Let them lie thus a week together, then take them up and wipe dry. Smoke one of the pieces for three weeks, in brown paper, with oak and fern, and hang it in a dry air to harden a month. The other portion of the meat may be thoroughly dried in an air current, and then coated with the gelatine composition, and exposed to the air a month also.
Both these are intended for rubbing on a tin grater, and taken on bread and butter, or as sandwiches, and well adapted for gentlemen emigrating and travelling at home.
WHITEHAVEN CORNED BEEF.
For a round of beef about twenty-five pounds weight. Rub it in all parts with
| Coarse sugar | 1 | lb. |
| Allspice, ground | 3 | oz. |
| Nutmeg, grated | 1 | oz. |
| Sal prunelle | 1 | oz. |
and let it lie, turned and rubbed daily, for a week. Then add
| Rock or common salt | 2 | lb. |
| Saltpetre | ¼ | lb. |
| Vinegar | 1 | pint |
| Water | 1 | pint |
boiled twenty minutes, skimmed and let go cold. Baste the meat twice a day, and turned every second day for three weeks longer. Now take up and wipe dry, sew a broad fillet of light canvas around the meat tightly, and suspend it to be dried very gradually in your chimney, with beech and birch embers. It may hang thus for three weeks, never allowing a flame, and should be turned occasionally.
NEATS’ TONGUES.
For each tongue of seven to nine pounds weight, having cut out the gullet and trimmed the root, take