Salting

—The meat should be rubbed well with common salt, containing about one sixteenth of saltpetre, and one thirty-secondth of sugar, till every crevice has been impregnated with it; then sprinkled over with salt, laid down for 24 or 48 hours, and, lastly, subjected to pre ure. It must next be sprinkled anew with salt, packed into proper ve els, and covered with the brine obtained in the act of pre ing, rendered stronger by boiling down. For household purposes it is sufficient to rub the meat well with good salt, to put it into ve els, and load it with heavy weights, in order to squeeze out as much pickle as will cover its surface. If this cannot be had, a pickle must be poured on it, composed of 4 pounds of salt, 1 pound of sugar, and 2 oz. of saltpetre, di olved in 2 gallons of water.