15
lbs.
per lb.
17
1
⁄
2
c
50
lbs.
per lb.
15c
25
lbs.
per lb.
16c
100
lbs.
per lb.
14c
Barrels, in bulk
per lb. 12
1
⁄
2
c
DIRECTIONS:
To 5 gallons of water, add 1 lb. of Victor Pure Food Brine, 8 lbs. of Salt and 2 lbs. of Granulated Sugar. The result will please you.
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
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Smoking Hams
After the hams are well cured, take them out, wash and scrub them well with hot water, then hang them up and let them dry well before they are put into the smoke house. Be very careful that your fire does not get too hot, as hams are to be smoked slow, and with a rather cold smoke.