The American Frugal Housewife

give the meat. The smallest pieces should be smoked forty-eight hours, and large legs four or five days. Some people prefer the mutton boiled as soon as it is taken from the pickle, before it is smoked; others hang it up till it gets dry thoroughly, and eat it in thin slices, like hung beef. When legs of meat are put in pickle, the thickest part of the leg should be placed uppermost, that is, standing upright, the same as the creature stood when living. The same rule should be observed when they are hung up to dry; it is essential in order to keep in the juices of the meat. Meat should be turned over once or twice during the process of smoking. The old-fashioned way for curing hams is to rub them with salt very thoroughly, and let them lay twenty-four hours. To each ham allow two ounces of salt-petre, one quart of common salt and one quart of molasses. First baste them with molasses; next rub in the salt-petre; and, last of all, the common salt. They must be carefully turned and rubbed every day for six weeks; then hang them in a chimney, or smoke-house, four weeks. They should be well covered up in paper bags, and put in a chest, or barrel, with layers of ashes, or charcoal, between. When you take out a ham to cut for use, be sure and put it away in a dark place, well covered up; especially in summer. Some very experienced epicures and cooks, think the old-fashioned way of preparing bacon is troublesome and useless. They say that legs of pork placed upright in pickle, for four or five weeks, are just as nice as those rubbed with so much care. The pickle for pork and hung beef, should be stronger than for legs of mutton. Eight pounds of salt, ten ounces of salt-petre and five pints of molasses is enough for one hundred weight of meat; water enough to cover the meat well--probably, four or five gallons. Any one can prepare bacon, or dried beef, very easily,