Modern curiosities of art & nature extracted out of the cabinets of the most eminent personages of the French court : together with the choicest secrets in mechanicks, communicated by the most approved artists of France / composed and experimented by the Sieur Lemery, apothecary to the French king ; made English from the original French.

An excellent way to salt Pork, Beef, and other Meat well, as is used in Germany and Flanders.

Your Powdering Tub should be made of some old Cask, which makes it much the bet∣ter; then boil two or three handfuls of Juni∣per Seed, more or less in a Kettle of Water, which having boyled for some time, soak the Tub in that Water, leaving the Seed in it, till all the Wood takes the scent; which done, pour it out, and put in clear Water, which also cast out when the Tub is well washed, and it will be fit to use. To salt Meat well, it must be first steeped in Water, then wiped dry with a Cloth, and then make one layer of Salt, and another of Flesh, till your Tub be full, the last layer must be of Salt, of which, for fear of mistakes, there must be a pound to twenty five pounds weight of Flesh; and add if you think fit, some quantity of Cloves a little beaten, no Pepper, as some through mistake do; because it makes the meat black. The Meat must lye in the Powdering Tub a Month, to be throughly salted; and take care above all things, that no Woman in her Men∣struum come near it, for it would cause Cor∣ruption. The Meat being taken out, and de∣signed to be dryed presently, every piece must immediately be steeped in boyling Water, and hung up with a Twig of Osier, in some place where the Air may come to it.