by Thomas Jefferson
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100. lb of green pork makes 88. lb pickled do or 75 lb of bacon.
green pork when made into bacon loses one fourth. C.H. Harrison.
herrings cost 18 d. a hundred, pickled & barreled, on Potowmack. 2 are a ration.
1. lb of salt is necessary for curing every 10. lb of pork for bacon. but another
opinion is that a bushel of salt (of the weight of wheat) will cure 1000. lb of bacon, which
is 1. lb of salt to 16. lb pork, or 7 1/2 lb to a hog of 120. lb nett, say 1. gallon to a hog of 125. lb.
1. quart of salt saturates 1. gallon of water. per mrs D.M. Randolph.