We used the same pickle for twenty-four pounds’ weight of bacon, with the exception that we allow two pounds more of common salt, and when it is turned the second time the same quantity of salt is rubbed into it.

Some persons make a pickle of water, salt, sugar, and saltpetre, boiled together, and when cold put in the hams, etc., without any rubbing.  We have never tried that way for meats that are to be dried, but can strongly recommend it for salt beef, pork, or mutton.  The following is the pickle always used in our kitchen: 

  Three gallons of soft water. 
  One pound of coarse sugar. 
  Two ounces of saltpetre. 
  Three pounds of common salt.

Boil together, and let it be well skimmed; then, when cold, the meat to be well wiped and put into it.  It will be fit to cook in ten days, but may be kept without injury for two months, when the pickle should be reboiled and well skimmed.  The meat should be covered with brine and the pan have a cover.

We have put legs of mutton into this pickle, and can assure the reader it is an excellent mode of cooking this joint; and as it is one which frequently makes its appearance at table where the family is large, it is sometimes a pleasant method of varying the dish.  It is the best way of any we know of, for curing tongues; it has the great advantage of being always ready for use, and you are not fearful of the carelessness of servants, who not unfrequently forget to look to the salting-pans.

We can recommend a dish not often seen at table, and that is a sirloin of beef put into this pickle for about a fortnight.  It is infinitely superior either to the round or edgebone, and certainly not so extravagant as the last-named joint.

A friend has told us that we should procure some juniper-berries to put into our ham-pickle, but there were none to be purchased in our neighborhood, and as we were quite ignorant of the flavor they might impart, we did not trouble ourselves to get them.  I am fond of old proverbs, and as our hams and bacon were always good, we determined to “let well alone.”

CHAPTER X1.

OUR BREAD.

Any lady who thinks of trying a country residence, should see that it possess a small brick oven, for “home-made” bread ought always to be considered indispensable in the country.  We did not discover that our new home was without one till after we entered it.  We were laughed at by our landlord when we mentioned our want of this convenience.

“Why!” cried he, “there is a baker’s shop not five minutes walk from the house.”

“Never mind,” said I, “how near the baker’s shop may be; we mean to have all our bread made at home.  It will be, we are sure, better to do so, both on the score of health and economy.”

“But I really,” said the gentleman, “cannot afford to build you an oven; it would cost me $100 at the least.”