The Massachusetts spy, and Worcester County advertiser. [volume] ([Worcester, Mass.]) 1825-1831, 1827-12-19
From the Buaazo Emuo1i,,,,,.

Sailing MEAT. A little attention 10
this subject will secure to families meats of
DO 10 gf gre atFr favor to our friends than to
furnish them with a receipt for the purpose,
which we are confident will be found, on
trial, valuable one. 1t ought to be pre-
served. 1t is taken from the Boston Medi-
cal and Agricultural Register fer 1907.
PocOcK's PIcKLE FOR MEAT. "Ad-
mlral Pocock's pickle for meat is pref
cradle TO most others when applied to
family beef, pork, or mutton. 1t is thus
made. WGter, A gallons Sugar, Tor mo-
lasses) II h.; Saltpetre, 2 ounces; .SaM
the bay or largest sort) lhs Boil ali
together, and skim, &c. Then let cool.
The meat being placed in a vessel iDtend-
ed to hold it,.pour the cold pickle on the
meat til it is covered. In that state keep
it for family use. The beef, after living in
the pickle for ten weeks, has been found
! as good as if it had been salted three DAYS,
and tender as a chicken. If the meat is
to be preserved for a considerable time.
the pickle must be boiled and skinned
| once in two months, throwing in, during
the boiling, two ounces of sugar, and half
a pound of salt. Thus the same pickle will
hold good for many months. This pickle
is Incompatible for curing hams, tongues.
and hang beef When tongues and hung
beef are taken out of the pickle, cleanse
and dry the pieces; then put them in pay
per bags and hang them up in dry, warm
place. Some, who have tried this method,
choose their meat salter, and, instead of 6.
use 8 or Q pounds of salt In very hot
weather it is necessary, before the meat is
put to the pickle, to rub it well over with
salt, and let it lie one, two, or three hours.
till the bloody juices run off. If the meat
IN this case, is the least tainted before it is
put to the pickle, it will be entirely spoil
ed IN a days time, in hot weather. Po-
cocks pickle is found so valuable, that no
family ought to be without it."
The following, which nearly agrees with
Pocock's pickle, is copied from Receipt
Book:
For CoRNED BEEF. Take 6 lbs. of salt
2 lbs. brown sugar, 2 ounces saltpetre. s
gallons water. Boil till transparent; when
cold put it on the beef N. b. You must
sprinkle your beef with salt day or two
before you put it in pickle.
To CURE BEEF AND Pork. Pack the
meat closely in the tub take 6. quarts OF
coarse salt half a pound of brown sugar.
and 2 ounces of saltpetre; put them in a
pot with 5 gallons of water. Boil the
whole over slow fire together, scumming
I it while the scum rises; then let it cook,
pour it on the meat, and the process is fin
ished. The above is sufficient for eco lbs.
of meat, or as much as the liquor will cover.
Those who choose to take the trouble
have now an opportunity of trying the com
parative merit of these receipts.
DEsTRUsTIoS OF RArs. A correspondent,
who had noticed paragraph recommending
!, ground cork fried in grease, as an effcaciou,
u plan for destroying rats, states that he latelv
g put The plan to the test of experience, and com
}. pletely succeeded. " The ease was that Of tv,
\ old women in the village of Denny, who ha,
n lived in two detached garrett rooms Of the SAM
e building. The rats had long been troublesome
but at length became so numerous and daring
s that they fairly threatened to challenge tn,
!. tenants with longer possession The ffie.
cork had only been laid for them three night
: before the whole disappeared. A fact of thi
> kind cannot be made too public--since il may b
J. tho means Of preventing many Of those SER
Q Gus accidents which so frequently occur 5Ybn
n tho ttsc o. nAson ''--SSishag .E5a$Aas