, and six pounds of bay salt; boil and
skim as long as any scum rises. When cold, put in the meat, which must
be quite covered with pickle: once in two months boil up the pickle
again, skimming carefully. Add in the boiling two ounces of coarse
sugar, half a pound of bay salt, and the same pickle will be good for
twelve months. It is incomparable for hung beef, hams, or neats'
tongues. When you take them out of this pickle, clean, dry, and put them
in a paper bag, and hang them up in a dry place.

Pork may be pickled in the same manner.

_Beef, to salt._

Eight pounds of salt, six ounces of saltpetre, one pound and a half of
brown sugar, four gallons of water; boil all together, skim and put on
the beef when cold; the beef to be kept under the pickle with a weight.

_Beef, to dry._

Salt it in the same way as your hams; keep it in your pickle a fortnight
or three weeks, according to its size; hang it up to dry for a few days;
then have it smoked the same as hams.

_Hung Beef._ No. 1.

Take a round, ribs, rump, or sirloin; let it lie in common salt for a
month, and well cover it with the brine. Rub a little saltpetre over it
two or three days before it is hung up; observing, before it is put up
to dry, to strew it over with bran or oatmeal, to keep it from the dust;
or, which will answer the same purpose, wrap it up in strong coarse
paper. It is not to be smoked; only hang it up in the kitchen, and not
too near the fire. The time of hanging to dry must be regulated by the
quantity of air in which it is suspended, or left to the discretion of
the person who has the care of it. The time which it must lie in water
before dressing depends upon the driness of the meat. Half boil it in
simmering water, and afterwards roast. It must not be cut till cold.

_Hung Beef._ No. 2.

Take the under-cliff of a small buttock of beef, two ounces of common
salt, and one ounce of saltpetre, well beaten together: put to it half a
pint of vinegar with a sprig of thyme. Rub the beef with this pickle
every morning for six days, and let it lie in it. Then dry it well with
a cloth, and hang it up in the chimney for a fortnight. It must be made
perfectly dry before it will be fit for eating; it should also be kept
in a dry place.

_Hung Beef._ No. 3.

Take the tenderest part of beef, and let it hang in the cellar as long
as you can, taking care that it is not in the least tainted. Take it
down, wash it well in sugar and wat