ltpetre to rub the hams over-night. Put them into the
pickle, and let them lie a month or five weeks, basting them every day.
Pickle in the winter, and dry in wood smoke; let them hang up the
chimney a fortnight.

_Ham, to cure._ No. 3.

Hang up a ham two days; beat it well on the fleshy side with a
rollingpin; rub in an ounce of saltpetre, finely powdered, and let it
lie a day. Then mix together an ounce of sal prunella with two large
handfuls of common salt, one handful of bay salt, and a pound of coarse
sugar, and make them hot in a stewpan. While hot, rub it well in with
two handfuls more of common salt; then let it lie till it melts to
brine. Turn the meat twice every day for three weeks, and dry it like
bacon.

_Ham, to cure--the Thorpe way._ No. 4.

The following are the proportions for two hams, or pigs' faces: Boil one
pound of common salt, three ounces of bay salt, two ounces and a half of
saltpetre, and one pound of the coarsest brown sugar, in a quart of
strong old beer. When this pickle is cold, well rub the hams or faces
with it every day for a fortnight. Smoke them with horse litter for two
hours; then hang them to dry in a chimney where wood is burned for a
fortnight, after which, hang them in a dry place till wanted for use.
They are not so good if used under eight months or after a year old.

_Ham, to cure._ No. 5.

For one large ham take one pound of coarse sugar, one pound common salt,
a quarter of a pound of saltpetre, and two ounces of bay salt, boiled in
a quart of strong ale, or porter. When cold put it to your ham; and let
it lie in the pickle three weeks, turning the ham every day.

_Ham, to cure._ No. 6.

Put two ounces of sal prunella, a pound of bay salt, four pounds of
white salt, a pound of brown sugar, half a pound of saltpetre, to one
gallon of water; boil it a quarter of an hour, keeping, it well skimmed,
and, when cold, pour it from the sediment into the vessel in which you
steep, and let the hams remain in the pickle about a month; the tongues
a fortnight. In the same manner Dutch beef may be made by letting it
lie in the pickle for a month, and eight or ten days for collared beef;
dry them in a stove or chimney. Tongues may be cured in the same manner.

_Ham, to cure._ No 7.

Four gallons of spring water, two pounds of bay salt, half a pound of
common salt, two pounds of treacle, to be boiled a quarter of an hour,
skimmed well, and poured hot on the hams. Let th