of coarse brown sugar, 1/2 oz. of saltpetre.
_Mode_.--Put all the ingredients into a saucepan, and let them boil for
1/2 hour, clear off the scum as it rises, and when done pour the pickle
into a pickling-pan. Let it get cold, then put in the meat, and allow it
to remain in the pickle from 8 to 14 days, according to the size. It
will keep good for 6 months if well boiled once a fortnight. Tongues
will take 1 month or 6 weeks to be properly cured; and, in salting meat,
beef and tongues should always be put in separate vessels.
_Time_.--A moderate-sized tongue should remain in the pickle about a
month, and be turned every day.
[Illustration: POTTING-JAR.]
POTTED BEEF.
I.