If you wish to keep beef two or three days in hot weather, do not salt it, but dry it well in a clean cloth, rub ground pepper plentifully over every part of it first, then flour it well and hang it in a cool, dry place where the air will come to it; be sure always that there is no damp place about it; if you find one, dry it with a cloth; but pepper will secure it from this.

How To Keep Game From Tainting

Game may often be made fit for eating when apparently spoiled, by nicely cleaning it and washing with vinegar and water.

If you have birds which you fear will not keep, pick them and empty them, rinse them and rub them over with salt outside and in; have in readiness a kettle of boiling water, and plunge them in one by one, holding them by the legs and drawing them up and down, so that the water may pass through them. Let them remain in for five or six minutes, then hang them in a cool place. When perfectly drained, rub them outside and in with black pepper. The most delicate birds may be preserved in this way. Thoroughly wash them before roasting or otherwise cooking them. Pieces of charcoal put about meat or birds will preserve them from taint, and restore what is spoiling.

Poultry or birds should be drawn and wiped dry, and a bit of charcoal put into the body and over the outside of each; it will keep them nicely; or they may be kept in a pot lined with zinc, with bits of ice between them. Pepper keeps them from flies.

How To Pickle Meat In One Day. Admiral Ross's Receipt

Get a tub nearly full of rain or river water, and put two pieces of thin wood across it, and set the beef on them, distant about an inch from the water. Heap as much salt as will stand on your beef, and let it remain twenty-four hours; then take the meat off and boil it, and you will find it as salt as if it had been in pickle for six weeks, the water having drawn the salt completely through the beef.