492 FARMING FOR LADIES, [chap. xxit. 



colour and sweetness, on the manner of rub- 

 bing in the saltpetre ; which should be thrust 

 with the fingers amonf]^ the sinews and about 

 the thick part of the haras, and under the 

 shoulders : in short, in and upon any bone 

 or opening which may admit it. 



In performing this operation, the person so 

 employed should be furnished with a strong 

 glove having a piece of rough wood fastened 

 to the palm, for the more effectually rubbing 

 the salt into the grain of the flesh. Many 

 people, indeed, cure it solely vdth pickle, but 

 dry salt, or rather a pounded mixture of salt, 

 saltpetre, and loaf-sugar, rubbed in dry, is 

 much better ; for there is great truth in a 

 remark made by Cobbett — " that to have 

 sweet and fine bacon, the flitches must not lie 

 sopping in brine, which gives it that sort of 

 taste which barrel-pork and sea-junk have : 

 the flavour of dry salt and that in a dissolved 

 state being very different — the one savoury, 

 and the other nauseous." Therefore, change 

 the salt often ; at least about once a week ; 

 first rubbing the flitches dry, and then putting 

 that at bottom which was first at top. 



The time requisite for the salting depends 



