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To Cure Hams

Cover the bottom of the cask with coarse salt, lay on the hams with the smooth or skin side down, sprinkle over fine salt, then another layer of hams, and so continue until the cask is full.

This ought to be of the larger kind. A cask holding 64 gallons is small enough, and it a very small hole. Next put the tin into a bath of brine and heat until til the steam issues from the hole; then solder up and at the same time remove the can from the bath. In a short time the pressure of the air will induce a slight concavity of the top and bottom of the can. If the process has been successfully performed, this concavity will be permanent; but if, at any future time, the concavity has would be better if it held 120 gallons. Make a ceased, or the ends become slightly convex, brine in the following proportions: 6 gallons it is a sure sign that the meat has become water, 9 pounds salt, 4 pounds brown sugar, putrid. The system of canning has been in 3 ounces saltpetre, 1 ounce saleratus. Scald later years applied to preserving fresh fruits and skim, and when cold pour the brine into and vegetables, and is done on substantially the cask until the hams are completely cov- the same principles, namely, filling the can ered. The hams should remain in this pickle at least three months, and a little longer time would do them no harm. A handful each of mace and cloves scattered in the brine will greatly improve the flavor of the meat. with steam, and hermetically sealing before the steam condenses. (Sce No. 1634.)