saltpetre.
_Mode_.--Rub the above ingredients well into the tongues, and keep them
in this curing mixture for 2 months, turning them every day. Drain them
from the pickle, cover with brown paper, and have them smoked for about
3 weeks.
_Time_.--The tongues to remain in pickle 2 months; to be smoked 3 weeks.
_Sufficient_.--The above quantity of brine sufficient for 12 tongues, of
5 lbs. each.
_Seasonable_ at any time.
[Illustration: BEEF TONGUE.]
THE TONGUES OF ANIMALS.--The tongue, whether in the ox or in
man, is the seat of the sense of taste. This sense warns the
animal against swallowing deleterious substances. Dr. Carpenter
says, that, among the lower animals, the instinctive perceptions
connected with this sense, are much more remarkable than our
own; thus, an omnivorous monkey will seldom touch fruits of a
poisonous character, although their taste may be agreeable.
However this may be, man's instinct has decided that ox-tongue
is better than horse-tongue; nevertheless, the latter is
frequently substituted by dishonest dealers for the former. The
horse's tongue may be readily distinguished by a spoon-like
expansion at its end.
TO PICKLE AND DRESS A TONGUE TO EAT COLD.