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PORK, PICKLED (American method)

Dissolve an ounce of saltpetre and half an ounce of carbonate of potash in a small quantity of boiling water. Put this into a large saucepan containing three gallons of water, and add two and a half pound of common salt, two pounds of bay salt, and one pound of moist sugar. Boil the liquid, and skim well until it is quite clear, then pour it into the pickling-pan, and when it is cold it is ready for use. Pork which is to be boiled should be put into this pickle, and kept under the brine, by means of a board and a weight laid upon it, until it is wanted. The time required for pickling will of course depend upon the size of the meat and the taste of those who are to eat it. Usually it will be found that two days is sufficient for the streaky parts, four days for the hand and spring, and five or six days for a moderate-sized leg. The pickle may be used again and again if boiled occasionally.