AND CATTLE DOCTOR. 263 



deserves to be recommended : — Water, one gallon ; 

 salt, nineteen ounces ; saltpetre, one ounce and a half; 

 sugar, half pound. 



The Russians are fond of the flavour of juniper 

 berries, and add a pound of bruised juniper to a gallon 

 of pickle. 



A tea-spoonful or two of cayenne pepper to the 

 gallon, greatly increases the preserving power of the 

 pickle. 



To cure gammons, first sprinkle them as soon as 

 they are cut and trimmed, with a little (Liverpool) 

 salt. Let them lay together for twelve hours : take 

 them out of the tub, drain and wipe them ; then rub 

 them separately with a mixture of twelve parts of 

 common salt and one part saltpetre, well dried and 

 then ground fine. Rub in this mixture well ; lay 

 them in the pickling tub, and the next day rub them 

 again with a similar mixture. The day after fill up 

 the tub with a brine made in the proportion of 18 oz. 

 salt, 1 lb. molasses, and 1 oz. saltpetre, to the gallon 

 of water. In this pickle ^ey may stay for a fort- 

 night. Then take them out, drain, wipe and smoke 

 them. 



If they are suffered to make their own brine by 

 means of dry salt and saltpetre entirely, they will loose 

 too much of the juices of the meat, and becomes hard« 

 and dry. 



I have successfully cured beef in summer thus : 



I killed an ox in the middle of August, at nine o'clock 

 in the evening ; it was cut up at 3 o'clock in the morn- 

 ing. The pieces were quickly rubbed with a mixture 

 of ten parts of salt, and one part of saltpetre, and 

 put into a barrel. In the mean time a brine composed 

 of 1^ lbs. of salt, 2 oz. of saltpetre, and half an 

 ounce of common pepper, to the gallon of water, was 



