CHAP. XXIV.] FARMIXG FOR LADIES. 499 



where oak was burned, but latterly in smoke- 

 houses, which are common throughout most 

 parts of the country, and are kept for the 

 purpose by persons who make a livelihood by 

 hanging the joints up to dry. These are in 

 general mere huts, only a few feet high and 

 closed on all sides, so as only to allow the 

 smoke to ascend by a small hole in the roof. 

 The fire is commonly made of sawdust, spread 

 to the depth of five or six inches over the 

 earthen floor, and, when kindled, smoulders 

 without creating flame ; but little attention is 

 ever paid to the sort of timber from which 

 the sawdust is taken, though it is a matter 

 of extreme importance to the flavour of the 

 meat, and oak is by far the best. 



The loose salt should be wiped from the 

 hams and flitches, and they should be rubbed 

 over with bran, after which they are hung 

 from the joists of the roof, or from timbers 

 fixed across the walls : the flitches are hung 

 with the neck downwards, and the hams sus- 

 pended by the shank. The flitches will usu- 

 ally be ready in a fortnight, without much 

 loss of weight, but hams require much longer : 

 if thoroughly smoked — the flavour of which 



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