asses. Though somewhat different from the above
formula, the careful following of directions cannot fail to succeed
admirably. To four quarts of fine salt and two ounces of pulverized
saltpeter, add sufficient molasses to make a pasty mixture. The hams
having hung in a dry, cool place for three or four days after cutting up,
are to be covered all over with the mixture, more thickly on the flesh
side, and laid skin side down for three or four days. In the meantime,
make a pickle of the following proportions, the quantities here named
being for 100 lbs. of hams. Coarse salt, seven pounds; brown sugar, five
pounds; saltpeter, two ounces; pearlash or potash, one-half ounce; soft
water, four gallons. Heat gradually and as the skim rises remove it.
Continue to do this as long as any skim rises, and when it ceases, allow
the pickle to cool. When the hams have remained the proper time immersed
in this mixture, cover the bottom of a clean, sweet barrel with salt about
half an inch deep. Pack in the hams as closely as possible, cover them
with the pickle, and place over them a follower with weights to keep them
down. Small hams of fifteen pounds and less, also shoulders, should remain
in the pickle for five weeks; larger ones will require six to eight weeks,
according to size. Let them dry well before smoking.

WESTPHALIAN HAMS.

This particular style has long been a prime favorite in certain markets of
Europe, and to a small extent in this country also. Westphalia is a
province of Germany in which there is a large industry in breeding swine
for the express purpose of making the most tender meat with the least
proportion of fat. Another reason for the peculiar and excellent qualities
which have made Westphalian hams so famous, is the manner of feeding and
growing for the hams, and finally the preserving, curing, and last of all,
smoking the hams. The Ravensberg cross breed of swine is a favorite for
this purpose. They are rather large animals, having slender bodies, flat
groins, straight snouts and large heads, with big, overhanging ears. The
skin is white, with straight little bristles.

A principal part of the swine food in Westphalia is potatoes; these are
cooked and then mashed in the potato water. The pulp thus obtained is
thoroughly mixed with wheat bran in a dry, raw state; little corn is used.
In order to avoid overproduction of fat and at the same time further the
growth of flesh of young pigs, some raw cut green feed