_I am Yours,_ S. G.
The Manner of killing and salting _Oxen,_ in the hottest Months, for the
Sea, that the _Beef_ may keep good. From a Contractor with the
Commissioners of the _Royal-Navy._
Sir,
I have often read your Books, and particularly your _Lady's Monthly
Director,_ relating to the Management of the several Products of a Farm,
but you have not taken notice of the Preservation of Flesh, as I expected.
I send this therefore, to inform you, that upon the setting out of a Fleet
in _June_, it was thought difficult to salt the Beef; but it was done, to
full Satisfaction, by the following Method.
We killed an hundred Oxen, in _June,_ towards the Close of the Evening, and
let them hang up whole, till the next Evening: then, when the Cool comes
on, cut out the Messes, and by every Stand have a Punchin of Brine, and
throw them into it as soon as they are cut, and in about three Minutes
after that, take them out, and salt them well. _Note_, These Pieces will by
these means lose their bloody Parts, in great measure, and be capacitated
to receive the Salt much better than otherways, and then put them up.
_Memorandum,_ We had not, out of all this quantity, above three Pieces
fail'd, though the Weather was extreme hot.
Pages:
321
322
323
324
325
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344
345