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Pickle for Meat

Put two gallons of spring water into a large pan with five pounds of common salt, two pounds of moist sugar, and two ounces of saltpetre. Boil for twenty minutes, and skim carefully. A large round of beef would require to lie in this pickle for a fortnight before it is done. The meat will be more mellow if bay salt is used. Three pounds of bay salt may be substituted for common salt. Add one pound of common salt, or half a pound of bay salt, and a pint of water every time the pickle is boiled.