A NORFOLK CHINE.
Take the chine of a well-fed hog of ten score weight, deprived of the rind, and what fat may be considered superfluous, and rub it in all parts effectually with
| West India molasses | 1 | lb. |
| Bay salt | 1 | lb. |
| Laurel leaves, shred | 1 | oz. |
| Bay leaves | 1 | oz. |
and let it be rubbed and turned daily for a week. Next boil together the herbs used above, and
| Marjoram | a | handful. |
| Thyme | a | handful. |
| Juniper berries, crushed | 1 | oz. |
| Rock or common salt | 1 | lb. |
| Water | 3 | quarts |
Skim it well, and when cold, pour it to the meat, and mix with the first pickle. Take care that the pickle completely covers the chine. Handle it attentively three weeks, and wipe it dry. It must be well coated with bran first, and pea-flour over that, and smoked with
| Oak lops | 2 | parts |
| Dried fern | 2 | parts |
| Beech or birch chips | 2 | parts |
for a fortnight or more. One half of it will be exceedingly good, if coated with the gelatine composition, and kept three months; the other half may be baked, and eaten cold.
LEICESTERSHIRE SPICED BACON.
Many persons are prejudiced against spiced bacon, generally because they may have been deceived in the quality of that purchased at the shops; too often indeed is the spicing resorted to that it may cover defects which would have been too glaring if merely salted. (See Note, No. 3.) Take a middle of well-fed large pork, and divide it into pieces that will suit your salting tub; rub them well over, both sides, with warmed treacle, and let them lie for a week, being rubbed and turned every day; then take a mixture of