DIRECTIONS FOR CURING BARRELED PORK. (Copyrighted; Reprint Forbidden.)

Never pack more than 190 lbs. of pork in an ordinary pork barrel.

First:—If it can possibly be obtained, it is always best to use coarse rock salt, or coarse evaporated salt, which is made especially for this purpose; but if coarse salt cannot be obtained, any salt will answer the purpose. In packing it is necessary to use 35 lbs. of salt for each barrel, over and above the salt used in the brine.

Second:—Take a perfectly clean pork barrel, and throw three handfuls of salt on the bottom of the barrel.

Third:—Put in a layer of pork; throw three handfuls of salt over this layer.

Fourth:—Keep packing layer after layer, until the 190 lbs. of pork are packed in the barrel, and while packing put three handfuls of salt over each layer of the pork.

Fifth:—The following are the proper proportions for brine for 190 lbs. of pork: Put 10 gallons of cold water in a keg or tub; dissolve in this water 2 lbs. of Freeze-Em-Pickle and 30 lbs. of salt. Stir this well until it is all dissolved, and then pour the brine over the pork which has been packed as above directed.

Sixth:—If the barrels are to be headed up, head up first, and then put in the brine through the bung hole.