6 gallons water - nearly 3 pailfuls.

3 to 6 ounces saltpeter, in water.

1 pint sugar.

10 pounds coarse salt.

Boil the above all together and skim while it is boiling. Pour it into two stone jars or a keg or barrel. The jars are best m places where there are pieces of beef unsuitable for roasting, to be rolled up and tied in shape and dropped in every day, one jar to receive the fresh additions and the other to use out of that which is sufficiently corned.

For this use the larger quantity of saltpeter is needed. Beef dropped in this pickle will be ready for use in a week.

But when a quarter of beef is to be cut up and put down in brine to remain in it a very longtime, 3 or 4 ounces of saltpeter is sufficient. The barrel should be kept in a cool, dry cellar. Put a board on top of the meat and a rock upon that. Keep covered.