If^r. THE FARMER'S 



has hung all night, lay it upon a strong table, or 

 bench, upon its back; cut off the head close by the 

 ears, and cut the hinder feet so far below the hough 

 as will not disfigure the hams, and leave plenty of 

 room to hang them by; then take a cleaving knife, 

 and if necessary, a hand mallet, and divide the 

 carcase up the middle of the back bone, laying it 

 in two equal halves: then cut the ham from the 

 side by the second joint of the back bone, which 

 will appear on dividing the carcase; then dress the 

 ham, by paring off the flank or skinny part, so as 

 to shape it with a half round point, by clearing off 

 any top fat that may appear; the curer will next 

 take off the sharp edge along the back-bone with 

 his knife and mallet, and slice off the first rib n«xt 

 the shoulder, where he will perceive a bloody vein, 

 which he must take out, for if it is left in, that part 

 is apt to spoil. The corners must be squared off 

 where the ham was cut out. 



In killing a number of swine, what sides you 

 may have dressed the first day, lay upon some flags 

 or boards, piling them up across each other, and giv- 

 ing each pitch a powdering of saltpetre, and then 

 covering it with salt: proceed in the same man- 

 ner with the hams, by themselves, and do not omit 

 giving them a little saltpetre, as it opens the pores 

 of the flesh to receive the salt, and, besides, gives 

 the ham a pleasent flavor, and makes it more jui- 

 cy. Let them lie in this state about a week, then 

 turn those on the top undermost, giving them a 

 fresh salting: after lying two or three weeks long- 

 er, they may be hung up to dry in some chimney, 

 or smoke house; or, if the curer chooses, he may 

 turn them over again without giving them any 

 more salt, in which state they may lie for a month 



