Wash the beef well, after it has lain awhile in cold water. Then
drain and examine it, take out all the kernels, and rub it
plentifully with salt. It will imbibe the salt more readily after
being washed. In cold weather warm the salt by placing it before
the fire. This will cause it to penetrate the meat more
thoroughly.
In summer do not attempt to corn any beef that has not been fresh
killed, and even then it will not keep more than a day and a half
or two days. Wash and dry it, and rub a great deal of salt well
into it. Cover it carefully, and keep it in a cold dry cellar.
Pork is corned in the same manner.