Democratic Sentinel, Volume 4, Number 41, Rensselaer, Jasper County, 19 November 1880 — Page 3 Advertisements Column 3 [ADVERTISEMENT]

Our Receipt for Ci Rng Me .1. / s tho season has arrived when curing meat is in order,we re-publish as of old our famous receipt for curing beef, pork, mutton, hams, &e., t.s follows: To one gallon of water, Take 14 salt. 4 lb. sugar, i oz. sal pc-tre, i oz potash. In this ratio the pickle can be increased to any quantity desired £et t-hese be boiled together until all the dirt from the sugar rises to t:.e top and is skimmed off. Then throw it into a tub to cool, aud when cold, pour it over your beef or-pork. The meat must be well covered with : pickle, and should not be put down | for at least two days after killing, (lining which time it should be slightly spriuhled with powdered saltpetre, ' which removes all the surface-blood, j &0., leaving the meat fresh and j clean. Some omit boiling the pickle, and fiiud it to answer well, though , the operation of boiling purifies the ■ pickle by throwing off the dirt always to be found in salt and sugar. If this receipt is strictly followed, it requires only a single trial to prove its : superiority over the common way, or I most ways of putting down meat,and will not soon be abandoned for any other. The meat is unsurpased for sweetness, delicacy and freshness of j cofor. Omit the potash unless you can get the pure article. Druggists usually keep it. —Germantown Tele- 1 fe<aph.