Prepare your brine in the middle of October, after the following manner:  get a thirty gallon cask, take out one head, drive in the bung, and put some pitch on it, to prevent leaking.  See that the cask is quite tight and clean.  Put into it one pound of saltpetre powdered, fifteen quarts of salt, and fifteen gallons of cold water; stir it frequently, until dissolved, throw over the cask a thick cloth, to keep out the dust; look at it often and take off the scum.  These proportions have been accurately ascertained—­fifteen gallons of cold water will exactly hold, in solution, fifteen quarts of good clean Liverpool salt, and one pound of saltpetre:  this brine will be strong enough to bear up an egg:  if more salt be added, it will fall to the bottom without strengthening the brine, the water being already saturated.  This brine will cure all the beef which a private family can use in the course of the winter, and requires nothing more to be done to it except occasionally skimming the dross that rises.  It must be kept in a cool, dry place.  For salting your beef, get a molasses hogshead and saw it in two, that the beef may have space to lie on; bore some holes in the bottom of these tubs, and raise them on one side about an inch, that the bloody brine may run off.

Be sure that your beef is newly killed—­rub each piece very well with good Liverpool salt—­a vast deal depends upon rubbing the salt into every part—­it is unnecessary to put saltpetre on it; sprinkle a good deal of salt on the bottom of the tub.  When the beef is well salted, lay it in the tub, and be sure you put the fleshy side downward.  Put a great deal of salt on your beef after it is packed in the tub; this protects it from animals who might eat, if they could smell it, and does not waste the salt, for the beef can only dissolve a certain portion.  You must let the beef lie in salt ten days, then take it out, brush off the salt, and wipe it with a damp cloth; put it in the brine with a bit of board and weight to keep it under.  In about ten days it will look red and be fit for the table, but it will be red much sooner when the brine becomes older.  The best time to begin to salt beef is the latter end of October, if the weather be cool, and from that time have it in succession.  When your beef is taken out of the tub, stir the salt about to dry, that it may be ready for the next pieces.  Tongues are cured in the same manner.

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To dry beef for summer use.

The best pieces for this purpose are the thin briskets, or that part of the plate which is farthest from the shoulder of the animal, the round and rib pieces which are commonly used for roasting.  These should not be cut with long ribs and the back-bones must be sawed off as close as possible, that the piece may lay flat in the dish.  About the middle of February, select your beef from an animal well fatted with corn, and