[ Hambro' Pickle / Heywood Recipe for Making Bacon / Dr Charing's Recipe for Mrs Paine's Cough ] William Paine
Date: Late 18th or early 19th century; exact date unknown.
Source:
William Paine Papers
Institution: University Of New Brunswick
| Source Origin: Loyalist Collection
| Reference: MIC-Loyalist FC LFR.P3W5P3
A recipe for pickling meat taken from a serial publication, instructions for curing bacon with salt and molasses, and a cough prescription in Latin. Reel 3, p. 944. Image courtesy of the American Antiquarian Society.
Hambro’ Pickle-
Six Pounds of salt
Eight Ounces of brown Sugar
Six Ounces of Salt Petre: dissolve them by boiling
in four Gallons of Water.
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In this pickle, when perfectly cold, keep any sort of flesh
meat - The Cask or Vessel containing the Meat, should be
kept stopped close.
This [Rx] taken from the Weekly Gazette
Heywood Rx for making Bacon
For every hundred weight of Meat. Take eight
Pounds Ounces of Salt Petre. Three Pints of Molasses.
Eight Pounds of Salt. Two Gallons and an half Water--
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Rx Tinct. Op[ii]. Camphor [drachm] i
Lac: ammoniac [ounce] i
Vin: Tinct: antimon [drachm] i
Syr: Bals: Toluta [drachm] ii
Aq: Comm[in] [ounce] ii [Misec]
Dr Charing’s Rx for Mrs Paine's Cough
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