SAL 



SAL 



371 



manure for onions. For meadow 

 lands, six bushels per acre is re- 

 commended to be sown as soon 

 as the grass is off. By meadow 

 lands, the English writers mean all 

 grass lands, whether upland or low- 

 land. 



This is not one tenth part of the 

 whole mass of evidence on the sub- 

 ject, yet we are constrained to say, 

 that there is a defect, to wit, that of 

 a well conducted course of experi- 

 ments on the principles, on which 

 all modern philosophy reposes. 

 Facts, not insulated ones, but a 

 mass of them in continuity, should 

 be collected. Trials on all soils, 

 and for several years, should be 

 made. And we hope our country 

 will have the honour, as with 

 respect to gypsum or plaster of 

 Paris, of leading the way to an ex- 

 tensive use of this natural product. 

 Though costly, the quantity re- 

 quired is so small, as to amount 

 to less than many other manures in 



lie 111 SI 1 USP* 



SALTING of MEAT, the me- 

 thod of preventing its corruption 

 for a long time, by the application 

 of common salt, &c. 



As farmers are most commonly 

 too far distant from market places. 

 to be supplied from them with 

 fresh meat, and as it is most con- 

 venient for them to kill only at 

 certain seasons, they ought to be 

 well acquainted with the best me- 1 

 thods of keeping meat in good or- 

 der, by salting. 



The common method of pre- 

 serving pork, reserving the lean 

 parts for use in the cold season, 

 and applying a large quantity of 

 salt to the fat. is perhaps as erood 



as any can be. But beef is greatly 

 injured, and rendered unwholesome 

 by a severe salting. 



A good method of preserving 

 beef, which I have known to be 

 practised for several years past, is 

 as follows : For a barrel of beef of 

 the common size, reduce to pow- 

 der in a mortar four quarts of com- 

 mon salt; then eight ounces of 

 salt petre, and five pounds of browa 

 sugar. Let the sail be well rubbed 

 into the pieces, pack them close in 

 the barrel, and sprinkle the salt- 

 petre and sugar evenly over each 

 layer. No water at all is to be 

 applied. The juices of the meat, 

 if well packed, will form a suffi- 

 cient quantity of brine ; and the 

 beef will keep sweet and good 

 through the following summer, 

 supposing it killed and packed in 

 the beginning of winter, or late in 

 autumn ; and will not be too salt 

 to be palatable. Draining off the 

 brine and purifying it by boiling 

 and scumming, with the addition 

 of a little salt in the beginning of 

 summer, and returning the brine 

 upon the meat, will be a real im- 

 provement. 



Dr. Anderson recommends a 

 similar method for preserving but- 

 ter. Take of sugar one pait, of 

 nitre one part, and of the best Spa- 

 nish great salt two parls. Beat the 

 whole into a fine powder, mix them 

 well together, and put them by for 

 use. One ounce of this is to be 

 thoroughly mixed with a poutid of 

 butter, as soon as it is freed from 

 the milk, and then immediately 

 put into the vessel designed to 

 hold it. After which it must be 

 pressed so close as to have no air 



