Thoſe therefore, who are moſt exact in pickling beef for exportation, … take their carcaſſes as ſoon as cold, and cut them into proper pieces; and after rubbing each piece carefully with good white ſalt, lay them on heaps in a cool cellar, in a drab with a ſhelving bottom, where they remain for four or five days, 'till the blood hath drained out of the larger veſſels.