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Pork, Pickle For

The same pickle if it is boiled up occasionally may be used again and again for pork. The following are excellent recipes. Boil half a pound of common salt, a quarter of a pound of salt prunelle, a quarter of a pound of salt-petre, one and a half pounds of loaf sugar, and two pounds of bay salt, in two gallons of water for half an hour. Skim the liquor well, and when cold put it into the tub. Or boil six pounds of common salt, a quarter of a pound of saltpetre, and one and a half pounds of moist sugar, in two gallons of water, as above. When the meat is put into either of these pickles, place a weight upon it to keep it covered with the brine. Pickle should be thrown away after a pig's head has been laid in it.

PORK, PICKLE FOR (another way). (See PICKLE FOR BEEF, PORK, AND TONGUES.)