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Preservation of Hams

Most grocers, dealers in hams, and others, who are particular in their meat, usually take the precaution to case each one, after it is smoked, in canvas, for the purpose of defending it from the attacks of a little insect, the dermestes lardarius, which, by laying its eggs in it, soon fills it with its larvæ, or maggots. This troublesome and expensive process may be altogether superseded by the use of pyroligneous acid. With a painter's brush, dipped in the liquid, one man, in the course of a day, may effectually secure two hundred hams from all danger. Care should be taken to insinuate the liquid into all the cracks, &c., of the under surface. This method is especially adaptusual, and will be found excellent. This re-ed to the preservation of hams in hot climates. ceipt has been tried with complete satisfaction. 1608. Brine or Pickle for Pork, &c.

Brown sugar, bay salt, common salt, of each 2 pounds; saltpetre, 1/2 pound; water, 1 gallon.

Boil gently and remove the scum. Another meat pickle is made with 12 pounds salt, 2 pounds sugar or molasses, 1/2 pound nitre, and sufficient water to dissolve it. To cure hams, mix 5 ounces nitre with 8 ounces coarse sugar; rub it on the ham, and in 24 hours rub in 2 with a brush to the paper, in quires, in the 1614. Το Make Carbolic Acid Paper for Preserving Meats. Carbolic acid paper, which is now much used for packing fresh meats, for the purpose of preserving them against spoiling, is made by melting 5 parts stearine at a gentle heat, and then stirring in thoroughly 2 parts carbolic acid; after which 5 parts melted paraffine are to be added. The whole is to be well stirred together until it cools; after which it is melted and applied pounds salt, and in two weeks 2 pounds more. same way as in preparing the waxed paper so The above is for a ham of 20 pounds; it much used in Europe for wrapping various should lie in the salt a month or 5 weeks. articles. (Sce Nos. 1936 and 1938.)