ready for smoking in less than six weeks; but they had best remain
in pickle two or three months. They should not be sent to the
smoke-house later than March. If you do them at home, they will
require three weeks' smoking over a wood fire. Hang them with the
root or large end upwards. When done, sew up each tongue tightly
in coarse linen, and hang them up in a dark dry cellar.

Pickled tongues without smoking are seldom liked.

The last of October is a good time for putting meat into pickle.
If the weather is too warm or too cold, it will not take the salt
well.

In the course of the winter the pickle may probably require a
second boiling with additional ingredients.

Half an ounce of pearl-ash added to the other articles will make
the meat more tender, but many persons thinks it injures the
taste.

The meat must always be kept completely immersed in the brine. To
effect this a heavy board should be laid upon it.


DRIED OR SMOKED BEEF.

The best part for this purpose is the round, which you must desire
the butcher to cut into four pieces. Wash the meat and dry it well
in a cloth. Grind or beat to powder an equal quantity of cloves
and allspice, and having mixed them together, rub them well into