385. Mr. Lockett, according to Dr. Wilkinson, in the Philosophical Magazine, 1821, was the first person who applied pyroligneous acid in the curing of meat. Mr. S. ascertained, that if a ham had the reduced quantity of salt usually employed for smoke-dried hams, and was then exposed, putrefaction soon took place where pyroligneou3 acid was not used; even one-half of this reduced portion of salt is sufficient when it is used, being applied cold, and the ham is then effectually cured without any loss of weight, and retaining more animal juices. In fact, pyroligneous acid, or acid of burnt wood, communicates the same quality to the meat as the process of smoking.

386. In using this acid for curing hams, mix about two table-spoonfuls in the pickle for a ham of ten or twelve pounds, and when taken out of the pickle, previous to being hung up, paint the ham over with the acid by means of a brush; a little more acid is required for neats' tongues. Dried salmons brushed twice with the acid, will be more effectually cured than by smoking them for two months.

387. This acid will preserve meat for many weeks without salt. Mr. Lockett kept some beef-steaks perfectly sweet above six weeks. He covered the bottom of the plate with the acid, and turned the steaks every day.

388. Hams and beef cured in this way, require no previous soaking in water to being boiled, and when boiled, they swell in size and are extremely succulent; the flavour is increased, and the meat rendered more nutritious. Two table-spoonfuls of acid added to the pickle for Westphalia ham is required, and when the ham is removed from the pickle, it must be well washed in cold spring- water and dried, and then some of the acid applied over it by means of a brush, and this repeated two or three times at about a week's interval.

389. To cure herrings, cod, haddock, and other fish, with pyrolig-neous acid, salt them a little for a day or two - not more - less may do; then dry them well with a coarse cloth, then dip them into the acid, and dry in the air; when dry, repeat the process a few times, suspending them like the manufacturer of candles. The red colour in dried salmons and herrings is generally attributed to nitre (saltpetre;) very frequently tobacco dissolved in a fluid not very agreeable (urine) is employed for the purpose of reddening, in Holland. Pyro-ligneous acid will not answer for pickling, being too strong when diluted with water it loses its virtue. The vinegar of the shops may be advantageously improved by the addition of this acid.