A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS. JUDGE BENNETT.

Mix in four gallons of water a pound and a half of sugar or molasses,
and two ounces of saltpetre. If it is to last a month or two, use six
pounds of salt. If you wish to keep it through the summer, use nine
pounds of salt. Boil all together; skim and let cool. Put meat in
the vessel in which it is to stand; pour the pickle over the meat
until it is covered. Once in two months, boil and skim the pickle and
throw in two or three ounces of sugar, and one-half pound of salt. In
very hot weather rub meat well with salt; let it stand a few hours
before putting into the brine. This draws the blood out.



TO CURE BEEF. MRS. S. A. POWERS.

FOR FIFTY POUNDS.--Saltpetre, one ounce; sugar, one and three-fourths
pounds; coarse salt, three and one-half pounds; water, two gallons;
boil together; let cool; pour over meat. Keep the meat under the
brine.



VEGETABLES.

"Cheerful cooks make every dish a feast."
--MASSINGER.


Always have the water boiling when you put your vegetables in, and