"Are you going to do the hams in the same way?"
"No; they're to go in that pickle over the fire."
"In this kettle? what is in it?" said Ellen.
"You must ask Miss Fortune about that; sugar, and salt, and saltpetre, and molasses, and I don't know what all."
"And will this make the hams so different from the rest of the pork?"
"No; they've got to be smoked after they have laid in that for a while."
"Smoked!" said Ellen; "how?"
"Why, han't you been in the smoke-house? The hams has to be taken out of the pickle and hung up there! and then we make a little fire of oak chips, and keep it burning night and day."
"And how long must they stay in the smoke?"
"Oh, three or four weeks or so."