon such 
a barrel, unle/s cured with foreign salt alone; nay, what is 
more remarkable, no beef ur pork cured with a mixture 
of salt, can, as the law at present stands, be exported from 
Scotland, even without the bounty or drawback, and 
even although the Scots salt used therein has paid 
the equalizing duty with England. It is true, the 
commifsioners-of the customs, upon application, generally 
permit such to be exported ; but they never, andit is pre- 
sumed cannot allow the drawback of five fhillings per bar- 
rel on the exportation of provisions so cured with a mix- 
ture of salts. Now, this hardthip will appear particularly 
distrefsing to Scotland, when it is considered, that in or- 
der to cure beef and pork properly to stand a warm cli- 
mate, it is efsentially necefsary that it fhould be first rub- 
bed wih small or home-made salt, as is the universal 
practice in Ireland, and lie in the pickle thereof from ten 
to twenty days, in order to draw off the blood and other 
superfluous juices, which is called pining; for, of great 
or foreign salt was used in this part. of the procefs, the 
juices of the provisions would be so much exhausted by the 
strength thereof, and they would thereby become so dry 
and hard, that they would be unfit almost for use, at least 
for sale in a well supplied market. - After being so rubbed 
and pined with small salt, the provisions are taken out of 
