e.

_English Recipe for Sugar-Curing Hams_.--So soon as the meat comes
from the butcher's hand rub it thoroughly with the salt. Repeat this
four days, keeping the meat where it can drain. The fourth day rub
it with saltpetre and a handful of common salt, allowing one pound of
saltpetre to seventy pounds of meat. Now mix one pound of brown sugar
and one of molasses, rub over the ham every day for a fortnight, and
then smoke with hickory chips or cobs. Hams should be hung highest
in meat-houses, because there they are less liable to the attacks of
insects, for insects do not so much infest high places--unlike human
pests.

_Pickle_.--Make eight gallons of brine strong enough to float an egg;
add two pounds of brown sugar or a quart of molasses, and four ounces
of saltpetre; boil and skim clean, and pour cold on your meat. Meat
intended for smoking should remain in pickle about four weeks. This
pickle can be boiled over, and with a fresh cup of sugar and salt
used all summer. Some persons use as much soda as saltpetre. It will
correct acidity, but we think impairs the meat.

WASHING PREPARATION.--Take a 1/4 of a pound of soap, a 1/4 of a
pound of soda, and a 1/4 of a pound of quicklime. Cut up the soup and
dissolve it in 1 quart of boiling water; pour 1 quart of boiling water
over the soda, and 3 quarts of boiling water upon the quicklime.
The lime must be quick and fresh; if it is good it will bubble up
on pouring the hot water upon it. Each must be prepared in separate
vessels. The lime must settle so as to leave the water on the
top perfectly clear; then strain it carefully (not disturbing the
settlings) into the washboiler with the soda and soap; let it scald
long enough to dissolve the soap, then add 6 gallons of soap water.
The clothes must be put to soak over night, after rubbing soap upon
the dirtiest parts of them. After having the above in readiness, wring
out the clothes which have been put in soak, put them on to boil, and
let each lot boil half an hour; the same water will answer for the
whole washing. After boiling each lot half an hour drain them from
the boiling water put them in a tub and pour upon them two or three
pailsful of clear, hot water; after this they will want very little
rubbing; then rinse through two waters, blueing the last. When dried
they will be a beautiful white. After washing the cleanest part of
the white clothes, take two pails of the suds in which they have been
washed, put it ov