Keep liver puddings in flat stone jars.
Never use newspaper to cover or wrap up any thing eatable. The black always rubs off, and the copperas in the printing ink is very poisonous.
HAM, etc.
BRINE FOR PICKLING MEAT.—
To every four gallons of water allow four pounds of fine salt, two ounces of saltpetre, three pounds of brown sugar, and two quarts of West India molasses. Boil the whole together, stirring it well, and skimming it after stirring. When clear, let it cool. The meat being clean and dry, rub it all over with ground red pepper. Then put as much meat into the pickling-tub as can be very well covered by the brine, which must be poured on cold. Let it remain six weeks in the pickle, (carefully taking off the scum,) and turning each piece every day. Afterwards, hang it till it is dry outside, and then smoke it well for a fortnight, hanging it high above the fire with the large end downward. The fire in the smoke-house should be steadily kept up all the time. Hickory or oak is the best wood for this purpose. On no account use pine, cedar, spruce, or hemlock. They will communicate to the meat a strong taste of turpentine, and render it uneatable. A fire made of corn-cobs is excellent for smoking meat, and they should be saved for that purpose. When the meat is smoked, rub it all over with ground pepper to prevent insects, and sew up all the pieces in new cotton cloths, coarse and thick, and then white-wash them. We have seen ham-covers, painted with flowers and gilded. Since California, gilding pervades the land.
This pickle will be found excellent for hams, bacon, tongues, or beef. Meat for pickling must be very fresh, and of excellent quality. Before sewing it up in covers see that it is free from insects. If to go to sea, pack in boxes of powdered charcoal for a long voyage. For a short one, barrels of wood-ashes will do.
TO CURE HAMS.—
To make good hams the pork must be of the best quality. No animal tastes so much of its food as the pig. In America, we consider a pig "killed off the slop" as unfit to eat; and so he is. All our pigs are kept up in a pen, and fattened with Indian corn, or corn meal, for several weeks previous to killing. A hundred pounds of corn meal, (mixed with water to about the consistency of very thick mush,) is said to be equal in fattening pigs to two hundred pounds of dry-shelled corn. They should be kept up, and well fed for eight weeks; and occasionally, in the country, where such fruits are superabundant, the pigs should have a regale of melons, peaches, &c. This we have seen, and the pork was, of course, very fine. The hams or hind-quarters are considered the most valuable part of the animal. They are cured in various modes. But the Newbold receipt has hitherto been the most popular. Mr. Newbold was a Pennsylvania farmer. The following directions, we believe, are authentic.