{"newspaper_name": "The Arkansas banner.", "edition": "01", "page": "p1", "byline": ""}
{"character_count": 1172, "word_count": 213, "ccnet_language_score": [0.9083999991416931], "ccnet_perplexity": [1566.4000244140625], "fasttext_language": ["en"]}
CURING BEEF.-This being the proper sea- son for curing beef, we furnish our readers with the following directions on the subject:

 The best pieces for corning are the plates, ribs and biiskets. Pack the pieces in casks, giving d very slight sprinkling of saltbeiween each piece Then cover the meat with a pickle made by boiling, in 1 gallons of water s lbs salt, 3 lbs brown sugar, 3 OF. saltpe- Ire, l oz. pearlash, for lG0 lbs. of neat Keep heavy flat sisne on the meat. that 1t may be well immersed ill the pickle. Beef pckled ln this manner will keep year, and will rather improve than grow worse. Anoth- CT mode recommended by gentleman of long experience in the packing of beef and pork, is the following For 100 lbs. beef take Ihs. brown sugar, 1 oz. sallpetre, and i quarts of fine Liverpool sall-mix al Hti- malely together. and ia nsckiag. sprinkle 1t evenly over tue meat And na pickle, ,hc disso!ying of the sali SC. with the juices of the meat, will he sufficient. Keep tlse meat closely pressed together by good weight. We are assured that ihis is the hes, mode cf packing teel, aad lha, tho quality of tho meat is uneAcep.lonahly GHr,

 .lfaarV Cal iraior.