of
stale strong beer, adding a small quantity of each of these ingredients
for every ham to be made at that time. Boil this pickle, and pour it
boiling hot over every ham. Let them lie a fortnight in it, rubbing them
well and turning them twice a day. Then smoke the ham for three days and
three nights over a fire of saw-dust and horse-litter, fresh made from
the stable every night; after which smoke them for a fortnight over a
wood fire like other bacon.

_Westphalia Ham, to cure._ No. 4.

For two hams the following proportions may be observed: wash your hams
all over with vinegar, and hang them up for two or three days. Take one
pound and a half of the brownest sugar, two ounces of saltpetre, two
ounces of bay salt, and a quart of common salt; mix them together; heat
them before the fire as hot as you can bear your hand in, and rub it
well into the hams before the fire, till they are very tender. Lay them
in a tub made long for that purpose, or a butcher's tray, that will hold
them both, one laid one way and the other the contrary way, and strew
the remainder of the ingredients over them. When the salt begins to
melt, add a pint of vinegar, and let them lie three weeks, washing them
with the liquor and turning them every day. Dry them in saw-dust smoke;
hang them in a cellar; and if they mould it will do them no harm, as
these hams require damp and not extreme driness. Juniper-berries thrown
into the fire at which they are smoked greatly improve their flavour.

_Westphalia Ham, to cure._ No. 5.

One pound of common salt, one pound of bay salt, four ounces of
saltpetre, two ounces of black pepper; pound them separately, then mix
them, and rub the ham very well until the whole is used. Rub one pound
of treacle on them; lay them in the pickle one month, turning them every
day. The quantity here specified will do for two hams. Before you hang
them up, steep them in a pail of water for twelve hours.

_Westphalia Ham, to cure._ No. 6.

Make a good brine of salt and water, sufficiently strong to bear an egg;
boil and skim it clean, and when quite cold rub the meat with sal
prunella and saltpetre mixed together. Put it in a vessel, and pour your
brine into it; and, when the ham has been in the brine about fourteen
days, take it out, drain it, and boil the brine, putting in a little
salt, and letting it boil till clear. Skim it, and when cold put in your
ham, rubbing it over with saltpetre, &c. as you did at first.