THE EMIGRANT'S HAND-BOOK. 329 



plates, briskets, and buttocks, with ten coarse pieces, 

 consisting of two neck-pieces, not the scrag, two thighs 

 or buttock bones, with some meat to them, two shells of 

 rumps, two or even four chines, not cut too close to the 

 neck, and two shoulder pieces with part of blade bone in 

 them, well salted and capped with St. Ubes or other 

 coarse salt. The tierces, whether for beef or pork, must 

 be made of well-seasoned oak, with eight wooden, and 

 three iron hoops on each end. 



No pains to be spared in preparing and putting up, as 

 the neat and tasty appearance of the packages will in- 

 sure a more ready sale, than if put up in a slovenly 

 manner. 



There is much that one cannot well make intelligible 

 upon paper, and can only be learned by personal obser- 

 vation. I have endeavored to communicate enough to 

 enable any experienced butcher or packer to prepare pro- 

 visions for a foreign market, if desirous to do so ; and the 

 method described is the one in general use in Europe, 

 and, if adopted in this country, will enable us to enter the 

 English market in successful competition with the Con- 

 tinent. I trust the season will not pass, without rinding 

 several establishments preparing and curing provisions 

 according to the Irish method. 



T. C. PETERS. 



Darien, Gcnesee, Co., New- York. 



