Best pickling vinegar1pint
Water1pint

and when cold turn it to the meat, and baste with it a fortnight longer. You may now take them up and dry them well. They must hang in a current of fresh air for a week or more, and then be smoked a month with oak lops, fern, and grass turfs.

WESTPHALIA HAMS ECLIPSED.

Take a fine thick leg of pork, of about sixteen pounds weight, and mix

Saltpetre, finely beaten1½oz.
Coarse sugar10oz.
Rock or common salt4oz.
Bay salt, beaten fine5oz.

with which rub the meat in all parts once a day, and turning it for four days. Bring a pint of pickling vinegar to the boiling point, with one ounce of sliced shalot in it, and when cold add it to the meat, which must be turned daily for a month; then take it out of pickle, hang it to drip twenty-four hours, turn the ham end for end twice a week at least, smoke it a month with oak lops, fern, beech chips, and turfs.

EXCELLENT HAMS OF HIGH FLAVOUR.

Hang a leg of well-fed pork, weighing about eighteen pounds, as long as the weather will permit; take

Coarse sugar1lb.
Sal prunelle2oz.
Juniper berries, bruised2oz.
Black pepper, bruised1oz.
Bay salt, bruised2lb.

Rub this mixture well into all parts of the meat, and let it lie, being rubbed and turned twice in three days and nights; then add rock salt, or if you cannot get it, then common salt two pounds, and let it lie a month, turning it every other day. Then wipe it dry, and put a nice clear covering of bran or pollard all over the joint, and smoke it a month, turning it now and then in the chimney while the juices are settling. The fuel must be oak lops, sawdust, and beech chips. If you have no store chest with malt, corn, &c., you must have your resource in a paper bag, as is often the case. Do not let your meats hang near a kitchen fire from the ceiling; they will inevitably be rancid if you do, and to avoid the flies in summer time, brush your meats over once a fortnight with three drops of creosote in a pint of water.