very member of a family is equally liable as the
individual who committed the wrong, the father, mother,
children, relatives,--an entire community, to the number of
_thirty-two souls_, were sold as slaves, and a fearful sum of
human misery perpetrated, to pay the value of a thieving old
sow.

TO SALT TWO HAMS, about 12 or 15 lbs. each.

817. INGREDIENTS.--2 lbs. of treacle, 1/2 lb. of saltpetre, 1 lb. of
bay-salt, 2 pounds of common salt.

_Mode_.--Two days before they are put into pickle, rub the hams well
with salt, to draw away all slime and blood. Throw what comes from them
away, and then rub them with treacle, saltpetre, and salt. Lay them in a
deep pan, and let them remain one day; boil the above proportion of
treacle, saltpetre, bay-salt, and common salt for 1/4 hour, and pour
this pickle boiling hot over the hams: there should be sufficient of it
to cover them. For a day or two rub them well with it; afterwards they
will only require turning. They ought to remain in this pickle for 3
weeks or a month, and then be sent to be smoked, which will take nearly
or quite a month to do. An ox-tongue pickled in this way is most
excellent, to be eaten either green or smoked.

_Time_.--To remain in the pickle 3 weeks or a month; to be smoked about
a month.

_Seasonable_ from October to March.

TO CURE SWEET HAMS IN THE WESTMORELAND WAY.

818. INGREDIENTS.--3 lbs. of common salt, 3 lbs. of coarse sugar, 1 lb.
of bay-salt, 3 quarts of strong beer.

_Mode_.--Before the hams are put into pickle, rub them the preceding day
well with salt, and drain the brine well from them. Put the above
ingredients into a saucepan, and boil for 1/4 hour; pour over the hams,
and let them remain a month in the pickle. Rub and turn them every day,
but do not take them out of the pickling-pan; and have them smoked for a
month.

_Time_.--To be pickled 1 month; to be smoked 1 month.

_Seasonable_ from October to March.

TO PICKLE HAMS (Suffolk Recipe).

819. INGREDIENTS.--To a ham from 10 to 12 lbs., allow 1 lb. of coarse
sugar, 3/4 lb. of salt, 1 oz. of saltpetre, 1/2 a teacupful of vinegar.

_Mode_.--Rub the hams well with common salt, and leave them for a day or
two to drain; then rub well in, the above proportion of sugar, salt,
saltpetre, and vinegar, and turn them every other day. Keep them in the
pickle 1 month, drain them, and send them to be smoked over a wood fire
for 3 weeks or a month.

_Time_.--