A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS. JUDGE BENNETT.

Mix in four gallons of water a pound and a half of sugar or molasses,

and two ounces of saltpetre. If it is to last a month or two, use six

pounds of salt. If you wish to keep it through the summer, use nine

pounds of salt. Boil all together; skim and let cool. Put meat in

the vessel in which it is to stand; pour the pickle over the meat

until it is covered. Once in two months, boil and skim the pickle and

throw in two or three ounces of sugar, and one-half pound of salt. In

very hot weather rub meat well with salt; let it stand a few hours

before putting into the brine. This draws the blood out.

Diabetic Recipes