Large quantities of pork are lost by failing to observe these rules. If
pickled pork begins to sour, take it out of the brine, rinse well in
clear cold water, place a layer in a barrel, on this place charcoal in
lumps the size of a hen's egg or smaller, add a layer of meat and so
on, until all is in the barrel, cover with a weak brine, let stand twenty-
four hours ; take meat out, rinse off the charcoal, put it into a new
strong brine, remembering always to have plenty of salt in the barrel
(more than the water will dissolve). If the same barrel is used,
cleanse it by placing a small quantity of quicklime in it, slack with
hot water, and add as much salt as the water will dissolve, and
cover tightly to keep the steam in. — D. Buxton.
To Cure Hams. — For every ham, half a pound of' salt, same of
brown sugar, half an ounce of cayenne pepper, half an ounce allspice,
half an ounce saltpeter ; mix and rub well over the hams, laying them
in the barrel they are to be kept in with the skin side down ; let them
remain a week, make a pickle of water and salt strong enough to bear
an egg, add to it half a pound of sugar, pour over the hams till they
are thoroughly covered, let them remain four weeks, take out and hang
up to dry for at least a week before smoking ; smoke with corn cote
or hickory chips, — an old but a good way. — Mrs. S. M. Guy.
