E N 
D I X. 
Obfervations on preferring Salt Meat, fo as to 
keep it mellow and fine for three or four 
Months j and to preferve potted Butter. 
T AKE care when you fait your meat in the fum'mer, that 
it be quite cool after it comes from the butchers ; the way 
is, to lay it on cold bricks for a few hours, and when you fait it, 
lay it up on an inclining board, to drain off the blood; then fait it 
a-frefh, add to every pound of fait half a pound of Lifbon fugar, 
and turn it in the pickle every day ; at the month’s end it will 
be fine : the fait which is commonly ufed, hardens and fpoils all 
the meat ; the right fort is that called Lounds’s fait] it comes 
from Nantwich in Chefliire: there is a very fine fort that comes 
from Malden in Effex, and from Suffolk, which is the reafoa 
of that butter being finer than any other ; and if every body 
would make ufe of that fait in potting butter, we fhould not 
have fo much bad come to market ; obferving all the general 
rules of a dairy. If you keep your meat long in fait, half the 
quantity of fugar will do; and then bellow loaf fugar, it will 
eat much finer. This pickle cannot be called extravagant, be- 
caufe it will keep a great while 5 at three or four months end, 
boil it up; if you have no meat in the pickle, fkim it, and when 
cold, only add a little more fait and fugar to the next meat you 
put in, and it will be good a twelvemonth longer. 
Take a leg of mutfon-piece, veiny or.thick flank-piece, with¬ 
out any bone, pickled as above, only add to every pound of fait 
an ounce of fait- petre; after being a month or two in the pickle, 
take it out, and lay it in foft water a few hours, then roaft it,; 
it eats fine. A leg of mutton, or fhoulder of veal does the fame. 
It is a very good' thing where a market is at a great diftance, and 
a large family obliged to provide a great deal of meat. 
As to the pickling of hams and tongues, you have the receipt in 
the foregoing chapters; but ufe either of thefe fine falls, and they 
Z- 2 will 
