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Pickle for Beef, Pork, and Tongues

Put two gallons of cold water into a large stewpan with three pounds of bay salt, half a pound of good moist sugar, and two ounces of saltpetre. Bring it to a boil, skim carefully, and let it boil for twenty minutes. Turn it into a deep pan, and when it is quite cold it is ready for the meat. Meat may be kept in this pickle for three weeks in mild weather, though it may be used in five or six days. The liquid in which it is boiled will not be found too salt to use for soup. The pickle may be used repeatedly. Add one pound of common salt, or half a pound of bay salt, and a pint of water every time the pickle is boiled.