All the _manufactured_ white edible salts impart a bitter taste to
meats and fish cured by them, particularly if the same are to be kept
many months. This is the reason why bay salt is so much used in part,
along with the common salt, and if bay salt was less expensive, it
would be universally used, and alone. I cannot recommend too strongly
the use of the _rock_ salt of the Cheshire mines; it acts similarly to
the bay salt, and is by no means expensive.
FOOTS OF SUGAR can be got from the wholesale grocers, and is much
preferable to the common sorts sold. It is nearly double the strength,
and is not so rank and mawkish in the flavour it gives. There is a
quantity of it at the bottom of every cask of the West India sugar
when first opened. It is preferable to treacle in many respects. To
store your goods when cured, and to keep them in the best possible
state of preservation, there is nothing so well adapted, and proved by
experience to be effectual, as malt cooms, which should be contained
in chests and boxes, with little bags of pulverised charcoal here and
there distributed throughout. Hanging up hams, tongues, smoked meats,
&c., in paper or calico bags, from the ceilings of kitchens, and all
habitable rooms with fires in them, is an old, but very thoughtless,
custom, for all the foul air in an used room is accumulated near the
ceiling.