HOW TO CURE BUTTS IN OPEN TIERCES. (Copyrighted; Reprint Forbidden.)

When the tierces or barrels in which these Butts are cured, are not to be headed up, but are left open, use half of the Freeze-Em-Pickle, Sugar and Salt for rubbing as follows:

First:—Rub each Butt well with some of the mixture of Freeze-Em-Pickle, Sugar and Salt. Sprinkle a little of the mixture in the bottom of the tierce.

Second:—Pack the Butts in a perfectly clean tierce. The mixed Freeze-Em-Pickle, Sugar and Salt that is left after rubbing should be used for making the brine. It will require 14 to 15 gallons of brine for each tierce of Butts. Make the brine by dissolving in cold water all the mixed Freeze-Em-Pickle, Sugar and Salt that is left after the Butts are rubbed. Stir well for a minute until it is dissolved, and then pour this brine over the meat. When curing only a small quantity of Butts, cut down the proportions of Freeze-Em-Pickle, Sugar and Salt, also the quantity of water, according to the quantity of Butts to be cured.