| Bay salt, beaten fine | 3 | lb. |
| Saltpetre, beaten fine | ¼ | lb. |
| Allspice, ground | 2 | oz. |
| Black pepper | 1 | oz. |
and rub the meat well with this on the fleshy side only, for a week, after which turn the pieces every other day for a fortnight longer. You may then dry it with cloths, and suspend the meat in a current of air, being turned end for end every third day; and when ready, lay on a nice coat of bran or pollard, and smoke with oak and beech for a fortnight, and finish it by adding peat to your smoking fuel for a week longer. This will be superior bacon.
SMOKED PORKER’S HEAD.
Take the head of a dairy-fed porker, seven score weight, lay it open, take out the tongue, gullet, eyes, &c., and wash it five minutes in salt and water. Rub it well all over with coarse sugar and sliced onions, and let it remain in a deep dish forty-eight hours, the tongue may be cured as a neat’s tongue. Make a pickle by boiling
| Bay leaves, powdered | ½ | oz. |
| Saltpetre | ¾ | oz. |
| Bay salt or rock salt | 1 | lb. |
| Allspice, ground | 2 | oz. |
| Water | 1 | quart |
Skim it well, and when cold, pour it over the head in a deep straight-sided earthen vessel; so let it lie three weeks, being turned and basted with the pickle every other day. Take it up now, wipe it dry, place the tongue in, and stuff all the cavities with a stuffing of onions fried in olive oil or sweet lard, and dried sage powdered; bind the cheeks close together with tape, and smoke it three weeks with beech chips two parts, fern two parts, peat one part, oak sawdust one part. It must be kept in same packing as hams, tongues, &c., and in two months it will be excellent, baked and taken cold.
BATH CHAPS, OR CHEEKS.
Chose your cheeks from pigs not more than eight score weight. Split open, carefully take out all the offal, and for every stone of fourteen pounds of meat, allow
| Saltpetre | 1 | oz. |
| Coarse sugar | 1 | lb. |
| Bay salt or rock | 1 | lb. |
| Pepper | 1 | oz. |
Rub the cheeks thoroughly and daily for a week; then turn them in the pickle for a fortnight more, when you may take them up, dry and wipe, and coat them nicely with warmed coarse oatmeal, and hang them to dry for a week. Smoke them a month, or only dry them in your chimney by a gentle heat. Oak and grass turfs must be the fuel made use of.