A New System of Domestic Cookery

them with coarse sugar in a pan, from which they must drain. Rub the hams, h e . well with the pickle, and pack them in close, putting as much as the pan will hold, so that the pickle may cover them. T h e pickle is not to be boiled at first. A small ham may lie fourteen days, a large one three weeks; a tongue twelve days; beef in proportion to its size. They will eat well out of the pickle without drying. W h e n to be dried, let each, piece be drained over the pan, and wThen it will drop no longer, take a clean sponge and dry it thoroughly. Six or eight hours will smoke t h e m ; and there should be only a little sawdust " and wet straw burnt to smoke t h e m ; but if put into a baker's chimney, sew them in coarse cloth, and hang them a week.

Excellent Bacon.

W h e n the hog is divided, if a large one, the chine should be cut out. T h e bacon will be preserved from being rusty, if the spareribs are left in. Salt the bacon six days ; then drain it from the first pickle. Mix as much salt as you judge proper with eight ounces of bay salt, four ounces of saltpetre, and one pound of coarse sugar, to each hog, the hams being first cut off. Rub the salts well in, and turn it every day for a month.

Drain, and smoke a few days; or dry without by hanging in the kitchen, not near the fire.

MUTTON. The Haunch.

Keep as long as it can be preserved sweet, by the different modes of keeping. Let it be washed with warm milk and water, or vinegar, if necessary ; but soak off the flavour from keeping.

Put a coarse paste on strong paper, and fold the haunch i n : set it at a great distance from the fire,