Excellent Pickle For Beef And Hams

To eight gallons of water put twelve pounds best coarse salt, threc to four lbs. of sugar or its equivalent in uiolasses, and four ounces of saltpetre. L=t the water in whieh tho ingredients are mixed be brought to a boíl, skimming off all in-.purities whioh arise. When colfl it may be poured over tho nieat, which, before packing in the barrel, should have been lightly rubbed with galt and allowed to drain for two or three days in a cool place, whero it will not freeze. This will extract a portion of the blood aud facilitate curing of the meat. The reason for packing the meat closely in the barrel is, that it takes less brine to fill tho interstices. However close it is packed, the brine will penétrate every part. A followerand heavy weight should be placed over the meat before the brine ia poured over. In about one week the beef will be fit for use, will require no freshening, and will remain good until warm weather in Summer. If the beef is to be kept longer, it must be taken out, the barrel scaldod and repacked, tho brine strengthenod with a couple of pounds of salt, scalded, skimmed, and, when cool, again poured over the meat, which should then be placed in the coulest part of the cellar. It is, howBver, difficult to keep pickled meat in perfect condition through the Summer, unless it be kept very cool. The hams may bo left in the brine until they are wantod for smoking, when they should be taken froni the brino and allowed to dry in the air two or threo days, when they may be subjected to a cool smoke, until properly cured. Three weeks is the proper time, however, to allow them to remain in the brine. In this time they will be uniformly pickled. ' When dry salting is preferred, the hams should be rubbed with salt as before directed, and, after the blood is drained from them, mix saltpetre and sugar in the proportion of an ounce of saltpetre to a pound of sugar ; rub this thoroughly over the fleshy portions of the rneat, and the knuckle at the end ; lot the meat He three days and then rub thoroughly three times with salt as hot as the hand can boar, ut intervals of three days, and then finally with black oeDDer. It ie then readv for