red, rub it first with saltpetre, in the proportion of
half an ounce, and the like quantity of moist sugar, to a pound of
common salt. (See Savoury salt beef, No. 496.)

You may impregnate meat with a very agreeable vegetable flavour, by
pounding some sweet herbs (No. 459,) and an onion with the salt. You may
make it still more relishing by adding a little ZEST (No. 255), or
_savoury spice_ (No. 457).

_To pickle Meat._

"Six pounds of salt, one pound of sugar, and four ounces of saltpetre,
boiled with four gallons of water, skimmed, and allowed to cool, forms a
very strong pickle, which will preserve any meat completely immersed in
it. To effect this, which is essential, either a heavy board or a flat
stone must be laid upon the meat. The same pickle may be used
repeatedly, provided it be boiled up occasionally with additional salt
to restore its strength, diminished by the combination of part of the
salt with the meat, and by the dilution of the pickle by the juices of
the meat extracted. By boiling, the albumen, which would cause the
pickle to spoil, is coagulated, and rises in the form of scum, which
must be carefully removed."--See _Supplement to Encyclop. Britan._ vol.
iv. p. 340.

Meat kept immersed in pickle gains weight. In one experiment by Messrs.
Donkin and Gamble, there was a gain of three per cent., and in another
of two and a half; but in the common way of salting, when the meat is
not immersed in pickle, there is a loss of about one pound, or one and a
half, in sixteen. See Dr. Wilkinson's account of the preserving power of
PYRO-LIGNEOUS ACID, &c. in the Philosophical Magazine for 1821, No. 273,
p. 12.

An H-bone of 10 or 12 pounds weight will require about three-quarters of
a pound of salt, and an ounce of moist sugar, to be well rubbed into it.
It will be ready in four or five days, if turned and rubbed every day.

The time meat requires salting depends upon the weight of it, and how
much salt is used: and if it be rubbed in with a heavy hand, it will be
ready much sooner than if only lightly rubbed.

N. B. Dry the salt, and rub it with the sugar in a mortar.

PORK requires a longer time to cure (in proportion to its weight) than
beef. A leg of pork should be in salt eight or ten days; turn it and rub
it every day.

Salt meat should be well washed before it is boiled, especially if it
has been in salt long, that the liquor in which the meat is boiled, may
not be too salt to make soup of. (