always a drying-house to be met with, where we believe sawdust is used
for fuel. We have had our own dried in this manner, and always found
them excellent.

We used the same pickle for twenty-four pounds' weight of bacon, with
the exception that we allow two pounds more of common salt, and when
it is turned the second time the same quantity of salt is rubbed into
it.

Some persons make a pickle of water, salt, sugar, and saltpetre,
boiled together, and when cold put in the hams, etc., without any
rubbing. We have never tried that way for meats that are to be dried,
but can strongly recommend it for salt beef, pork, or mutton. The
following is the pickle always used in our kitchen:

Three gallons of _soft_ water.
One pound of coarse sugar.
Two ounces of saltpetre.
Three pounds of common salt.

Boil together, and let it be well skimmed; then, when cold, the meat
to be well wiped and put into it. It will be fit to cook in ten days,
but may be kept without injury for two months, when the pickle should
be reboiled and well skimmed. The meat should be covered with brine
and the pan have a cover.

We have put legs of mutton into this pickle, and can assure the reader
it is an excellent mode of cooking this joint; and as it is one which
frequently makes its appearance at table where the family is large, it
is sometimes a pleasant method of varying the dish. It is the best way