RECEIPT BOOK. 199 



as they are cut and trimmed, with a littl« (Liver- 

 pool)salt. Let them lay together for twelve hours: 

 take them out of the tub, drain and wipe thcra; 

 then rub thern separately with a mixture of twelve 

 parts of common salt and one pan salt-petrc, well 

 dried and then ground fine. Rub in this mixture 

 well; lay them in the pickling tub, and the next 

 day rub them again with a similar mixture. The 

 day after fill up the tub with a brine made in the 

 proportion of 18 oz. salt, 1 lb. molasses, and 1 oz. 

 salt petre, to the gallon of water. In this pickle 

 they may stay for a fortnight. Then tcike them 

 out, drain, wipe and smoke them. 



If they are suffered to malve their own brine by 

 means of dry salt and salt petre entirely, they will 

 loose too much of the juices of the meat, and be- 

 come hard and dry. 



I have sucsessfully cured beef in summer thus: 

 I killed an ox in the middle of August, at nine 

 o'clock in the evening; it was cut up at 3 o'clock 

 in the morning. The pieces were quickly rubbed 

 with a mixture of ten parts of salt, and one part 

 of salt petre, and put into a barrel. In the mean 

 time a brine composed of 1 1-2 lbs. of salt, 2*oz. 

 of salt petre, and half an ounce of common pep- 

 per, to the gallon of water, was ready over the fire, 

 and when the beef was all packed in the barrel, it 

 was poured on boiling hot. This prevented and 

 destroyed all fly-blows. In a week, the pieces 

 , were taken out, drained anp wiped; the pickle was 

 boiled over again, scummed, and again poured 

 boiling hot on the meat when re-packed. The 

 process answered the purpose perfectly. 



