Corned Beef

From The American Pure Food Cook Book & Household Economist 1898.

Just in time for St. Pat's...

CORNED BEEF. Four gallons of fresh water, one-half pound of coarse brown sugar, two ounces of saltpeter, seven pounds of common salt. Put four gallons of fresh water, one-half pound of coarse brown sugar, two ounces of saltpeter, seven pounds of common salt into a boiler, remove the scum as it rises, and, when well boiled, leave it to get cold. Put the meat in the pickle, lay a cloth over it, and press the meat down with bricks or any weight.

Just a note...you might find trouble trying to purchase saltpeter in our post-911 world as it is also a main ingredient used in some explosives...