Rub two tablespoonfuls of salt into a shoulder of mutton and let it stand for one day; then put it into a pickle for five or six days.
To Cure Hams.
8 hams of good size.
8 quarts of fine salt.
4 quarts of brown sugar.
4 ounces of saltpetre.
1 ounce of washing soda.
1/2 ounce of ground mace.
1/2 ounce of ground clove.
Mix all the ingredients together and rub thoroughly into the hams. Pack the meat in a cask or tub having the skin side down. After three weeks change the top layer to the bottom. Let the hams lie in pickle for six or seven weeks; then wash them, and wipe them dry, and finally hang them up to smoke. It will take from one to two weeks to smoke them. They are often smoked three months.