II.
675. INGREDIENTS.—9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered saltpetre.
Mode.—Rub the above ingredients well into the tongues, and keep them in this curing mixture for 2 months, turning them every day. Drain them from the pickle, cover with brown paper, and have them smoked for about 3 weeks.
Time.—The tongues to remain in pickle 2 months; to be smoked 3 weeks.
Sufficient.—The above quantity of brine sufficient for 12 tongues, of 5 lbs. each.
Seasonable at any time.
[Illustration: BEEF TONGUE.]
THE TONGUES OF ANIMALS.—The tongue, whether in the ox or in man, is the seat of the sense of taste. This sense warns the animal against swallowing deleterious substances. Dr. Carpenter says, that, among the lower animals, the instinctive perceptions connected with this sense, are much more remarkable than our own; thus, an omnivorous monkey will seldom touch fruits of a poisonous character, although their taste may be agreeable. However this may be, man's instinct has decided that ox-tongue is better than horse-tongue; nevertheless, the latter is frequently substituted by dishonest dealers for the former. The horse's tongue may be readily distinguished by a spoon-like expansion at its end.