THE GENESEE FARMER. 



16 



ENGLISH BACON. 



A coEEESPONDENT Esks for information in regard 



the method of curing bacon in England. We 

 hould be glad if some of our English friends would 

 ;ive us an article on this subject — especially as to 

 be best method suited to this climate. 



One method with which we are most familiar is 

 js follows : The bogs are scalded and dressed as 

 n this country, bu't are not allowed to freeze. 

 IVhen cool and firm, say in 24 to 86 hours, they 

 .re cut up. First, the head is taken off close to 

 he ears; the body is then split down the middle 

 nd laid on a table. The ham is then cut from the 

 ide by the second joint of the back bone. The 

 pare-rib is then taken out. Sometimes the should- 

 rs are taken off at the first joint next the shoulder; 



1 other cases they are cured with the sides with- 

 ut being taken off. The hams are rounded off, 

 ud all loose fat and flesh meat cut away. 



The sides are termed "flitches." They are well 

 abbed with salt, and placed, on a stone bench from 

 hence the brine can drain away. As soon as the 

 lit is all melted, say in three or four days, they 

 *e again rubbed with salt, to which a small quan- 

 ty of salt-petre has been added. They are kept 

 Dvered with salt for from three to four weeks, 

 ^cording to the size of the hog and the tempera- 

 ire of the weather. If it is very cold, and the 

 ogs are large, they are sometimes kept in salt for 

 ve weeks. The hams are treated in the same way, 

 ccept that they are sometimes allowed to remain 

 week longer in salt, and are rubbed with a larger 

 lantity of salt-petre than the flitches. A pound 

 ■ salt-petre to a hog weighing 400 lbs. is the usual 

 lantity — the greater portion being used on the 

 ims and shoulders. Care, of course, should be 

 ied to have every hole in the knuckles or around 

 le bouQs well filled with salt, and an extra quantity 

 " salt-petre. 



When the flitches have been in salt the proper 

 me, they are taken out, rubbed dry and hung up 

 ver the kitchen to dry. When quite dry and flrm, 

 ly in a month or six weeks, they are taken down 

 nd stowed away in malt or some other dry sub- 

 :;ance. The hams are treated in the same way, 

 scept that they require more time to dry. The 

 )om should not be too warm. The cheeks are 

 ired in the same way. 



In many parts of England, as in this country, the 

 aeon is smoked. In this we have had no experience. 



In Hampshire, the hair, instead of being removed 

 y scalding and scraping, is singed off by burning 

 ith straw, and to this it is thought the superiority 

 F " Hampshire bacon " is mainly due. 



WESTPHALIAN HAMS. 



The justly celebrated Westphalian hams are cured 

 in a pickle prepared as follows : 



Boil together over a gentle fire six pounds of 

 good common salt, two pounds of powdered loaf 

 sugar, three ounces of saltpetre, and three gallons 

 of spring water. Skim it while boiling, and whem 

 quite cold, pour it over the hams, every part of 

 which must be covered with the brine. Hams in- 

 tended for smoking, will be sufiiciently salted in 

 this brine in two weeks; though if very large, 

 more time may be allowed. This pickle may be 

 used repeatedly, if boiled, and fresh ingredients 

 added. Hams, before they are put in the pickle, 

 should be soaked in water, all the blood pressed 

 out, and wiped dry. Much of the excellence of the 

 ham is depending on the smoking. This should be 

 done in such a manner that the ham shall be cool 

 and perfectly dry throughout the whole operation. 

 If too near the fire, they will be heated, and their 

 flavor injured ; if the building be too close, the 

 hams will be wet, and taste as if dipped in pyro- 

 ligneous acid. At Hamburg, where large quanti- 

 ties are prepared, the hams are smoked in the 

 upper story of high buildings, while the fires, which 

 are made of oak or maple chips, are made in the 

 cellars. In passing through such a length of pipe 

 to the chambers, the smoke becomes cool and dry ; 

 and the flavor of the hams is excellent. Hams in- 

 tended for summer use, may be kept in any way 

 where they will be dry and cool, and secure from 

 the fly or bug. Washing with Hme or putting in 

 bags of coarse cloth, one ham in each, is practiced 

 by many. Some keep their hams through the sea- 

 son in the smoke house, making a smoke under them 

 once or twice a week. 



Influence of AGBicuLTUEAii Papers. — ^The Rev. 

 Mr, CH0in.ES in an address delivered some years 

 since, before the American Institute, said : 



" He once undertook to tell, in passing througk 

 a town, what farmers took agricultural papers, 

 from the appearance of their farms, and missed but 

 once in thirteen times. 



" I was lately in the company of a son of a bank 

 president — a young man accomplished in his way 

 — who inquired what neat cattle meant, and how 

 many years it took wheat to come to maturity. I 

 earnestly believe that agricultural papers, gener- 

 ally circulated in our cities, would be productive 

 of the greatest benefit." 



Beans and Indian Coen foe Miloh Cows. — R. 

 H. Bbown, of Greece, informs us that he fed his 

 cows, early this spring, with three pints each per 

 day of Indian corn and white beans, ground to- 

 gether in equal parts. He never had his cows do 

 so well on any other food ; they gave a large quan- 

 tity of milk, and the calves were the finest he ever 

 raised. This food gave the cows a good start, and 

 they continued in good condition during the sum- 

 mer, and afforded an unusual quantity of milk. 

 He says he shall sell no more beans, but feed them 

 to his cows. 



