harsh. The above may be depended on as being genuine and harmless.


407. TO PRESERVE PORK

Take 1 lb. of black pepper and grind it fine for one barrel of pork,
and sprinkle on each layer until is quite brown, then put on the
salt. It helps to preserve the meat and adds greatly to the smell
and flavour of it.


408. TO RESTORE TAINTED PORK

In warm weather the brine on pork frequently becomes sour, and the
pork tainted; pour off the brine, boil it, skim it well, then pour
it back again upon the meat boiling hot. This will restore it even
where it was much injured.


409. FIRE-PROOF CEMENT

Fire and water proof cement for roofs of houses. Slack stone lime
with boiling water in a covered barrel; when slacked pass six quarts
through a fine sieve; to this add one quart of rock salt, and a
gallon of water, boil the mixture and skim it clean; to every 5
gallons of this add 1 lb. of alum, and 1/2 lb. copperas, and add
by degrees, potash 3/4 lb., and fine sand or wood ashes sifted 4
quarts; colour to suit your taste and apply. It will be as durable
as stone.