BRINE

(for Meat). Prep. 1. A nearly saturated solution of common salt, 1 lb.; and saltpetre, 1 oz.; in soft water. 2. To the last add of sugar or treacle, 1 ⁄ 2 lb. Bay-salt is recommended when the meat is to be kept for a very long period. Meat preserved in brine that has been used for curing several times is said to become poisonous. See Pickling , .