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General Directions Regarding Meat

For Boiling Fresh, i.e., not Salt, Meat. (Dr. Liebig.) Put the meat into briskly boiling water for some minutes, then add cold water to reduce the temperature to 165°-168°, and keep it at this temperature for some hours. Allow 20 minutes to cook each lb. of meat and 20 minutes over. To Cure Hams. No. 1. (A. Young.) Rub the hams with common salt, and in a few days take out of pickle tub and rub dry