BRINE

as used for preserving meats, butter, vegetables, etc., is water saturated or heavily charged with salt. When employed for meat, saltpeter is generally added to retain or enhance the desired red color. A small quantity of sugar or mola es is also sometimes included. For household purposes, and in small establishments, brine is best kept in kegs made of oak or other hard timber. Meat should not be left in it longer than two months without boiling and skimming the brine, as the latter is liable to acquire poisonous qualities.