The beef must be fresh killed, and of the best kind. You must wipe every piece well, to dry it from the blood and moisture. To fifty pounds of meat allow two pounds and a quarter of coarse salt, two pounds and a quarter of fine salt, one ounce and a half of saltpetre, one pound and a half of brown sugar, and one quart of molasses. Mix all these ingredients well together, boil and skim it for about twenty minutes, and when no more scum rises, take it from the fire. Have ready the beef in a large tub, or in a barrel; pour the brine gradually upon it with a ladle, and as it cools rub it well into every part of the meat. A molasses hogshead sawed in two is a good receptacle for pickled meat. Cover it well with a thick cloth, and look at it frequently, skimming off whatever may float on the top, and basting the meat with the brine. In about a fortnight the beef will be fit for use. Tongues may be put into the same cask with the beef, one or two at a time, as you procure them from the butcher. None of them will be ready for smoking in less than six weeks; but they had best remain in pickle two or three months. They should not be sent to the smoke-house later than March. If you do them at home, they will require three weeks’ smoking over a wood fire. Hang them with the root or large end upwards. When done, sew up each tongue tightly in coarse linen, and hang them up in a dark dry cellar. Pickled tongues without smoking are seldom liked. The last of October is a good time for putting meat into pickle. If the weather is too warm or too cold, it will not take the salt well. In the course of the winter the pickle may probably require a second boiling with additional ingredients. Half an ounce of pearl-ash added to the other articles will make the meat more tender, but many persons thinks it injures the taste. The meat must always be kept completely immersed in the brine. To effect this a heavy board should be laid upon it. DRIED OR SMOKED BEEF. The best part for this purpose is the round, which you must desire the butcher to cut into four pieces. Wash the meat and dry it well in a cloth. Grind or beat to powder an equal quantity of cloves and allspice, and having mixed them together, rub them well into the beef with your hand. The spice will be found a great improvement both to the taste and smell of the meat. Have ready a pickle made precisely as that in the preceding article. Boil and skim it, and (the meat having been thoroughly rubbed all over with the spice) pour on the pickle, as before directed. Keep the beef in the pickle at least six weeks, and then smoke it about three weeks. Smoked beef is brought on the tea-table either shaved into thin chips without cooking, or chipped and fried with a little butter in a skillet, and served up hot. This receipt for dried or smoked beef will answer equally well for venison ham, which is also used as a relish at the tea-table. Mutton hams may be prepared in the same way. POTTED BEEF.