The "Queen" cookery books: Pickles and Preserves

place. It will be found a great addition to the flavour if before use the trough is thoroughly scalded out with boiling water, in which you have boiled up some bay leaves and juniper berries. It is a mistake, especially in these days when salt is so cheap, to use the same brine in succession for different things, but at the same time if the trough is sufficiently large, it is a good plan to salt two or three things together, as this ensures a good supply of pickle ; and remember, once the articles are put into brine they should be kept well covered, It is for this reason that the peculiar shape of trough is advised, as this should be covered with a fitting lid, which, as the pickled meat shrinks, can be weighted and allowed to sink, so as to keep the meat well under the pickle. As a general rule it is best to rub the meat first with from one-third to half the quantity of salt, then leave it for a day or two, and then rub in the rest (this is for more or less dry curing) ; this ensures the salt being well worked into the meat, a point on which the keeping of the bacon greatly depends. It must be remembered that the salt should be especially carefully rubbed into any place that folds over, the shank ends and joints of the bone, &c. An excellent pickle for general use is made by boiling together 6oz. of salt, 4oz. of sugar, and |oz. of saltpetre to each quart of water, skimming it well, and then pouring it when cool on to the meat to be pickled; which should have been previously well rubbed with salt, and allowed to stand for twenty-four hours, when it must be well wiped to free it from any stale salt, before putting it into the pickle. Of course, the quantities may "be increased to any amount, only being careful to keep tlie proportions right. Bay salt, from being naturally dried by the action of the sun, is usually held to be sweeter for pickling than the chemically prepared ordinary salt. Always be careful not to overdo the saltpetre in any recipe, as though it colours, it also hardens the meat. Besides sugar, salt (common and bay), and saltpetre, there are other things that may be added to vary the flavour of the pickle used, such as juniper berries, bay leaves, herbs, spice, &c., which will, however, be mentioned when giving particular recipes; but remember that when using any or all of these, unless otherwise directed, the best plan is to make a fairly strong infusion of the ingredients in a little boiling water, and then add this to the pickle when both are cool. To proceed, however, with general directions. As soon as the meat is cured it should be carefully wiped dry with a clean cloth, and then covered thickly with coarse bran or sawdust, which should have been previously dried for a little in the oven. The pieces can then be hung up in some cool, dry and shady place, being careful that each piece hangs free, touching nothing on any side. If to be smoked, they are either hung in the kitchen chimney over a wood, or if possible, a furze fire, a little sawdust being added to this now and again. If a fairly steady fire is kept up, large pieces like flitches, &c., will take about a month, but they can hang longer, if liked. Hams to be smoked, are better if sewn up in coarse packing sheet. Where there is no chimney