520 SWINE IN AxMERICA 



the second salting and used together with the old salt 

 that has not been absorbed. If sugar and saltpeter arc 

 used, first apply about a teaspoon ful of pulverized salt- 

 peter on the flesh side of the hams and shoulders, and 

 then, taking a little sugar in the hand, apply it lightly to 

 the flesh surface of all the pieces. A tablespoonful is 

 enough for any one piece. 



"If the meat at the time of salting is moist and yield- 

 ing to the touch, rubbing the skin side with the gloved 

 hand, or the 'sow's ear,' as is sometimes insisted on, is 

 unnecessary ; the meat will take salt readily enough with- 

 out this extra labor. But if the meat is rigid, and the 

 weather very cold, or if the pieces are large and thick, 

 rubbing the skin side to make it yielding and moist causes 

 the salt to penetrate to the center of the meat and bone. 

 On the flesh side it is only necessary to sprinkle the salt 

 over all the surface. Care must be taken to get some salt 

 into every depression and into the hock end of all joints. 

 An experienced meat Salter goes over the pieces with 

 great expedition. Taking a handful of the salt, he ap- 

 plies it dexterously by a gliding motion of the hand to all 

 the surface, and does not forget the hock end of the 

 bones where the feet have been cut off. Only dry salt 

 is used in this method of curing. The meat is never put 

 into brine or 'pickle,' nor is any water added to the salt 

 to render it more moist. 



FOR BEST DISTRIBUTION OP THE SALT 



"A platform or bench of planks is laid down, on which 

 the meat is packed as it is salted. The packer lays down 

 first a course of middlings and then sprinkles a little 



