CHAP. XXIV.] FARMING FOR LADIES. 497 



divided into equal portions, and rubbed on the 

 flesh sides of each of the hams, shoulders, 

 and flitches, first laying them into the pickling- 

 tub. Then add a good thickness of coarse salt 

 all over the meat ; let it lie three or four days, 

 and then change the flitches from the top to 

 the bottom ; add a little more salt, repeated 

 two or three times, and let it remain in pickle 

 about three or four weeks ; after which it may 

 be hung up in a dry cool place where there 

 is a thorough draft of air, and in about six 

 weeks the bacon will be fit for use : but the 

 hams will be better if kept for two or three 

 months longer." In neither of these modes is 

 sugar mentioned ; but were molasses used in 

 the pickling, it would no doubt improve the 

 flavour. 



The celebrated Hambro' pickle — which 

 we got from a hon vivant of the first order — 

 is equally applicable to beef, pork, tongues, 

 &c., and is as follows : — " To each gallon of 

 water put one pound and a half of common 

 salt, a quarter of a pound of coarse brown 

 sugar, and one ounce of saltpetre ; boiled, and 

 to be carefully scummed. After standing in 

 a proper vessel until quite cold, the meat may 



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