SWINB. 409 



The season of the year, in which meats may be cured on the farm with 

 the best success, is from December 15th to February 15th, the interval 

 between these dates affording two indispensable conditions, viz: cool 

 weather and immunity from insects and pests. 



Pork is cut to suit the demands of the different markets in which it is 

 sold, and the various uses for which it is intended, but the aim should, 

 in all cases, be to have it in such form as to pack snugly, and we re- 

 peat, never pack down until thoroughly cooled throughout. 



Where it is intended to use brine, the meat may be packed in layers; 

 salt, at the rate of eight pounds to each hundred pounds of pork, is to be 

 sprinkled evenly over. and around each layer, until the cask is full; then 

 clean rain or other pure water, is poured in, until all the interstices are 

 filled and the meat thoroughly covered. None of the meat should, at 

 any time, be allowed to remain above the brine, and in open casks, or 

 tubs, some attention will be necessary to keep weights so arranged as to 

 hold it under. 



Many persons prefer to prepare the brine by addingto the salt some 

 sugar, or molasses, and saltpeter, dissolving these in the water, and 

 pouring the pickle over the packed meat. A very good recipe is as fol- 

 lows: for one hundred pounds of pork take four ounces saltpeter, three 

 pints common molasses, or two pounds brown sugar, and seven pounds 

 clean salt; when thoroughly dissolved, pour over the meat, which it 

 will cover if properly packed. Many boil the pickle before using it, as 

 the impurities from the salt, sugar, etc., will rise, and can be skimmed 

 off; when this is done, the brine should be thoroughly cool, before add- 

 ing it to the meat. 



Hams and shoulders, to keep well afterwards should be in pickle from 

 one to two months; the length of time depending on their thickness. 

 For curing them without brine, a favorite recipe is: twelve pounds fine 

 salt, two quarts molasses, one-half pound powdered saltpeter; when 

 these are well mixed, they will have about the consistency and appear- 

 ance of damp brown sugar, and will be sufficient for one hundred and 

 fifty pounds of meat. Rub hams and shoulders thoroughly with the 

 mixture, and lay singly on a platform in a cool, dry place. At the end 

 of the first, and of the second week, rub them again as at first, and then 

 expose to continuous smoke for ten days. 



A simpler way, in which any portion, or all, of the hog's carcass can 

 be cured, is to put a layer of, say, half an inch of salt on a platform, 

 floor, or the bottom of a large box, or cask, then a layer of meat, on this 



