em be turned in the
pickle every day, and remain three weeks or a month; tongues may be
cured in the same way.

_Ham, to cure._ No. 8.

One ounce of pepper, two of saltpetre, one pound of bay salt, one ounce
of sal prunella, one pound of common salt. Rub these in well, and let
the ham lie a week after rubbing; then rub over it one pound of treacle
or coarse sugar. Let it lie three weeks longer; take it up, steep it
twenty-four hours in cold water, and then hang it up.

_Ham, to cure._ No. 9.

One pound of common salt, half a pound of bay salt, four ounces of
saltpetre, two ounces of black pepper; mix them together, and rub the
ham very well for four days, until the whole is dissolved. Then take one
pound and a half of treacle and rub on, and let it lie in the pickle one
month; turning it once a day. When you dress it, let the water boil
before you put it in.

_Ham, to cure._ No. 10.

Into four gallons of water put one pound and a half of the coarsest
sugar, two ounces of saltpetre, and six pounds of common salt; boil it,
carefully taking off the scum till it has done rising; then let it stand
till cold. Having put the meat into the vessel in which you intend to
keep it, pour on the liquor till it is quite covered. If you wish to
keep the meat for a long time, it will be necessary once in two or three
months to boil the pickle over again, clearing off the scum as it rises,
and adding, when boiling, a quarter of a pound of sugar, half a pound of
salt, and half an ounce of saltpetre; in this way the pickle will keep
good for a year. When you take the meat out of the pickle, dry it well
before it is smoked. Hams from fifteen to twenty pounds should lie in
pickle twenty-four days; small hams and tongues, fifteen days; a small
piece of beef about the same time. Hams and beef will not do in the same
pickle together. After the hams are taken out, the pickle must be boiled
again before the beef is put in.

The same process may be used for beef and tongues.

_Ham, to cure._ No. 11.

Mix one pound and a half of salt, one pound and a half of coarse sugar,
and one ounce of saltpetre, in one quart of water; set it on the fire,
and keep stirring the liquor till it boils. Skim it. When boiled about
five minutes take it off, and pour it boiling hot on the leg of pork,
which, if not quite covered, must be turned every day. Let it remain in
the pickle one month; then hang it in the chimney for six weeks. These
proporti