3623. To salt the meat thoroughly, rub in the salt evenly into every part, and fill the holes where the kernels were taken out.
3624. A pound and a-half of salt will be sufficient for twenty-five pounds of beef, if you only want to corn it to be eaten in a few days.
3625. In the summer, the sooner meat is salted, after it is cool, the better. In winter, it is better to be kept a few days before salting.
3626. Pork ought not to be allowed to freeze before it is salted for family use.
3627. If you wish beef to look red, rub it first with saltpetre and sugar; half an ounce of each mixed together, is sufficient for twenty pounds of meat.