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.
Pickle for Tongues.
6 gallons of water.
9 quarts of salt.
2 quarts of brown sugar.
3/4 of a pound of saltpetre.
2 ounces of washing soda.
Prepare this pickle the same as directed for meat pickle. It will require ten or twelve days’ time to pickle the tongues. If the flavor of juniper berries be liked, simmer half a pound in one quart of water for one hour; then strain the liquid into the brine.