PRESERVATION OF MEAT BY POTTING.

The process of potting consists in reducing cooked animal substances to

a pulp, by beating the meat in a mortar, and incorporating the mass with

a portion of salt and spices. The pulp is then put into a jar, and

covered with a thick coat of melted butter or lard, to prevent the

contact of air; and the surface is further protected with a bladder-skin

tied over the mouth of the jar. The muscular part of meat is best suited

for potting, and the quantity of salt and spices ought to be rather

liberal.