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For an hundred pounds of beef take sixteen pounds of Bay or fine Salt, two pounds brown Sugar, four and an half gallons water and six ounces Salt Petre.

The Salt, Sugar, and Water should be put into a brass or copper kettle over a fire. Stir the salt often, and continue stirring it until the salt has all dissolved, and the scum done rising. Take off the scum as it rises. After this add the Salt Petre. Let the pickle stand till it is about cold, or blood warm. Have the beef cut in smallish pieces and packed pretty close, free from any bloody pieces. Add the pickle, and cover it tight from the air. Should there be any appearance of mould on the surface of the pickle, at any time, add a handful or two of fresh salt.

BOIL as much pearl or Scotch barley, in pure water, as will make about three pints, then straining it off, and having in the mean time dissolved an ounce of gum arabic in a little water, mix them, and just boil the whole up together. The barley water need not be thick, as the gum will give it sufficient consistence. When used, take it milk warm, the good effect will soon appear. It must be substituted as a common beverage in place of beer, ale, &c. at meals.

TAKE of Bees wax and Bayberry tallow equal parts; of Lamp Black and Ivory black at discretion. Add to every six pounds of the composition two drachms of Pearl ash.