in _June_, it was thought difficult to salt the Beef; but it was done, to
full Satisfaction, by the following Method.

We killed an hundred Oxen, in _June,_ towards the Close of the Evening, and
let them hang up whole, till the next Evening: then, when the Cool comes
on, cut out the Messes, and by every Stand have a Punchin of Brine, and
throw them into it as soon as they are cut, and in about three Minutes
after that, take them out, and salt them well. _Note_, These Pieces will by
these means lose their bloody Parts, in great measure, and be capacitated
to receive the Salt much better than otherways, and then put them up.
_Memorandum,_ We had not, out of all this quantity, above three Pieces
fail'd, though the Weather was extreme hot.



_Cheshire-_Pye with _Pork._ From Mr. _R. J._

Take some salt Loin of Pork, or Leg of Pork, and cut it into Pieces, like
Dice, or as you would do for an Harsh. If it be boiled or roasted, it is no
matter; then take an equal quantity of Potatoes, and pare them, and cut
them into dice, or in slices. Make your Pye-Crust, and lay some Butter, in
pieces, at the bottom, with some Pepper and Salt; then put in your Meat and
Potatoes, with such seasoning as you like, but Pepper and Salt commonly,
and on the Top some pieces of Butter. Then close your Pye, and bake it in a
gentle Oven, putting in about a Pint of Water, just before it is going into
the Oven; for if you put in your Water over Night, it will spoil your Pye.



To bake _Herrings_ in an extraordinary manner. From Mrs. _M. N._ of