The Franks collection in the British Museum; the Victoria and Albert Museum, where the famous collection of Mr George Salting has for years been displayed, together with the collections belonging to the museum.
The Victoria and Albert Museum contains perhaps the most widely representative collection in the world, especially as at the present time the pieces of the Salting and Pierpont Morgan collections are on exhibition there.
Salting is one of the most important of the several processes in the art of curing good bacon, and the pork should be in just the right condition for taking or absorbing the salt.
The proper curing of hams and shoulders receives minute attention, and so with the work of dry salting bacon and sides.
When the plan ofsalting herrings was hit upon,[726] all Christian Europe helped to make the fortunes of the fisheries.
I did not sail extraordinary fast, but frequently fished in proper places, and caught a great deal, salting and drying the best of what I took.
So far the season's catch was barely up to that of a good month in normal times; credit was low, and salting and drying were almost useless, for the people ate most of their own catch.
The crew worked swiftly at dressing and salting the catch.
About 960 pieces are in the Salting Collection, perhaps the finest of its kind in the world.
In the Salting Collection 45 pieces had the leaf mark, which is chiefly found on blue and white.
The Salting Collection in the Museum at South Kensington has very fine specimens, and the British Museum has similar specimens in two flat cases, which, unfortunately, do not allow the full value of the ruby back to be appreciated.
Take for example, the unique Salting Collection at the Victoria and Albert Museum, South Kensington.
The truth was that the highly intelligent Greaser was using the cigarette trick in salting the pan.
The old way of salting a placer or a quartz vein with a shotgun is now antiquated.
Now, if you will peep into the hold, you will see the last stage of the process, the salting and packing.
Salting is employed for certain fruits, as small cucumbers or gherkins, capers, olives, &c.
The salting of a charge, which would take 5 or 6 days in the pan, is completed in this way in 17 hours; but the mother-waters are more abundant.
As to the time required for making the flitches sufficiently salt, it depends on circumstances; the thickness of the flitch, the state of the weather, the place wherein the salting is going on.
A pretty ivory handle of a sixteenth-century Italian feather-fan is in the Salting collection, at present at South Kensington.
These handles were sometimes square-shaped, as in the instance of the fragment in the Salting collection at present in the Victoria and Albert Museum.
They, after salting it dug holes and buried it for a number of days.
After the salting process was finished it was treated with a solution of water and oak bark.
In my experience, there is a detectable difference in tenderness between salting before cooking and salting afterwards; the chicken that I salted afterwards was slightly more tender.
There was ample work that evening in plucking the birds and in salting down the larger number.
Although there was not a sufficient quantity for salting fish or meat, the supply was ample for ordinary use, and we were glad to purchase some with a few beads which we had remaining in our pockets.
We smoke-dried the joints instead of salting them, placing them for several hours upon a framework of sticks arranged over a fire, a plan adopted by the natives to preserve fish when they have no salt, and which they call "muquiar.
Meat putrefies in this climate in less than twenty-four hours, and salting is of no use, unless the pieces are cut in thin slices anddried immediately in the sun.
This seemed to be the abode of an industrious family, but all the men were absent, salting Pirarucu on the lakes.
What should be health-producing dietaries are ruined by frying, salting and sugaring.
It bakes fine, salt is not necessary to the leavening process, but no bakery could stay in business without salting their bread.
Before salting it, be careful to remove every pipe or kernel in the meat, and fill up all holes with salt.
Thus the necessary quantity of sea salt required for the completesalting of the water is rarely used, which is to say about 40 per cent.
It is a good plan to sprinkle the meat with water and then to hang it up for a few hours before salting it: this cleanses it from any blood, and makes the flavour more delicate.
The meat must be turned over every day, and well basted with the brine; and the salting pan or tub must be covered with a clean piece of tamis-cloth, or other porous woollen material.
In the case of locomotive engines, where it is used so widely, very few accidents have occurred; and in steam vessels the only additional source of danger is the salting of the boiler.
Salting of boilers, what to do if this takes place.
Similar banks off the Alaska coast are already the resorts of California fishermen, who drive a prosperous trade in salting large catches there.
When the water in the stewpan boils, put in the broccoli and cook till tender, salting in the last five minutes.
In another dish prepare a sauce by heating a pint of strained stewed tomatoes to boiling, thickening with a tablespoonful of flour, and salting to taste.
As you thus gather your Curd, put it into the Vat or Cheese Mote till it is full, then press it and turn it often, salting it at several times.
The Manner of killing andsalting Oxen, in the hottest Months, for the Sea, that the Beef may keep good.
It must be spitted through the Middle length-ways, and basted with Butter, salting it every now and then, and the Gratings of Crusts of Bred should be sprinkled upon it, with the seasoning above.
Salting rennets down in a barrel, as we do meat, is considered objectionable--for what reason, we know not.
The object of milling the curd is to cut it into pieces small enough to permit of uniform salting and the further escape of whey.
As is well known, sauerkraut is a cabbage preparation that is made by salting finely cut cabbage, packing it tightly, and allowing it to ferment under pressure.
Many of the Williamsburg sherds are both badly overfired and poorly mottled, owing either to inadequate salting or to the use of a slip of the wrong consistency.
In addition, Mr. Maloney's pots are fired without the use of saggers, thus providing more uniform atmospheric and salting conditions than would have been possible with the 18th-century method of stacking the kilns.
