cut the
hams, shoulders and middlings; take the ribs from the shoulders and the
leaf fat from the hams: have such tubs as are directed for beef, rub a
large table spoonful of saltpetre on the inside of each ham, for some
minutes, then rub both sides well with salt, sprinkle the bottom of the
tub with salt, lay the hams with the skin downward, and put a good deal
of salt between each layer; salt the shoulders and middlings in the same
manner, but less saltpetre is necessary; cut the jowl or chop from the
head, and rub it with salt and saltpetre. You should cut off the feet
just above the knee joint; take off the ears and nose, and lay them in a
large tub of cold water for souse. When the jowls have been in salt two
weeks, hang them up to smoke--do so with the shoulders and middlings at
the end of three weeks, and the hams at the end of four. If they remain
longer in salt they will be hard. Remember to hang the hams and
shoulders with the hocks down, to preserve the juices. Make a good smoke
every morning, and be careful not to have a blaze; the smoke-house
should stand alone, for any additional heat will spoil the meat. During
the hot weather, beginning the first of April, it should be occasionally
taken down, examined--rubbed with hickory ashes, and hung up again.

The generally received opinion that saltpetre hardens meat, is entirely
erroneous:--it tends greatly to prevent putrefaction, but will not make
it hard; neither will laying in brine five or six weeks in cold weather,
have that effect, but remaining in salt too long, will certainly draw
off the juices, and harden it. Bacon should be boiled in a large
quantity of water, and a ham is not done sufficiently, till the bone on
the under part comes off with ease. New bacon requires much longer
boiling than that which is old.

* * * * *

TO MAKE SOUSE.

Let all the pieces you intend to souse, remain covered with cold water
twelve hours; then wash them out, wipe off the blood, and put them again
in fresh water; soak them in this manner, changing the water frequently,
and keeping it in a cool place, till the blood is drawn away; scrape and
clean each piece perfectly nice, mix some meal with water, add salt to
it, and boil your souse gently, until you can run a straw into the skin
with ease. Do not put too much in the pot, for it will boil to pieces
and spoil the appearance. The best way is to boil the feet in one pot,
the ears and nos