To three gallons of spring water add six pounds of common salt, two pounds of bay-salt, two pounds of common loaf sugar, and two ounces of saltpetre. Boil these over a gentle fire, and be careful to take off all the scum as it rises: when quite cold it will be fit for use. Rub the meat to be cured, with fine salt, and let it drain for a day in order to free it from the blood; then immerse it in the brine, taking care that every part of it shall be covered. Young pork should not remain more than from three to five days in the pickle; but hams for drying may be left in it for a fortnight at least: tongues will be ready in rather less time. Beef may remain from one week to two, according to its size, and the degree of saltness desired for it.