250 MONTHLY JOURNAL OF AGRICULTURE. 



Other remarkable things, bored holes in the bottom of his meat-casks to let the 

 brine run off". Tiiree weeks is sufiicient for the shoulders, and four for the hams 

 to remain in salt. Every piece of meat, on being taken from the salt, should be 

 cleanly washed by dipping a cloth in clean hot water, and washing off the salt 

 brine and dirt. 



On the use of sugar, there is much difference of opinion and practice ; as in 

 France about dressing salad, every company is divided into factions. There is 

 the faction of the three and the faction of the five parts of oil to one of vinegar ; 

 and, according to the strength of these factions at dinner, the dressing is pre- 

 pared by a member of the one or the other : and these factions, it must be ad- 

 mitted, have the public weal about as much at heart as so77ie others that serve 

 to keep States in agitation. Our own persuasion is, after much inquiry and some 

 experience, that sugar is altogether superfluous ; and we have known very ob- 

 servant managers not only omit the use of it, as we believe the majority do, but 

 some contend that it may even be prejudicial. We will here give the solicited 

 suggestions of our friend, Evan Thomas, whose letter has been already quoted : 



" The hams being neatly trimmed, insert a string through the tipper or broad end ; then 

 nib the outside and edges well with fine salt. Two heaped tea-spoonsfuU of a mixtm-e of 

 finely powdered saltpetre and pure red pepper should be spread over each liam, on the iimer 

 or fleshy side, and pressed well in with a broad table or butcher's knife. Let them lie 3 or 

 4 hours, to imbibe the mixture ; then spread on each ham six ounces of coarse brown sugar, 

 aad finally cover them with salt. Pack them closely in boxes or tubs that will j)ermit the 

 drippings to pass off freely. Take care to cover every bare spot with salt. Let them lie 20 

 or 21 days ; if very large, a little more sugar and saltpetre mixture may be added, and they 

 may remain 4 or 5 days longer iu salt. 



General Remarks. — The hogs when killed should be hung up to cool, but on no account 

 be permitted to freeze. When frozen, let them be perfectly thawed before the salt is ap- 

 plied. When hung up in the smoke-house, let no open fire he kindled in moist or rainy 

 weather. I use a small sheet-iron stove, in which a little fire may be put every day — suffi- 

 cient to keep a dry atmosphere, and prevent mould on the meat. In dry, clear weather, a 

 email hickory fire may be made ouce in 5 or 6 days. In fiue, moderate weather, let a free 

 current of air pass through the house. 'When sufficiently cm-ed, before the insects appear, 

 put them in paper bags and hang them up. 



N. B. — I would recommend the salt to be rolled or pounded fine." 



To the above we will now append the observations with which we were fa- 

 vored for the American Farmer, more than twenty-eight years ago, before any 

 other agricultural paper came into existence, by the late Dr. Wilkins, of Balti- 

 more—a man as remarkable for closeness of observation as for the soundness 

 both of his judgment and his bacon— on the use of sugar and saltpetre : 



" It will be perceived that I have I sapid flavor of common salt, while the beauti- 

 not mentioned the article sugar, so much es- | ful red color is highly pleasing to the eye. It 



likewise interferes with the salt, and prevents 

 too large a quantity from being absorbed, and 

 thus preserves the meat irom that hardness 

 which bacon acquires when this article is left 

 out. Hickory ashes I am told answer nearly 

 all the good purposes of saltpetre." . . 



" A small chimney in brick houses, on a 

 corner of the wall, may bo useful to let out 

 the smoke, but 7io holes in the wall to admit 

 a ray of light. Some chips and a few billets 

 of hickory make the best smoke — theso v^nll 

 also keep' the house warm, which is very im- 

 ijortaut ; for if the smoke-house is cold, as will 

 Ijc the case when the smoke is earned by a 



teemed by mauy. Ten years' experience 

 with it, and ten years' experience without it, 

 have fully corrected my judgment on this arti- 

 cle. If any person will try two parcels, one 

 with and the other without sugar, he will find 

 the following result: That his bacon cured 

 witli sugar will be deprived of the fine red 

 color two months longer for that addition ; 

 therefore it is cerUiin that it interferes with 

 the saltpetre, and, if the saltpetre is of any 

 eervice, the sugar prevents that, and I pre- 

 sume it adds nothing to compensate. 



" The fi-esli, mawkish ta.ste of the saltpetre 

 is admirablv adapted to temper the excessive 

 (538)" 



