t is called the spare-rib--that is, the lean
meat about the ribs--reaching up about four inches toward the breast
part, and lay the spare-ribs aside to be sold or reserved for your own
use. The head may be baked as shown in No. 25. The spare-rib may be
dressed as in No. 27.

No. 30. HOW TO CURE HAMS.

To six pounds of common salt, add four ounces of saltpetre, eight ounces
of treacle, two ounces of salprunella, winter savory, bay-leaves, thyme,
marjoram, and a good table-spoonful of allspice, bruise all these things
well together, and thoroughly rub them over and into the hams, _with
very clean hands_. The rubbing-in must be repeated four or five
successive mornings, and the hams must remain in this pickle for ten
days longer.

No. 31. HOW TO SMOKE HAMS.

When the hams have been well pickled, as shown in the preceding Number,
they must be pressed between boards with heavy stones to render them
flat; the hams should remain in press for twenty-four hours; and, at the
end of that time, must be well rubbed all over with peasemeal mixed with
a little salt; they are then to be smoked in a close shed or in the
chimney, burning for that purpose some branches of juniper or any other
wood, and some sawdust. The smoking must last five days. The hams, when
sufficiently smoked, must be kept in a cool place. They will not be ripe
for cooking before six months after their curing. Remember that a couple
of well-cured hams, kept in reserve for a case of need, will always
prove a ready means to realize some twenty-five shillings towards paying
the rent, etc.

No. 32. HOW TO CURE BACON.

Mind that your pickling-trough is well scalded out before using it for
pickling the bacon. Allow at the rate of four ounces of salt to every
pound of meat, and to every ten pounds of salt six ounces of saltpetre,
two ounces of salprunella, and eight ounces of sugar; rub the salt,
etc., well into the bacon every morning for twelve successive days; and
at the end of that time, let the sides of bacon be pressed between
boards with heavy stones placed upon them to keep them flat; and at the
end of twenty-four hours, rub them over with peasemeal in which there
has been mixed a little salt, and smoke the bacon in the same manner as
the hams; and thus, by timely thriftiness, you will be provided with a
meat dinner for a long while.

No. 33. HOW TO DISPOSE OF THE PIG'S PLUCK.

See Nos. 72 and 73.

No. 34. HOW TO MAKE PORK SAUSAGES.

Take e