Pickle of brine is the name usually given in this country to the liquor in which substances used for food are soaked in order to give them certain flavors, or to assist in their preservation. These are commonly known to French cooks as marinades, under which heading some special recipes will be found. The butcher preserves meat in brine, which is described under that head. The preservation of vegetables and fruit is described under pickles, but the following recipes for the manufacture of pickling liquor used by cooks for various purposes will be found useful:

(1.) For Beef

Dissolve nine quarts of salt in eighteen gallons of water, and add two pounds of coarse brown sugar and eight ounces of saltpeter. Boil and skim well. Let the beef get thoroughly cold and firm after killing, and let as much of the blood as possible drain out before putting it in the pickle. The brine should be boiled up and skimmed occasionally, then it will last for many months, and suffice at one time to pickle about half an ordinary ox.

(2.) For Hams

For a large ham, allow eight ounces of bay salt, four ounces of common salt, and one ounce each of saltpeter and black pepper. Rub the ham well with this mixture every day for four days. At the end of that time pour eight ounces of treacle over the ham, rubbing it well in. Leave it for a month, rubbing and turning occasionally, after which soak the ham in cold water for twenty-four hours, then hang it up to dry. When cooked, the ham should be put in cold water and placed over a slow fire.

(3.) For Pork

Put in a boiler as much water as will well cover the pork. When it boils, mix in salt by degrees. To ascertain whether there is salt enough in the water, put an egg in, and when it floats, there is sufficient. Pour the brine in an earthenware jar and let it cool. It is then ready to pour over the pork.

(4.) For Tongue

Crush eight ounces of common salt with two ounces of saltpeter, and mix them with one pound of treacle. When the tongue is prepared, rub it over with the above mixture. It should be kept in pickle for a fortnight, being turned and well rubbed occasionallv.

(5.) For Mackerel

For one pint of vinegar allow one-third teacupful of beer, three bay leaves, one-half ounce of ground allspice, one-fourth ounce each of salt and pepper, and one-third teaspoonful of cayenne pepper. Mix all these ingredients together, and pour them over the fish. A sufficient quantity of pickle should be made to cover the fish completely.

(6.) For Salmon

Mix with one quart of the cooking liquor of the fish three gills of vinegar, four blades of mace, four bay leaves, three pieces of whole ginger, one-fourth ounce each of black pepper and allspice, and a little salt. Boil the liquor for half an hour, then pour it over the fish, which should be laid in a deep dish or jar, and cover it with another dish to keep the air out.