PORK, to Pickle.
Ingredients.—¼ lb. of saltpetre; salt. Mode.—As pork does not keep long without being salted, cut it into pieces of a suitable size as soon as the pig is cold. Rub the pieces of pork well with salt, and put them into a pan with a sprinkling of it between each piece: as it melts on the top, strew on more. Lay a coarse cloth over the pan, a board over that, and a weight on the board, to keep the pork down in the brine. If excluded from the air, it will continue good for nearly 2 years. Average cost, 10d. per lb. for the prime parts. Seasonable.—The best time for pickling meat is late in the autumn.