eat, allow 2 oz. of saltpetre, 2
oz. of salt prunella, 1 lb. of common salt. For the pickle, 3 gallons of
water, 5 lbs. of common salt, 7 lbs. of coarse sugar, 3 lbs. of
bay-salt.

_Mode_.--Weigh the sides, hams, and cheeks, and to every 14 lbs. allow
the above proportion of saltpetre, salt prunella, and common salt. Pound
and mix these together, and rub well into the meat; lay it in a stone
trough or tub, rubbing it thoroughly, and turning it daily for 2
successive days. At the end of the second day, pour on it a pickle made
as follows:--Put the above ingredients into a saucepan, set it on the
fire, and stir frequently; remove all the scum, allow it to boil for 1/4
hour, and pour it hot over the meat. Let the hams, &c., be well rubbed
and turned daily; if the meat is small, a fortnight will be sufficient
for the sides and shoulders to remain in the pickle, and the hams 3
weeks; if from 30 lbs. and upwards, 3 weeks will be required for the
sides, &c., and from 4 to 5 weeks for the hams. On taking the pieces
out, let them drain for an hour, cover with dry sawdust, and smoke from
a fortnight to 3 weeks. Boil and carefully skim the pickle after using,
and it will keep good, closely corked, for 2 years. When boiling it for
use, add about 2 lbs. of common salt, and the same of treacle, to allow
for waste. Tongues are excellent put into this pickle cold, having been
first rubbed well with saltpetre and salt, and allowed to remain 24
hours, not forgetting to make a deep incision under the thick part of
the tongue, so as to allow the pickle to penetrate more readily. A
fortnight or 3 weeks, according to the size of the tongue, will be
sufficient.

_Time_--Small meat to remain in the pickle a fortnight, hams 3 weeks; to
be smoked from a fortnight to 3 weeks.

The following is from Morton's "Cyclopaedia of Agriculture," and will be
found fully worthy of the high character of that publication.

CURING OF HAMS AND BACON.

822. The carcass of the hog, after hanging over-night to cool, is laid
on a strong bench or stool, and the head is separated from the body at
the neck, close behind the ears; the feet and also the internal fat are
removed. The carcass is next divided into two sides in the following
manner:--The ribs are divided about an inch from the spine on each side,
and the spine, with the ends of the ribs attached, together with the
internal flesh between it and the kidneys, and also the flesh above it,
throughout the