The eyes are a great delicacy.
* * * * *
BEEF.
DIRECTIONS FOR CURING BEEF.
Prepare your brine in the middle of October, after the following manner:
get a thirty gallon cask, take out one head, drive in the bung, and put
some pitch on it, to prevent leaking. See that the cask is quite tight
and clean. Put into it one pound of saltpetre powdered, fifteen quarts
of salt, and fifteen gallons of cold water; stir it frequently, until
dissolved, throw over the cask a thick cloth, to keep out the dust; look
at it often and take off the scum. These proportions have been
accurately ascertained--fifteen gallons of cold water will exactly hold,
in solution, fifteen quarts of good clean Liverpool salt, and one pound
of saltpetre: this brine will be strong enough to bear up an egg: if
more salt be added, it will fall to the bottom without strengthening the
brine, the water being already saturated. This brine will cure all the
beef which a private family can use in the course of the winter, and
requires nothing more to be done to it except occasionally skimming the
dross that rises. It must be kept in a cool, dry place. For salting your
beef, get a molasses hogshead and saw it in two, that the beef may have
space to lie on; bore some holes in the bottom of these tubs, and raise
them on one side about an inch, that the bloody brine may run off.
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