New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

days: mix an ounce of saltpetre with one quarter of a pound of bay salt, ditto common salt, ditto of coarsest sugar, and a quart of strong beer; boil them together, and pour over immediately on the ham; turn it twice a day in the pickle for three weeks. An ounce of black pepper, ditto of pimento, in finest powder, added to the above, will give still more flavour. Cover with bran when wiped, and smoke from three to four weeks, as you approve; the latter will make it harder, and more of the flavour of Wesphalia. Sew hams in hessings, i.e. coarse wrapper, if to be smoked where there is strong fire. _A method of giving a still higher flavour._ Sprinkle the ham with salt after it has hung two or three days: let drain; make a pickle of a quart of strong beer, half a pound of treacle, an ounce of coriander seeds, two ounces of juniper berries, an ounce of pepper, ditto pimento, an ounce of saltpetre, half an ounce of sal prunel, a handful of common salt, and a head of shalot, all pounded or cut fine. Boil these together a few minutes, and pour over the ham: this quantity for one of ten pounds. Rub and turn it every day, for a fortnight; then sew it up in a thin linen bag, and smoke it three weeks. Observe to drain it from the pickle, and rub it in bran previous to drying. _Hogs’ Cheeks to dry._ The snout being cut off, the brains removed, and the head cleft, but not cut apart on the upper side, rub it well with salt. Next day remove the brine, and salt it again; the following day cover the head with half an ounce of saltpetre, two ounces of bay salt, a little common, and four ounces of coarsest sugar. Let the head be often turned. In twelve days smoke for a week like bacon. _To dress Hams._ If long hung, put the ham into water a night, and either dig a hole in the earth, or let it