Required: Two pounds of coarse salt. Two pounds of coarse brown sugar. Two ounces of saltpetre. Four ounces of black pepper. One ounce of cloves. Four ounces of ginger.

Mix all thoroughly together. Wash and dry the meat, pierce some holes in it, and rub the mixture well in. Put some of it under and some over the meat, which should be laid in a shallow tin or basin. Rub and turn it each day, or when the salt becomes moist pour it over with a spoon. A tongue will take about fourteen days, beef of ten to twelve pounds weight ten days, and pork rather longer.

The quantities given are sufficient for about fourteen pounds of meat.