dainties; but we think we may as well follow up the history of our
pigs, from the sty to the kitchen. I always found that the recipes
usually given for salting pork contained too much saltpetre, which not
only renders the meat hard, but causes it to be very indigestible. The
following is the manner in which they were cured by ourselves:

For each ham of twelve pounds weight:
Two pounds of common salt.
Two ounces of saltpetre.
¼ pound of bay salt.
¼ pound of coarse sugar.

The hams to be well rubbed with this mixture, which must be in the
finest powder. It is always the best plan to get your butcher to rub
the meat, as a female hand is hardly heavy enough to do it
effectually; they are then placed in a deep pan, and a wine-glass of
vinegar is added. They should be turned each day; and for the first
three or four should be well rubbed with brine. After that time it
will be sufficient, with a wooden or iron spoon, to well ladle it over
the meat. They should remain three weeks in the pickle. When removed
from it, they must be well wiped, put in brown-paper bags, and then
smoked the _wood_ smoke for three weeks.

We once had nearly a whole pig spoiled by its being taken to a
baker's, where it was _dried_, but not smoked. When it came back it
resembled very strong tallow.

In villages it is usual to send bacon and hams to be dried in the
chimneys of farm-houses where wood is burnt, in the old-fashioned
manner, on dogs; but if resident in or near a small town, there is