BACON, to Cure in the Wiltshire way.
Ingredients.—1½ lb. of coarse sugar, ½ lb. of bay salt, 6 oz. of saltpetre, 1 lb. of common salt. Mode.—Sprinkle each flitch with salt, and let the blood drain off for 24 hours; then pound and mix the above ingredients well together and rub it well into the meat, which should be turned every day for a month; then hang it to dry, and afterwards smoke it for 10 days. Time.—To remain in the pickle from three to four weeks, to be smoked 10 days, or rather longer.