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Brine for Beef

9 quarts salt. 18 gallons water. 2 pounds brown sugar. 1/2 pound saltpetre. Boil and skim well. Let the beef get thoroughly cold, and let as much as possible of the blood be drained out before putting it in the brine. It may sometimes be necessary, in the course of a few months, that the brine be boiled and skimmed a second time.

This quantity will suffice for about half of an ordinary sized beef.--Mrs. A. C.