Beef, Dutch.—Choose a good-sized round of beef and rub it well with brown sugar, leaving it in its pickle for three days, turning and rubbing it constantly, then wipeit, and rub it thoroughly with 2oz. of saltpetre well pounded, and mixed with 4oz. of common and 4oz. of bay salt; keep it in this fora fortnight, turning it daily, then roll it up tight in a cloth, and press it under a heavy weight, after which you smoke it, still rolled up in its cloth. Boil or stewit piecemeal as it is wanted, pressing it well till cold, when it is excellent grated. Some people