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Eight hours will bake it. To make Hams of Pork like Westphalia: To two large hams, or three small ones, take three pounds of common salt, and two pounds and half of brown coarse sugar; mix both together, and rub it well into the hams, and let them lie seven days, turning them every day, and rub the salt in them, when you turn them; then take four ounces of salt-petre beat small, and mix with two handfuls of common salt, and rub that well in your hams, and let them lie a fortnight longer: then hang them up high in a chimney to smoke.
Then put in some Bay-Salt, such a quantity as you think will season it to your mind, and to that a tenth part of Salt-Petre, which will not make it salt, but give it a fine relish: to these put two or three Bay-Leaves, a bunch of sweet Herbs, some Cloves, or Jamaica Pepper, and some whole Pepper; then cover your Pan, and bake it in a quick Oven, with Bread.
This brine, scalded and skimmed every time it is used, will continue good twenty years. The rind of the pork should be packed towards the edge of the barrel. It is good economy to salt your own beef as well as pork. Six pounds of coarse salt, eight ounces of brown sugar, a pint of molasses, and eight ounces of salt-petre, are enough to boil in four gallons of water. Skim it clean while boiling.
Some people corn meat by throwing it into their beef barrel for a few days; but this method does not make it so sweet. A little salt-petre rubbed in before you apply the common salt, makes the meat tender; but in summer it is not well to use it, because it prevents the other salt from impregnating; and the meat does not keep as well.
Among his stuff was a supply of salt-petre and alum, and this was evidently the material for which he was searching for he at once preceeded to make a mixture of two parts salt-petre to one of alum and applied the pulverized compound to the fleshy side of the skins, then doubling the raw side of the hides together he rolled them closely and placed the hides in a cool place where they were allowed to remain for several days; when at length unrolled, the skins were still moist.
Our opium was packed in wooden boxes of forty cylinders, weighing about ten pounds each cylinder. Of course each box weighed about four hundred pounds. The main cargo was cotton, and salt-petre, and ebony; but there were four hundred boxes of this opium. The sales of the article were made by the captain, up at the factory.
N.B. If to half a Pound of common Salt you put an Ounce of Nitre, or Salt-Petre, it will strike a redness into the Beef; but the Salt-Petre must be beat fine, and well mix'd with the common Salt. Potatoe-Puddings, made with Sweet-meats. From Mr. Moring, Temple-Bar.
This island of Amboina, so famous, or rather infamous, for the cruelties and injustice formerly committed there by the Dutch upon the English, is twelve leagues long from N. to S. being high and mountainous, with intermediate vallies, which are very fertile, but the hills are in a great measure barren. The soil of the vallies is black, and affords salt-petre.
Eight pounds of salt, ten ounces of salt-petre and five pints of molasses is enough for one hundred weight of meat; water enough to cover the meat well probably, four or five gallons. Any one can prepare bacon, or dried beef, very easily, in a common oven, according to the above directions. The same pickle that answers for bacon is proper for neat's tongues.
Substantial, wholesome, and clean though generated by a wet, helpless creature having no personal charms, and which, having passed the phase of life in which it enjoyed the gift of locomotion, has become a plant-like fixture to one spot the gas mingles with other diffusions of the reef, recalling villanous salt-petre and sheepdips and brimstone and treacle to the stimulation of the mental faculties generally.
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