TO CORN BEEF. One tablespoonful saltpetre to each piece of beef, well rubbed in. Then rub in as much salt as it will take. Let it stand ten or twelve days, and then put it in strong brine. Will be ready for use in a week.--_Mrs. Col. A. F._ CORNED BEEF. Having a quarter of beef cut into proper size and shape for nice roasting pieces, put it in a barrel of weak brine and let it remain four days. Then make a brine that will bear an egg, to which add: ½ pound saltpetre. 3 pounds brown sugar. Transfer the beef to this barrel, cover closely, and let it remain a week. Put a weight on the meat to insure its being kept under the brine. Beef thus prepared in January will keep well through the month of March, improving with the lapse of time. It is best served cold. A valuable receipt for country housekeepers.--_Mrs. Wm. A. S._ HUNTER'S BEEF, OR SPICED ROUND. To a round of beef weighing twenty-four pounds, take: 3 ounces saltpetre. 3 ounces coarsest sugar. 1 ounce cloves. 1 nutmeg. ½ ounce allspice. 3 handfuls salt. Beat all into the finest powder; allow the beef to hang three or four days; remove the bone, then rub the spices well into it, continuing to do so every two or three days, for two or three weeks. When to be dressed, dip it in cold water, to take off the loose spices, bind it up tightly and put into a pan with a teacupful water at the bottom. Sprinkle the top of the meat with suet, cover it over with a thick batter, and brown paper over it. Bake five hours.--_Mrs. T. C._ HUNTER'S ROUND, OR SPICED BEEF. To a round of beef that weighs twenty-five pounds, take the following: 3 ounces saltpetre. 1 ounce cloves. 1 ounce nutmeg. 1 ounce allspice. 1 pint salt. Let the round of beef hang in a cool, dry place twenty-four hours. Take out the bone, and fill the space with suet and spices mixed. Rub the above ingredients all over the _round_; put in a wooden box or tub, turn it over occasionally and rub a small quantity of salt on it. Let it remain three weeks. Then make a stiff paste of flour and water, cover the _round_ with it and set in the oven. Bake three hours slowly. Remove the paste when cold, and trim neatly the rough outside, and slice horizontally. Served only when cold.--_Mrs. W. A. S._ TO SPICE A ROUND OF BEEF. Take three tablespoonfuls saltpetre, four tablespoonfuls brown sugar, with which rub your beef well. Two teacups of salt, one teacup of cloves, one teacup of allspice (the spice must be ground fine). Rub the beef with these ingredients. Put it into a tub as near the size of the beef as possible; turn it every day in the pickle it makes. In about four weeks it will be ready for use. For thirty pounds use two pounds beef suet. When cooked place sticks across the bottom of the pot to prevent its burning.--_Mrs. R. L. P._ SPICED BEEF.