520 FARMER'S ASSISTANT. 



mixed with butter, and formed in shnpe of oysters, and then 

 tried, u is frequently mistaken for tried oysters. 



It requires a culture similar to thai of carro's. 8cc. The 

 roots are to be dug in the F'tll, and protected from the 

 Winter-frost. Like all other roots, they are best preserved 

 in moist sand. 



SALTS. See MANURES, 



SALTING OF MEAT. In packing down pork, sprinkle 

 in wnai is equal to four quarts of rock-salt to a barrel; then 

 make a pickle, sufficient to cover all the meat, as strong as 

 it can be madt w-th salt, and when cold pour it on. When 

 the pickle becomes considerably colored with the blood of 

 the meat, draw it off, boil it, take off the scum, till it be- 

 come clear, and apply it again. Repeat this, it the pickle 

 again become colored too much, and add more fresh brine, 

 it necessary. In this way, pork will keep sweet throughout 

 the ensuing Summer, and will be tree of rust. 



This method is also good for preserving beef, though the 

 following is better: 



For a barrt I of beef, says Mr. Deane* take four quarts of 

 rock-salt pounded fine ; eight ounces of saltpetre, and five 

 pounds of brown sugar; mix them well together, and with 

 these ingredients puck the meat down very closely, so as 

 that they will of themselves cover the whole with brine. 

 The next Spring draw off the brine, clarify it, as before di- 

 rected, adding a liitle sail to it, and apply it again, and the 

 beef w 11 keep very sweet and fine-tasted during the whole 

 Summer tallowing. 



This method of curing meat it will be seen, is something 

 similar to the best meth ->d ot curing bu'fr-r, and it is also 

 an excelent method tor curing pork and hams. The ham 

 of some of the Southern States is allowed 10 be equal to 

 that of Westphalia ; but, whether this be owing to this me- 

 thod of curing, to the climate, or to the manner of keeping 

 II V L >S there, is perhaps uncertain. When hams have been 

 sufficiently cured in this, or any other way, they should ba 

 smeared over with molasses ; smoked sufficiently and sud- 

 denly ; the quicker the better; and let them then be well 

 sprh.kied over with slaked lime, and put away in casks, 

 filled with bran, to keep during the Summer. The lime 

 will serve to keep all insects from them. 



SAND. See EARTHS and MANURES. 



SAP. Plants derive their sap principally from the roots. 

 Before it has entered these, it is called the food of fitants. 

 It is supposed to be absorbed by the capillary roois in th 



