This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 1/2 gallons 6 qts.) water Coarse and fine salt
1 ounce saltpeter
4 cups (2 pts.) brown sugar
Add sufficient coarse salt to water to make a brine that will float an egg. Rub fine salt on tongues and let lie two days. Wash well, put them in the brine; add saltpeter and brown sugar. Cover and tie securely. Let remain three weeks or longer. Wash in cold water when ready for use. Put on to boil in cold water. Boil slowly and when well cooked remove from fire, then let cool and skin. Slice thin. Put the end and unsightly portions through a food chopper and use with salad dressing as filling for sandwiches.