262 farmers' and mechanics' journal. 



in a short time on cum. are. I thitik, deridedly to be preferred. 

 Beiore the pork be salted up it should be thoroughly cold, a circnm- 

 stauce indispensable to its lasting preservation ; and it is at least 

 the safest course, in our uncertain climate, to lose no time after- 

 wards. To give bacon its most exquisite flavor, both molasses or 

 su^^ar and saltpetre should be used. I usually put a table-spoon- 

 ful or two of molasses on the flesh side of the ham, a little before 

 it is salted, and after the molasses is rubbed over it, a heaping ta- 

 ble-3j>oonful of (ineiy pulverised saltpetre ; the ham supposed to 

 weigh, when cured, from 12 to 15 lbs. I put nearly the same 

 quauiity on the middlings and shoulders, and proportionably on 

 smaller pieces, believing that it essentially contributes not ovA^ to- 

 wards improving the flavor and appearance, but also to ihe pre- 

 servation of bacon, and as a preventative against the worm, hijg, 

 and skipper. In order to ensure perfectly sound bacon, the j'-rk 

 must be salted at least twice. The second salting should take olace 

 about the third day after the first, at which time I add about a third 

 of the quantity of saltpetre applied in the first instance, li, how- 

 ever, the pork should be frozen when salted in the first instance, it 

 should be re-salted as soon as practicable aftrr it (haws, without 

 which there is great danger of iiiury. I use the J.iverpooi ^,>ck 

 salt and prefer it on account of its fineness. A bushel to the thou- 

 sand weiuht of pork is perhaps onite enough. Care should be 

 taken to let the brine drain otf from the pork, whilst in salt, as its 

 contact with it tends to injure its flavor, ff salted in casks, there 

 should be a hole in the bottom after the second salting, that the 

 brine may escape. 1 here are difierent opinions as to the length 

 of time the pork should remain ni salt. I would recommend four 

 weeks. If saltpetre in suflicient quantities be used,ya< pork can 

 scarcely be made too salt. I have known prime excellent bacon 

 to have remained in salt more than three months. — The last ope- 

 ratio!i in the curing of bacon is the smoking of it. This may be 

 eufiiciently well done perhaps with any kind of wood, but strong 

 solid green wood, as hickory or oak is the best. Contrary to old 

 opinions, the operation is carried on in the closest smoke-house ; a 

 considerable degree of heat, too, is not only perhaps not iMJurious, 

 but promotes and facilitates, I believe, the operation. The old idea 

 of the fire-tainled meat is erroneous. The effisct, so called, is oc- 

 casioned by the pork not being thoroughly cured — In hanging it 

 up, it is most advantageous to put the joints highest, for, as they are 

 most assailable by the skipper-fly, they are least liable thereby to 

 have eggs deposited on them. There is an opinion which has long 

 universally prevailed, and which I think the experience of the last 

 winter has belied. It is, that if pork be once thoroughly cold be- 

 fore salting, it may with proper care be saved. This, in ordinary 

 winters, is true. But in such a winter as the last, when the ther- 

 mometei- ran, in 24 hours, from between 30 and 40 to 60 and 70, 

 and remaiiod so for U^.wv or (ive days, I do not think that fat and 

 large pork can be saved by any reasoMn!>ie attei.tion to it." 



[Virginia Phanix Plough- Bmj. 



