ons will cure a ham of sixteen pounds. When the ham is taken out
of the pickle, the liquor may be boiled up again and poured boiling hot
upon pigs' faces. After that boil again, and pour it cold upon a piece
of beef, which will be excellent. It will then serve cold for pigs' or
sheep's tongues, which must be well washed and rubbed in a little of the
liquor and left in the remainder.

_Ham, to cure._ No. 12.

Take a ham of fifteen pounds, and wash it well with a quarter of a pint
of vinegar, mixed with a quarter of a pound of the coarsest sugar. Next
morning rub it well with three quarters of a pound of bay salt rolled,
on the lean part; baste it often every day for fourteen days, and hang
it up to dry.

_Ham, to cure._ No. 13.

Three ounces of saltpetre, bay salt and brown sugar two ounces of each,
a small quantity of cochineal; mix them all together, and warm them over
the fire. Rub the hams well with it, and cover them over with common
salt.

_Ham, to cure._ No. 14.

Take a quantity of spring water sufficient to cover the meat you design
to cure; make the pickle with an equal quantity of bay salt and common
salt; add to a pound of each one pound of coarse brown sugar, one ounce
of saltpetre, and one ounce of petre-salt; let the pickle be strong
enough to bear an egg. If you design to eat the pork in a month or six
weeks, it is best not to boil the pickle; if you intend it for the year,
the pickle must be boiled and skimmed well until it is perfectly clear;
let it be quite cold before you use it. Rub the meat that is to be
preserved with some common salt, and let it lie upon a table sloping, to
drain out all the blood; wipe it very dry with a coarse cloth before you
put it into the pickle. The proportion of the pickle may be this: four
pounds of common salt, four pounds of bay salt, three pounds of coarse
sugar, two ounces of saltpetre, and two ounces of petre-salt, with a
sufficient quantity of spring water to cover what you do, boiled as
directed above. Let the hams lie about six weeks in the pickle, and
then send them to be smoked. Beef, pork, and tongues, may be cured in
the same manner: ribs of beef done in this way are excellent.

_Ham, to cure._ No. 15.

Wash the ham clean; soak it in pump water for an hour; dry it well, and
rub into it the following composition: saltpetre two ounces, bay salt
nine ounces, common salt four ounces, lump sugar three ounces; but first
beat them separately into a f