Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/265

Rh to hasten the putrefaction of animal substances: hence the necessity of making a liberal use of this article. On the other hand, as common sea-salt contains a very considerable proportion of , one of the most absorbent earths for promoting putrefaction, it is attended with great inconvenience to those who are obliged to make use of large quantities of such salt; because it is difficult to separate that ingredient from this concrete.

Hence rock-salt, though apparently more impure, is doubtless more advantageous, and proper for the curing of beef; because its crystallization has been accomplished by Nature, probably after the more earthy base, or magnesia, had, in a great measure, spontaneously subsided. We offer this as a mere conjecture; as it is of little importance to the economist, how this combination of salt and putrefactive earth has originally taken place, if we can suggest a method of purifying the former, so as to render it fit for the purpose intended: See. At present, however, we shall treat first of the manner which, by experience, has been found the most effectual for salting; preserving, and imparting a fine flavour to beef, mutton, and pork. For this useful information we are indebted to M., who has inserted the following recipe in the "Economical Journal," for September 1795, printed at Leipzig: Take four pounds of common salt, one pound and a half of refined sugar, two ounces of salt-petre, and two gallons of pure spring water. Boil the whole over a gentle fire, and carefully scum off the impurities. After this brine has become cold, pour it over the meat, so that every part of it may be completely covered. In this preparation, the meat not only keeps for many months, but the pickle also has the effect of softening the hardest and toughest beef, and rendering it as mellow as the flesh of chicken. But, in warm weather, it will be necessary to express the blood from the meat, and to rub it well with fine salt, before it is immersed in the liquor.—Young pork should not be left longer than three or four days in this brine, during which time it will be sufficiently softened; but hams intended to be dried, may lie in it a fortnight, before they are suspended. At that period, they ought to be rubbed with pollard, and covered with paper bags, in order to prevent them from becoming fly-blown. It farther deserves to be remarked that, though this liquor is more expensive at first than the common brine, yet as it may again be used after boiling it, and adding more water with a proportionate quantity of the other ingredients, its relative utility is obvious. We understand that the late employed this composition with uniform success, in her household economy.

A very curious experiment was tried, in the year 1736, before the commissioners of the Victualling-Office, relative to the salting of beef. Both jugular veins of a bullock were opened, and the animal bled almost to death: the carcase was then cut open, the intestines were taken out, and while warm, a tube was introduced into one of the large arteries, which was injected with a strong brine: this circulated through all the blood vessels, so that the flesh of the bullock was (apparently) salted alike through-