ware, which being vitrified throughout, require no inside
glazing.

CURING HAMS. When hams are to be cured, they should hang a day or two;
then sprinkle them with a little salt, and drain them another day. Pound
an ounce and a half of saltpetre, the same quantity of bay salt, half an
ounce of sal-prunelle, and a pound of the coarsest sugar. Mix these
well, and rub them into each ham every day for four days, and turn it.
If a small one, turn it every day for three weeks: if a large one, a
week longer, but it should not be rubbed after four days. Before it is
dried, drain and cover it with bran, and smoke it ten days.--Or choose
the leg of a hog that is fat and well fed, and hang it up a day or two.
If large, put to it a pound of bay salt, four ounces of saltpetre, a
pound of the coarsest sugar, and a handful of common salt, all in fine
powder, and rub the mixture well into the ham. Lay the rind downwards,
and cover the fleshy part with the salts. Baste it frequently with the
pickle, and turn it every day for a month. Drain and throw bran over it,
then hang it in a chimney where wood is burnt, and turn it now and then
for ten days.--Another way is, to hang up the ham, and sprinkle it with
salt, and then to rub it daily with the following mixture. Half a pound
of common salt, the same of bay salt, two ounces of saltpetre, and two
ounces of black pepper, incorporated with a pound and a half of treacle.
Turn it twice a day in the pickle for three weeks; then lay it into a
pail of water for one night, wipe it quite dry, and smoke it two or
three weeks.--To give hams a high flavour, let them hang three days,
when the weather will permit. Mix an ounce of saltpetre with a quarter
of a pound of bay salt, the same quantity of common salt, and also of
coarse sugar, and a quart of strong beer. Boil them together, pour the
liquor immediately upon the ham, and turn it twice a day in the pickle
for three weeks. An ounce of black pepper, and the same quantity of
allspice, in fine powder, added to the above will give a still higher
flavour. Wipe and cover it with bran, smoke it three or four weeks; and
if there be a strong fire, it should be sewed up in a coarse
wrapper.--To give a ham a still higher flavour, sprinkle it with salt,
after it has hung two or three days, and let it drain. Make a pickle of
a quart of strong beer, half a pound of treacle, an ounce of coriander
seed, two ounces of juniper berries, an ounce of pepper, the same