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Classic
Cook Books
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page 166
and set it in a pot of cold water; let it heat gradually, and boil for fifteen
or twenty minutes; to each quart of the pulp put three tea-cupsful of strong
vinegar, two tea-spoonsful of powdered mace, or one of cloves, two of white
mustard seed, one of black pepper; put it in jars or wide-mouthed bottles, with
a spoonful of alcohol at the top of each, and secure it from the air. This is by
some preferred to the catsup.
TO CURE BACON, BEEF, PORK, SAUSAGE.
To Cure Bacon.
To one thousand weight of pork, put one bushel of fine salt, one pound and a
half of saltpetre rolled fine and mixed with the salt; rub this on the meat and
pack it away in a tight hogshead; let it lay for six weeks, then hang it up and
smoke it with hickory wood, every day for two weeks, and afterwards two or three
times a week for a month; then take it down and rub it all over with hickory
ashes, which is an effectual remedy against the fly or skipper. When the weather
is unusually warm at the time of salting your pork, more care is requisite to
preserve it from taint. When it is cut up, if it seems warm, lay it on boards,
or on the bare ground, till it is sufficiently cool for salting; examine the
meat tubs or casks frequently, and if there is an appearance of mould, strew
salt over; if the weather has been very warm after packing, and on examining,
you should find evidence of its spoiling,
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