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Pickled Pork Equal to Fresh

Let the meat cool thoroughly; cut into pieces four to six inches wide, weight them and pack them as tight as possible in a barrel, salting very slightly. Cover the meat with brine made as strong as possible. Pour off a gallon of brine and mix with it one tablespoonful saltpetre for every 100 pounds meat and return it to the barrel. Let it stand one month, then take out the meat, let it drain twelve hours. Put the brine in an iron kettle, and one quart treacle or two pounds sugar, and boil until perfectly clear. When it is cold, return the meat to the barrel and pour on the brine. Weight it down and keep it covered close, and you will have the sweetest meat you ever tasted.