Cured Meats and Brine Recipes From a Historic Manual
A lengthy excerpt describes multiple curing methods including brine recipes with saltpetre and sugar, pepper, and molasses for hams and beef. Directions cover salting layers, weighing down, brining times of days to weeks, and drying before smoking, with notes on storage up to a year.
MENTIONED IN THIS ARTICLE
Satz Haus
A Sunday in Paris Amid Weekend City Life
The passage describes Paris on Sundays with shops mostly open in morning and closing after noon except cafes and newspapers. It notes churchgoing by Parisians, crowds at theaters, boat entertainments, and a Sunday exposition drawing large crowds, illustrating the city’s holiday-like atmosphere.
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Paris
Paria
Banday
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