MODERN FAHRIEil. 475 



the legs and hands, and the necks, loins, and all the 

 lean bones cut out, which will amount to nearly 

 two-thirds of the whole hog, the remaining part, 

 which is the fat or prime pork, is to be cut into 

 pieces of the size proportioned to the circumference 

 of the salting-tub, and every piece rubbed on each 

 side and on every part with common salt, having 

 some beaten saltpetre sprinkled on each. The bot- 

 tom of the tub should also be covered with salt, and 

 when the pork is sufficiently powdered, the pieces 

 laid in, with the rind upwards, and every one press- 

 ed down with all the strength that can be used, and 

 wedged in so close as to leave no apparent chasms. 

 Over this layer is to be spread a covering of salt, 

 with a very slight sprinkling of saltpetre, as too 

 much makes it hard. In about a month or five 

 weeks, the brine will begin to rise, and, in a short 

 time afterwards, cover the whole surface of the tub ; 

 but if, from a defect in the salt, it should fail to dis- 

 solve into brine within that period, it will be neces- 

 sary to make a quantity of brine, and pour over the 

 pork ; for unless the whole be covered with brine, it 

 will not keep well. In adding the brine, care should 

 be taken not to disturb the pieces of pork, as that 

 often does much mischief to the meat. 



But in the county of Westmoreland, where the 

 curing of hams has iDcen long practised with much 

 success, the usual method is for them to be at first 

 rubbed very hard, generally with bay-salt ; by some 

 they are covered close up ; by others they are left 

 on a stone bench, to allow the brine to run off. 

 At the end of five days they are again rubbed as 

 hard as they were at first, with salt of the same sort, 

 mixed with rather more than an ounce of saltpetre 

 to a ham. Having lain about a week, eitlier on a 

 stone bench, or in hogsheads amongst the brine, 

 they are hung up by some in the chimney amidst 

 the smoke, whether of peats or coals : by others, in 

 places where smoke never reaches them. If not 



