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Updated: September 1, 2025
How to Collar a PIECE of BEEF to eat Cold. Take a flank of beef or pale-board, which you can get, bone them and take off the inner skin; nick your beef about an inch distance, but mind you don't cut thro' the skin of the outside; then take two ounces of saltpetre, and beat it small, and take a large handful of common salt and mix them together, first sprinkling your beef over with a little water, and lay it in an earthen dish, then strinkle over your salt, so let it stand, four or five days, then take a pretty large quantity of all sorts of mild sweet herbs, pick and shred them very small, take some bacon and cut it in long pieces the thickness of your finger, then take your beef and lay one layer of bacon in every nick; and another of the greens; when you have done season your beef with a little beat mace, pepper, salt and nutmeg; you may add a little neat's tongue, and an anchovy in some of the nicks; so roll it up tight, bind it in a cloth with coarse inkle round it, put it into a large stew-pot and cover it with water; let the beef lie with the end downwards, put to the pickle that was in the beef when it lay in salt, set it in a slow oven all the night, then take it out and bind it tight, and tie up both ends, the next day take it out of the cloth, and put it into pickle; you must take off the fat and boil the pickle, put in a handful of salt, a few bay leaves, a little whole Jamaica and black pepper, a quart of stale strong beer, a little vinegar and alegar; if you make the pickle very good, it will keep five or six months very well; if your beef be not too much baked it will cut all in diamonds.
Persons from all the departments were sent to Paris, in order to be instructed in the manufacture of arms and saltpetre. Rapid courses of lectures were given on this subject.
Through the exertion of chemical attraction the gaseous elements of the atmosphere have become solid in the saltpetre; and as we know the weight of this part in a cubic inch of saltpetre, the volume of the gases combined is easily ascertained to be about eight hundred times that of the saltpetre.
What is it that makes common salt crystallize in the form of cubes, and saltpetre in the shape of six-sided prisms? We see no reason why it should not have been just the other way, salt in prisms and saltpetre in cubes, or why either should take an exact geometrical outline, any more than coagulating albumen.
This may be done by mixing a pound of common salt, half an ounce of saltpetre and one ounce of coarse brown sugar, and rubbing the meat well with it, daily for a fortnight or less, according to the weather, and the degree of salt that the meat is required to have.
Well, it could not be helped; let the fellow run to the committee, and let the committee reassure him that was the business of the committee; and so the Congress authorized the several colonies to export as much "produce, except horned cattle, sheep, hogs, and poultry, as they may deem necessary for the importation of arms, ammunition, sulphur, and saltpetre." Thus powder might be obtained.
The Duke of La Valliere, better informed, maintained that for cannon the proper proportion was one part of sulphur, one of charcoal, and five of well-filtered, well-evaporated, and well-crystallized saltpetre.
There are seven small hillocks from which flow the springs; their height above the plain is about eight feet, and they are surrounded with a cake of saltpetre, but the water is very good indeed, and there is an unlimited supply. Herrgott has taken a sketch of them. He has returned from examining the gum creek, but can find no water.
Several pieces lay piled inside the door suitably for the hand. He stood with his back to these beside the meat bench, scraping the saltpetre off a large middling and rubbing it with red pepper.
Yesterday he had stowed his dunnage, many hundred bundles of light flexible canes from Sumatra and Malacca; on these he had laid tons of rough saltpetre, in 200 lb. gunny-bags: and was now mashing it to music, bags and all.
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