_Another, said to be equal to the Westphalian._
Rub a large fat ham well, with 2 oz. of pounded saltpetre, 1 oz. of bay salt, and a ¼ lb. of lump sugar: let it lie two days. Prepare a pickle as follows: boil in 2 quarts { 28}of stale ale, 1 lb. of bay salt, 2 lb. of common salt, ¾ lb. of lump sugar, 2 oz. of salt prunella, 1 oz. of pounded black pepper, and ½ an oz. of cloves; boil this well, and pour it boiling hot over the ham. Rub and turn it every day for three weeks or a month; then smoke it for about a fortnight.
A hind quarter must be cut into the shape of a ham: rub into it the following mixture: ¼ lb. saltpetre, ¼ lb. bay salt, 1 lb. common salt, and ¼ lb. loaf sugar; rub well, every other day, for a fortnight, then take it out, press it under a weight for one day, then hang it to smoke ten or fifteen days. It will require long soaking, if kept any length of time, before it is dressed. Boil very gently, three hours. It is eaten cut in slices, and these broiled for breakfast or lunch.--_Or_; the ham smoked longer, not boiled, but slices very thinly shaved to eat by way of relish at breakfast.
For a hog of 10 score.--When it is quite cold, and cut up in pieces, have well mixed 2 gallons of common salt, and 1½ lb. of saltpetre; with this, rub well each piece of pork, and as you rub, pack it in a salting tub, and sprinkle salt between each layer. Put a heavy weight on the top of the cover, to prevent the meat's swimming. If kept close and tight in this way, it will keep for a year or two.
Proceed as above, salt in proportion, but leave out the saltpetre if you choose. The hand and _spring_ also, in the same way--and a week sufficient for either. Rub and turn them every day.
_Pig's Head_ in the same way, but it will require two weeks.
Rub the tongue over with common salt; and cut a slit in the root, so that the salt may penetrate. Drain the tongue next day, and rub it over with 2 oz. of bay salt, { 29}2 oz. of saltpetre, and 2 oz. of lump or coarse sugar, all mixed together. This pickle should be poured over the tongue, with a spoon, every day, as there will not be sufficient liquor to cover it. It will be ready to dress in three weeks or a month.
Be sure to take out the _kernels_, and also be sure to fill up the holes with salt, as well as those which the butcher's skewers have made. In frosty weather, take care that the meat be not frozen; also, to warm the salt before the fire, or in a frying pan.
