[ 665 ) 



r,i47' For curing mutton hams the following recipe has 

 been found very reliable : 



Water ... ... ... i gallon. 



Black horse-salt... ... ... 3 Ibs. 



Saltpetre ... ... ... % \b. 



Gur ... ... ... \y 2 Ibs. 



Mixed spices ... ... i ounce. 



Juniper berries ... ... i 



Pearl ash ... ... ... . X 



The hams should remain in this pickle for 3 weeks, being 



slightly agitated daily, after which they can be smoked. 



CHAPTER CX. 



CURING SHEEP AND OTHER SKINS. 



TF the skin is dry, soak it in water until it is quite soft. 

 Scrape off any fat that is present, placing the skin on a 

 scraping board and using a scraping knife with two handles 

 for the purpose. Then wash the skin well in warm soap 

 water ; wring out but do not rinse. Then leave the skin 

 for 2 days in the following mixture. To 5 gallons of soft 

 water add 3^ Ibs. of common salt and stir the mixture well 

 until the salt dissolves completely. Then add ij Ibs. of 

 commercial sulphuric acid and stir again. This mixture will 

 smart the hand but do no harm. Put the skin in this mixture, 

 then rinse it in cold water, wring out as dry as possible, and 

 then hang it in shade to dry. During drying the skin should 

 be rubbed between the knuckles as when washing clothes, 

 pulled, stretched in every way and scraped. Any hard parts 

 may be reduced with pumice stone, though scraping with 

 a knife also answers. As a finish, dust a little whitening 

 FFFF 



