This may be done by mixing a pound of common salt, half an ounce of
saltpetre and one ounce of coarse brown sugar, and rubbing the meat
well with it, daily for a fortnight or less, according to the weather,
and the degree of salt that the meat is required to have. Or by
boiling eight ounces of salt, eight ounces of sugar, and half an ounce
of saltpetre in two quarts of water, and pouring it over the meat, and
letting it stand in it for eight or ten days.

TO ROAST VENISON. To Scald All Sorts Of Fruit facebooktwittergoogle_plusredditpinterestlinkedinmail