THE EMIGRANT'S HAND-BOOK. 413 



variation, and depends partly upon their density, and part- 

 ly upon their freedom from earthy impurities. A pound 

 of turf will heat about twenty-six pounds of water from 

 32 to 212, and a pound of dense peat about thirty 

 pounds ; by compressing and drying peat, its value as a 

 fuel is greatly increased. 



TO CURE WESTPHALIA HAMS. 



Hams may be cured in order to resemble, in taste, 

 those of Westphalia, by the following process : Cover a 

 young ham of pork with dry salt ; let it be for twenty- 

 four hours, to draw off the blood ; then wipe it perfectly 

 dry, and take one pound of brown sugar, a quarter of a 

 pound of saltpetre, half a pound of bay salt, and three 

 pints of salt ; incorporate these ingredients in an iron pan 

 over the fire, and stir them continuaUy till they acquire 

 a moderate degree of heat. In this pickle the ham must 

 be suffered to remain for three weeks, frequently turning 

 it, when it should be suspended in a chimney for drying 

 by means of smoke from no other but a wood fire. The 

 smoke from oak saw-dust, or shavings, is the best for im- 

 parting a fine flavor. This smoke contains, imperfectly 

 formed, pyroligneous acid, which is the agent that com- 

 municates the flavor to the Westphalia hams. In Dum- 

 freisshire, the pickle for hams is sometimes made with 

 one-half ale, which renders the hams shorter, and adds 

 greatly to the richness of their flavor. 



CUTTING UP MEAT. 



The mode of cutting up meat, differs in various places. 

 As it is an important matter, we annex an article from an 

 English work, which cannot fail of furnishing important 

 hints. 



The mode of cutting up meat is more diversified even 

 than the slaughtering, almost every town having its own. 



