St. Mary's beacon., 1852-12-09
miscellaneous.
REeEIPTs FOR CURING MEAT.

1awefmi correspondents having desired
he editor Of The Germantown Telegraph
to.repubiish his receipt for curing beef
and PORK, Re complies with the request,
and not only inserts bis own, which he
thinks cannot be surpassed, but several
othera, comprising altogether The very
hess known. Our agricultural friends,
especially those. if there be any, who
DO not file the Weekly Sun, should pre-
serve these receipts for future use Sun.
TIE TELs0RArH RECEIPT.
70 gallon of water,
Take ] lbs. salt,
] ID. sugar,
or. saiipeire.
Also. il would better 10 add l OF. of
u Wis ratio me pickle 10 be@1 acrea.eB
10 any desirable quantity. Let these be
boiled together until the dirt from The
salt and sugar (which will not be a little
arises TO :he top, and is skinned of.
Then threw the pickle into large tub TO
cool, pour over the beef or pork. to remain
The usual time, say four or five weeks,
according 10 The size of the pieces. The
meat must be we'll covered with the pic.
kle, and should not be put down for at
least two days, after slaughtering, during
which time i, should be slightly sprinkled
with powdered saltpetre, to free il from
The blood, &c. This pickle has been
tried, without boiling, and proved to be
excellent.
r. E. RAMILToN's RECEIPT.
The hams Of Maryland and Virginia
have long enjoyed wide celebrity. At
last years exhibition OF the Maryland
Stale Agricultural Society, four premi.
ums were awarded for hams. We are
informed by those who had The opporiuni.
~ OF examining them, that they were of
first rate quality. The one which took
the first premium, was cured by Mr.. r.
E. Hamilton. from the following receipt {:
To every 100 lbs. Of pork take 8 lbs.
Of G. A. salt, Q OF. saltpetre. 9 lbs. brown
sugar, OF. Of potash, and four gallons
Of water. Mix the above, and pour the
brine over the meat, after it has lain in
the tub for some two days. Let the hams
remain six weeks in the brine, and then
dry several days before smoking. have
generally had the meat rubbed with fine
salt. when il is packed down. The meat
should be perfectly cool before packing.
NEW YORa RECEIPT.
A correspondent Of the Albany Guilt.
vaior COMMUNICATIVE following receipt,
which is regarded - very fine:
Make Q pickle with pounds Of salt,
6oz salipetre, two quarts Of molasses, and
three gallons Of water. to one hundred
pounds. Boil and skim the pickle thus
prepared. Then pack your ham in the
barrels, and when the pickle is cold, pour
II on TO the meat, and in four weeks YOU
have excellent ham, very tender and
sweet.
THE NEwBoLD RECEIPT.
The following is the famous Newbold
receipt, which has acquired so much
celebrity:
Seven lis. coarse salt, S lbs. brown
sugar, 2 OF. perlash. 4 gallons Of water
Boil all together, and scum the pickle
when cold. Put it on the meat. Hams
TO remain in 8 weeks-beef 3 weeks
The above is for 100 lbs. weight,
1t will be perceived that they all differ
from ours, more or less, but we believe
our proportions are better, while those
who may choose to try il, can add hal
an ounce OF potash for each half an ounce
OF saltPetre. We think that boiling the
pickle is decided advantage, which will
be shown in The color and purity Of the