30 / 176
The
StilLRoom
Pickle
for
Bacon,
—
Weigh
each
flitch,
and
allow
for
every
stone
(a
stone
of
meat
weighs
eight
pounds)
one
pound
of
salt,
two
ounces
of
bay-salt,
two
ounces
of
saltpetre,
and
three
ounces
of
coarse
brown
sugar.
Sprinkle
the
flitches
with
salt,
and
drain
them
for
twenty-four
hours.
Mix
the
salt,
bay-salt,
saltpetre,
and
sugar
thoroughly
together,
and
rub
all
well
into
the
flitches,
rubbing
the
ends
as
well
as
the
sides.
Do
this
every
day
for
a
month.
Then
hang
up
the
flitches
to
dry,
sewing
a
bag
of
coarse
muslin
over
each.
[Do
not
use
paper,
as
it
breaks
in
damp
weather.
Muslin
is
a
far
better
protector
from
the
flies,
which
are
always
more
partial
to
salt
meat
than
to
any
other.]
The
flitch,
from
the
Old
English
word,
is
one
side
of
the
pig.
To
cure
Pig^s
Cheeks.
—
Do
not
use
any
saltpetre,
but
clear
the
two
cheeks
well,
take
out
the
bones,
rub
well
with
common
salt,
let
the
cheeks
drain,
and
next
day
rub
them
again
with
salt,
using
a
fresh
supply.
Then
mix
four
ounces
of
salt
with
five
ounces
of
coarse
browm
sugar,
cover
the
cheeks
with
this
mixture,
and
turn
them
every
day.
They
will
be
sufficiently
cured
in
twelve
days.
If
saltpetre
is
used
the
cheeks
will
be
hard.
To
boil
a
Ham.
—
The
great
point
in
boiling
a
ham
is
to
boil
it
as
slowly
as
possible.
If
a
ham
is
small
and
rather
fresh,
it
will
need
soaking
in
cold
water
for
only
eighteen
hours
before
it is
boiled
;
but
as
a
rule
a
ham
should
be
soaked
for
forty-eight
hours, the
water
being
changed
three
or
even
four
28