| Bay or rock salt, pounded | 1½ | lb. |
| Coarse sugar | 1 | lb. |
| Shalots, minced | 1 | oz. |
| Saltpetre, in powder | 1 | oz. |
| Sal prunelle, in powder | 1 | oz. |
| Bay leaves | 2 | oz. |
Rub both sides of the meat well for a week, turning it every other day, then add common salt and treacle, each one pound, and rub again daily for a week; after which baste and turn only, for a week longer, then take it up, dry with coarse cloths, rub it well all over with peas meal and bran mixed, equal quantities, and hang it to be smoked with
| Oak lops or sawdust | 2 | parts |
| Dried fern | 2 | parts |
| Peat or bog-earth | 2 | parts |
for three weeks. Commit it to your ham and bacon chest, to be kept three months or longer, well embedded in malt coom and pulverised charcoal. It will never be rancid.
MELTON-HUNT BEEF.
Choose a round of prime ox beef, about thirty pounds weight, the butcher removing the bone; examine the flap and take out the kernels and skins, and hang it up in a dry air, where let it remain as long as the weather will permit. Then take
| Juniper berries, bruised | 2 | oz. |
| Ten shalots, minced | ||
| Allspice, ground | 2 | oz. |
| Black pepper, ground | 3 | oz. |
| Dried bay leaves | 3 | oz. |
| Coarse sugar | 2 | lb. |
| Bay salt | 2 | lb. |
Mix them well, and rub all parts well, particularly the flap and the void left by the bone, every day for a week, and turning it every other day. Then add
| Rock salt or common salt | 1 | lb. |
| Saltpetre | 1½ | oz. |
| Garlic, minced | 2 | heads |
and never omit rubbing well with the pickle every day for ten days. After this turn it daily for ten days more, then take it up, look well to the centre and fat, and setting it up in proper shape, and skewer and bind it firmly. Wipe it dry, and if not immediately wanted, coat it well over with dry bran or pollard, and smoke it a week with