Pickle for any Kind of Meat.
12 gallons of water.
3 gallons of salt.
3/4 pound of saltpetre.
3 pounds of brown sugar.
2 ounces of potash or washing soda.
Put all the ingredients in a large kettle and set on the fire. Stir frequently, and skim until clear; then pour into a large tub, being careful not to turn in the sediment. Any kind of meat may be put into this pickle when cold. Beef should remain in the pickle from one to four or five weeks, as one may desire it slightly or thoroughly salted.