The image contains the following text:
Mutton and Pork Hams, fyc.
piece well; put a layer of common salt in the bottom
of the vessel, cover every piece with common salt, lay
them one on another as close as you can, filling the hol-
low places on the sides with salt. As the salt melts on
the top, strew on more; lay a coarse cloth over the vessel,
a board over that, and a weight on the board to keep
it down. Keep it close covered ; it will keep the whole
year. Put a pound of saltpetre and two pounds of bay
salt to a hog.
A Pickle for Pork which is to be eaten soon. Take two
gallons of pump water, one pound of bay salt, one
pound of coarse sugar, six ounces of saltpetre ; boil all
together, and skim it when cold. Cut the pork in what
pieces you please, lay it down close, and pour the liquor
over it. Lay a weight on it to keep it down, and cover
it close from the air, and it will be fit to use in a week.
If you find the pickle begins to spoil, boil and skim it;
when cold, pour it on the pork.
Mutton Hams. Take a hind quarter of mutton, cut it
like a ham ; take an ounce of saltpetre, a pound of coarse
sugar, a pound of common salt; mix them, and rub the
ham, lay it in a hollow tray with the skin downwards,
baste it every day for a fortnight, then roll it in saw-
dust, and hang it in the wood-smoke a fortnight; boil it,
and hang it in a dry place, and cut it out in rashers. It
does not eat well boiled, but eats finely broiled.
Pork Hams. Take a fat hind-quarter of pork, and cut
i off a fine ham. Take two ounces of saltpetre, a pound
of coarse sugar, a pound of common salt, and two ounces
of salprunella ; mix all together, and rub it well. Let it
lie a month in this pickle, turning and basting it every
day ; then hang it in wood-smoke as you do beef, in a
dry place, so as no heat comes to it; and if you keep
them long, hang them a month or two in a damp place,
so as they will be mouldy, and it will make them cut
fine and short. Never lay them in water till yoi) boil
them, and then boil them in a copper, if you have one,
or the biggest pot you have. Put them in the cold wa-
