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HAM, PICKLE FOR (to keep for some months)

Put six quarts of water into a large saucepan, with four pounds of salt, three-quarters of a pound of sugar, and three ounces of saltpetre. Boil for twenty minutes. Skim thoroughly. When cold, pour it upon the ham. This pickle will answer equally well for tongues, beef, etc. The meat should be rubbed with salt, and drained for twenty-four hours before it is put in, and care should be taken that the liquid completely covers every part. The pickle should be boiled up every two or three months. The time required will depend upon the nature and size of the meat, and the degree of saltness desired. A ham of fourteen pounds will take about three weeks; a tongue, ten days; a large piece of beef, a fortnight Probable cost of the pickle, 6d.