SALTfNe OF MEAT, iiC. 257 



It is said to be a good method of destroying" bushe?, to 

 cut them with hoes close to the surface, when the 

 ground is frozen hard ; and that more may be destroyed 

 in a day, in this way, than in the usual method of cutting 

 with a bush scythe. 



Bushes which grow in clusters, as alder, &c. may be 

 expeditiously pulled up by oxen ; and this is an effect- 

 ual way to subdue them. 



Elder is considered harder to subdue than almost any 

 other kind of bush ; mowing them 5 limes in a season, 

 it is sai 1, will not kill them. The roots of the shrub 

 oak will not be killed, but by digging them out. 



To destroy bushes *' --amps ; flooding 2 or 3 sum- 

 mers is the most appri.- J method. But if this is not 

 convenient, draining wih so alter the nature of the soil, 

 that the shrubs, which it naturally produced before, 

 will not be any longer nourished by it; and one cutting 

 may be sufficient. 



After ail, extirpation, by digging them out, and by lire, 

 is cheapest and most effectual. 



SALTING OF MEAT, &C. 



In packing down pork, apply a large quantity of salt; 

 then make :i pickie, sufficient to cover all the meat, as 

 strong a«! it can be made with salt, and, when cold, pour 

 it on. When the pickle becomes considerably colored 

 with the blood of tl^e meat, draw it off, boil it, (ake off 

 the scum tiil it become c:eiir, and apply it again. Re- 

 p<^at this, if the pickle ai^ain become colored too much, 

 anl add more fresh brine, if necessary. 



For a barrel of beef, take 4 quarts of rock salt, pound- 

 ed line ; then 8 ounces of salt petre and 5 pounds of 

 brown sugar. Let the silt be well rubbed inlv> the pieces, 

 as soon as the meat is cold, p ick them clost', and sprin- 

 kle the salt petre and su?ar over each layer. T'he 

 juices of the meat, if well packed, will form a sufficient 

 qu;mtity of brine to cover the whole. The next spring, 

 draw off the brine, clarify it, as before dirocted, ad«iing 

 a little salt to it, and apply it again, and the beef will 

 keep very s ^ , aud line tasted during the whole sum- 

 mer following. 



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