RECEIPT BOOK. 167 



or two withoiU catching any harm, until he has 

 convenience for drying them. Henderson prac- 

 tised for many years the custom of carting his 

 flitches and hams through the country to farm hous- 

 es, and used to hang them in their chimnies, and 

 other parts of the house to dry, some seasons, to 

 the amount of five hundred carcases: this plan qe 

 soon found was attended with a number of incon- 

 venieces, and therefore he invented a smoke house. 

 Henderson's smoaking house is about twelve 

 feet square, and the wall, about seven feet high: 

 one of these huts require six joists across, one close 

 to each wall, the other four laid asunder, at prop- 

 er distances. To receive five rows of flitches, 

 they must be laid in the top of the wall; a piece 

 of wood strong enough to bear the weight of one 

 flitch of bacon, must be fixed acrost the belly end 

 of the flitch, by two strings, as the neck end must 

 hang downwards; the piece of wood must be lon- 

 ger than the flitch is wide, so that each end may 

 rest upon a beam; they may be put so near to 

 each other as not to touch; the width of it will 

 hold twenty-four flitches in a row, and there will 

 be five rows, which will coniain one hundred and 

 twenty flitches; as many hams may be hung at 

 the same time above the flitches contrived in the 

 best manner we can. The lower end of the flitch- 

 es will be within two and a half or three feet of 

 the floor, which must be covered five or six inches 

 thick with saw-dust, and must be kindled at two 

 different sides; it will burn, but not cause any flame 

 to injure the bacon. The door must bo kept close, 

 and the hut must have a small hole in the roof, so 

 that part of the smoke may ascend. That lot of 

 bacon and hams will he ready to oack up in n 



