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carried on successfully on European principles by Raja Rampal 

 Sinha of Oudh. 



1.145. Ham-curing. If the carcase is cut up into sides 

 or smaller pieces and cured it is called ham. Ham-curing is 

 easier than bacon-curing, though the principle is the same. 

 After the sides have been chilled they are cutup in large 

 pieces which are flung into the pickling used in the 

 preparation of bacon. They are allowed to remain there 

 until the next morning when they are taken out and pressed 

 so that the blood may be entirely squeezed out from the 

 views. They are then laid alternately between layers of 

 salt. Pumping may be done at a low pressure with an 

 antiseptic pickle. The same mixture of antiseptic and salt- 

 petre is spinkled over the cut surface and the whole is covered 

 with salt. After 3 days the hams are pressed again so as 

 to squeeze out any blood remaining in the sinews. They are 

 then laid down and covered with fine salt and left in this 

 position for 15 days if pieces weigh about 15 Ibs. They 

 require a day for every pound weight to cure, but left for a 

 week at least even if the weight is less than 7 Ibs. Then 

 the pieces are dried and stored. 



1.146. Here is another recipe for curing ham or sides of 

 bacon : Pour 4 gallons of boiling water to \ a bushel of salt 

 and -J- Ib. of saltpetre. Stir till the mixture dissolves. When 

 cold add i Ib. of treacle. Put the sides in this brine and keep 

 it under with heavy stones. Turn it every 2 days and let it 

 remain in pickle for. 10 days or a fortnight according to 

 thickness. Large hams require i month to five weeks 

 curing. Then simply rub each piece well* with dry salt. 

 Place piece upon piece on charcoal. Leave them in this way 

 in 6 weeks. Then rub a little more salt and hang up. P'or 

 hams use treacle or sugar and some saltpetre with the salt 

 and rub well, for bacon salt alone does. Drip occasionally 

 with their own brine. After 6 or 8 weeks take up to dry and 

 when dry put up in bags to keep out vermins. 



