THE EMIGRANT'S HAND-BOOK. 447 



common water added to it ; and from observing this im- 

 perfect direction, and making their brine too weak, some 

 persons have failed in preserving their meat. Indeed, it 

 would be advisable that the brine should not only be as 

 strong as it can be made, but that a little more salt should 

 be added that can be dissolved ; because, as the meat is 

 constantly giving out its juices up to a certain period, these 

 juices will lower the strength of the brine below the pre- 

 serving point ; but if there is an excess of salt present, it 

 will dissolve in the juices given out, and thus the strength 

 of the brine will be kept up. A saturated solution of salt 

 is made by dissolving seven ounces and a half of salt, in 

 an imperial pint of water at 60. When the meat has 

 lain sufficiently in the brine, it is to be taken out, and 

 packed in casks with dry salt between each layer of meat. 

 A strong brine or pickle for preserving meat a long time, 

 or for sea voyages, is made by boiling down the solution ; 

 and the rule is, that the water should be evaporated till 

 the salt begins to crystallize, which is known by a thin 

 film of salt beginning to form on the surface when the 

 liquid is on the fire ; the water is then completely satu- 

 rated. 



The same pickle may be used repeatedly, provided it 

 be boiled up occasionally, with additional salt to preserve 

 its strength, as this is diminished by the combination of 

 part of the salt with the meat, and by the dilution of the 

 pickle by the juices extracted. In consequence of boil- 

 ing, the albumen, which would cause the pickle to spoil 

 by changing very soon, is coagulated, and rises to the 

 surface in the form of scum, which must be carefully re- 

 moved 



PORTABLE SOUP. ) 



Portable soup comes into this class of substances pro 

 served as food by drying. The principles upon which it 



