494 FARMING FOR LADIES, [chap. xxiv. 



together, and pour the mixture, boiling hot, 

 upon the ham : turn it twice a day for three 

 weeks, basting it at the same time with the 

 pickle. Finally, rub it over with barley-meal, 

 and either hang it up to dry or smoke it. 



In Spain and Portugal, where the haras are 

 remarkably fine, sugar is very commonly used 

 in the proportion of about one pound to three 

 of salt and two ounces of saltpetre : this is 

 most frequently rubbed in dry, the hams being 

 at the same time exposed to the air; but if 

 pickle be used, the brine is made with the 

 common wine of the country, instead of water. 



In Westphalia, where the hams also bear a 

 high character, the process is much the same ; 

 though juniper-berries are commonly added, 

 and the use of sugar is sometimes omitted. 

 The pickle is also made with strong beer 

 instead of wine. The peculiar flavour of 

 the hams is generally thought to arise from 

 the mode of drying, which is always done by 

 smoking them in the large chimneys of the 

 farm-houses, where oak wood is the only fuel 

 used ; while in this country fir, or any sort 

 of timber, and even charcoal, is not uncom- 

 monly employed. 



