Another Pickle for Tongues, Beef, and Hams

• Water, 3 gallons
• common salt, 6 lbs.
• bay salt,

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