Preparation: Salt is heated in a pan and mixed well with saltpetre, then the ham is rubbed with it for 45 minutes. After this, put the ham into a barrel, well weighted. Pour the salt water, which it produces, over it often and turn the ham over several times. It may remain in the brine 5 to 6 weeks.
CHAPTER 6.
POULTRY AND GAME BIRDS.
POULTRY.
Cooked and Roasted Poultry.
Complete directions for utilizing Poultry Remnants.
THE CHICKEN.
The young chicken has a slender body and a delicate color. All young poultry has long legs, soft skin, feathers with oily quill that can be pulled out easily, small red comb, long claws and an elastic breast bone.
Old hens have a small, pale comb. If you wish to keep poultry, hang it up for a few days with the plumage, then pick it and dress it, stuff it with white paper, hang it up or wrap it in a clean cloth and put it on ice.
Poultry must not be cooked directly after slaughtering, because it will not get tender. According to the season it will keep 1–3 days.
A young chicken is roasted or fried. It is best when 8 to 16 weeks old. Old hens are good for cooking.