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Vinegar, Pickles, and Pickling: Bring

Bring to a boil a solution of 2 ounces of saltpeter in 4 gallons of water and with a large fork having a long wooden handle, or a piece of wire having a hook at the end, immerse the pieces of meat for half a minute each in the boiling solution.

Or the same result may be obtained by pouring the pickling liquid while scalding hot over the meat; but the former method is to be preferred.

CURING HAMS, TONGUES, AND BACON Pickling Mutton Hams. -First rub the hams with a mixture of 1 pound of salt, 1 ounce of saltpeter, and 1 ounce of sugar. Hang up for 24 or 48 hours to drain. Cover with a solution of about pound of salt to 2 gallons of water, and let stand for 2 or 3 weeks. Pack closely in tubs or barrels and for each barrel, or 100 pounds, prepare a pickle by dissolving 6 pounds of coarse fine salt, 2 ounces of saltpeter, 2 ounces of soda, 1 pint of molasses, and 1 pound of brown sugar in 6 gallons of pure soft water.

Pickling Tongues. - After trimming off the roots, with the exception of a little of the fat, rub the cut surface with a mixture of 1 pound of salt and 1 ounce of saltpeter. Sprinkle with the same and let drain for 48 hours. Now prepare a pickle by dissolving in 1 gallon of soft water 24 pounds of bay salt, 2 ounces of saltpeter, and 1 pound of brown sugar. Bring to a boil over a slow fire, skimming constantly, and immerse the tongues in this. Or mix 1 tablespoonful of salt, I tablespoonful of brown sugar and 2 tablespoonfuls of saltpeter to each tongue. Rub this well into the tongues twice a day for a week and let them stand in the brine. At the end of this time, add 1 additional tablespoonful of salt for each tongue and rub the pickle into them once a day for a week or 10 days.