OUR MODE FOR CURING BEEF


OR PORK
{"character_count": 1112, "word_count": 212, "ccnet_language_score": [0.9347000122070312], "ccnet_perplexity": [2034.699951171875], "fasttext_language": ["en"]}
NJls FORM.


We have already published the follow
ing receipt for curing beef and por!: sew
era; times, bat as we consider it the yerv
best yet recommended, and as many of
our present readers may not have
seen If, We publish it again, that those
who are fond Of clean pure meat, without
the apprehension OF limiting through the
summer, may obtain their wish by adopt
ing ii. I, is this


70 gallon Of watcr,


Take = ID. salt,


! 9 ID. Of sugar,


2 OF saItpetrc,


In this ratio the pickle to be increased
To any quantity desired


Let those be boiled together until all
the dirt from the salt and sugar, (Which
will not be a i'.|e) arises TO the top and
is SKINNED off. Then throw /, into a
large tub TO cool and when perfectly cold,
poar il over your beef or pork. to remain
the usual time. say four or five weeks
The meat must be we'll covered witt! the
pickle. and should he pat down for at
least two days after killing, which time
il should be slightly sprink!ed with pow
dered saltpetre.


Let this be once tried, and our word
for it, it Will be tried again in preference
TO ali cthe rs.-Grrn,aniown Iel.