The art of winter fattening of sheep and cattle was unknown, and so artificially preserved meat had to be depended upon after martinmas, or at the best between Christmas and spring.
"Bygone Cumberland and Westmorland"
Daniel Scott
The substantial yeomen, as well as the manufacturers, provided against this inconvenience by curing a quantity of beef at martinmas, the greatest part of which they pickled in brine, and the rest was dried in the smoke.
"Bygone Cumberland and Westmorland"
Daniel Scott
Do you think I could live with you eighteen years, come next martinmas, and not know when you're in trouble?
"Jimmy Kirkland and the Plot for a Pennant"
Hugh S. Fullerton