BRINE

water in which salt has been dissolved until it will not take any more. It is used for preserving meats, butter, etc. When employed for meat, saltpetre is generally added to retain or enhance the desired red color and a small quantity of sugar or molasses is sometimes included to give a sweet flavor.

Brine is best kept in kegs made of oak or other hard timber. Meat should not be left in it longer than two months without boiling and skimming the brine, as the latter is liable to acquire poisonous qualities. After re-boiling, more salt must be added to bring its strength up again.

In country districts, brine is used over and over again, as old brine containing meat extract is said to take less from meat put in it than fresh brine. It is, though, scalded, skimmed and strengthened after each batch.