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Meat Preserving

Meat taints soon, and few know how to render it, when tainted, fit for use. Some rub the joint over with pyroligneous acid, which effectually prevents it turning bad, but imparts a very disagreeable flavour. To preserve meat, thoroughly examine it when it comes from the butcher's, carefully remove flyblows, if there be any, wipe with a perfectly dry cloth all the flaps and crevices, so as to leave no damp, which soon imparts a disagreeable taint to meat, cut out all the kernels and perceptible veins, wrap a piece of muslin lightly round the joint, sew it up, and hang it, if possible, in a current of air in a cool place.