544. QUEENSLAND AGRICULTURAL JOURNAL. [1 Dec., 1899. 
HAMS. 
A somewhat different process is used in the curing of hams, although in 
principle it is the same. The hams are cut according to the particular descrip- 
tion wanted after the sides have been chilled. They are then flung into a 
pickle tank, filled with pickle made according to the formula already given. 
‘They are allowed to remain there until next morning, when they are taken out 
and pressed so that the blood may be cleared out of the blood vein. The object 
of putting them into the pickle is to purge this blood away. They are next laid 
in beds of salt, care being taken to have the shanks pointing downwards. They 
may be pumped or not, according to the taste of the curer. The author's 
experience goes to show that it is wise to pump the blood vein with an antiseptic 
pickle at a low pressure. The same mixture of antiseptic and saltpetre is 
sprinkled over the cut surfaces, and the whole is covered with salt. At the end 
of three days the hams are taken up and pressed again so as to remove any 
blood that may have remained in the blood vein. They are then laid down and 
covered with fine salt, and are left in this position for about fifteen days. A 
very good rule applying to hams is that they require a day for every pound 
weight to cure. 
MATURED BACON AND HAM. 
The foregoing description of curing refers exclusively to meats meant for 
immediate consumption. The keeping of meat for a year or so requires a rather 
different treatment. ‘The time in salt has to be extended for about a week in 
either case, and the hams or bacon require to be dried. 
THE VARIOUS FORMS AND CUTS OF ENGLISH BACON AND HAMS. 
The illustrations which form the essential part of this section are of a most 
suitable character, inasmuch as they are truthtul photographic representations 
of the best English bacon and hams. I am indebted for the photographs from 
which these engravings are taken to Mr. John W. Welsh, of Redruth, who, in 
addition to being a competent bacon factory manager, is an adept with the 
. camera. 
It is only within late years that photographs of the interior of bacon 
factories have become available, owing to the close character of the business. 
Such secrecy is altogether a mistake, inasmuch as it only results in fewer 
factories being built and fewer pigs being produced. It is to the advantage of 
bacon-curers in England that there should be a large supply of pigs, and that 
farmers should know that their pigs will be purchased when they are grown. 
To the best of the author's knowledge, the accompanying illustrations are the 
first of their kind published, and care has been taken that they should be correct 
and representative of the qualities of bacon and hams wanted in this country. 
The ayerage prices for the various cuts obtainable in England are shown 
subsequently on a diagram (Fig. 6). The author is indebted for these prices to 
Mr. Bartlett, of Smithfield Market, London. 
PRIME PART 
a cobtap THlck Back BACK RIBS, PRIME CUT Loi, LEANEST 
wD LOIN 
& : coRwER 
eS GAMMON 
s 10° | 1° 
i seegergrneceneeeenensetennnessaseedmnmnnentemmnesecnons gers ‘teteteee 
Et Wis + 
ete i 
AVE it jOritii Cowen. 9s 
H H H 
: H i 
a open THOR PRIME THIN STREAKY 
FORE HOCK MBS ATL: LANK = GAMMON HOCK 
Fic. 6—Diagram showing various cuts of a side of bacon, and average prices realised 
during 1897, d , 
