The Massachusetts spy. [volume] (Worcester [Mass.]) 1821-1823, 1822-12-11
M Grondmother's Pickle.

The beef, as soon as the butcher has
finished dressing it, should be hung in
cool place, and become thoroughly cool
to the marrow-then cut il up, and
cleanse every piece, of blood, &c. in
pure cold water; then let the pieces in
tended for hung beef, the briskets, SC
he lightly rubbed with blown salt, and
laid in a pickle tub, that has been nice
ly cleansed; on these lay the rest, the
thickest pieces first, till all, TO be pick
led, are snugly packed in. If the
weather will permit it, the beef will be
tenderer and nicer by being suffered to
hang two or three days in quarters, or
10 remain "a hours in the pickle-lub,
before the pickle is poured on it.
Take 10 or Ia gallons of pure water
(if not pure, make it SO, by boiling we'll
after the salt has been put in, and taking
off the scum as it rises) and stir in good
blown salt till it produces brine, that
will bear an egg we'll. The day before
the salt and water are put together, put
on pot of pure water, into which put
clean wood ashes, and boil till they pro-
duce a good ley, that feels a little slip
perry between the thumb and finger;
put this ley away till the next day TO
settle /; it will then look like pure water.
Measure one gallon of this ley, taken up
clear, and pour it into the salt and wa
ter, after that has been made to the prop
er strength; or you boil, put in the
ley directly after boiling. Also put in at
the same time four ounces of sat-petre
beat fine and one pound Of brown SUI
gar, or pint of molasses. Stir the in
gradients well together, and let them
stand till next day then carefully scum
off every thing that has risen, and pour
this pickle on the packed beef The
beef ought to have on it barrel head
ing, or circular piece of wood TO fit the
size of the pickle-tub, so as just to move
up and down, and on this piece of wood
put fiat, heavy, clean stone to keep all
down snug in pack and the pickle ought
to cover the beef completely, and re-
main well above the top piece. In pour
ing the pickle on. do it carefully and
steadily, andreject any sediment that may
appear at bottom of the vessel, in which
you have made it. In butchering and
handling the meat, and in every part of
the process, attention should be paid to
perfect nestness and cleanliness.
The above quantity ofpickle is sufic-
lent for 800 weight of beef If more
beef is to be picked at once, the quanti-
tyof pickle must be increased according
ly, observing to keep up the same pro-
portion of all the ingredients.
N b. The boiling the salt and water
in every instance is the safest, especially
if the pickle be made before the end of
November, or after the middle of Feb
ruary, and is not much trouble, even
though you may not have a boiling YES
sci that will hold more than half or a
third of It at once.
We, onght, when we wish TO be econ.
omlsts in happiness, in the first place,
to fix the standard of our own charac-
ter and when, on full examination, we
know where we stand, and how much
ground we occupy, let us contend for it
as property; and those who seem TO
doubt or deny US what is Justly ours. let
us either pity their prejudices, or des-
pise their judgment.