CHAP. XXIV.] FAKMIXG FOR LADIES. 493 



upon various circumstances : the size of the 

 flitch ; the manner of curing ; the state of the 

 weather ; and that of the place in which the 

 process is carried on. It will be sooner done 

 in moist air and in a damp cellar than when 

 both are dry ; but will not be so good, as 

 damp air will taint meat even sooner than 

 sunshine. The flitches of a hog of 20 stone 

 will, however, take from a month to six weeks ; 

 too much is better than too little ; and if the 

 animal has been well fattened, a cjood saltino; 

 will do no injury. 



There are so many various modes of j;icA- 

 ling and curing hams and bacon, that we must 

 in a great measure refer to the receipts of 

 Mrs. Rundell, in her well-known and highly 

 approved ' Domestic Cookery ;' merely add- 

 ing a few of those which come within our 

 knowledge : of which the following is recom- 

 mended by Patterson, as being sufficient for 

 a ham of twenty pounds weight. "Take 

 three ounces of saltpetre, and rub it over 

 the ham ; letting it lie till the next day. 

 Then take half a pound of bay-salt, the same 

 quantity of common salt, a pint of beer- vine- 

 gar, and a pint of old ale ; boil all these 



