For Curing Pork and Hams

Ingredients

• a large spoonful of soda
• 9 lbs

Directions

1. MRS. M. R. KELiLOGG.

2. For pork, make brine enough to cover the pork (let it be as strong as possible). For every layer of pork put a layer of ground black pepper, say 1 lb. to a barrel. Put in 3 or 4 oz. of salt-pe- tre; this is not enough to make it taste, yet it is enough to keep the hams from getting hard. When used the second time do not scald the brine. For hams, to each 100 lbs. take 9 lbs. of salt, 5 oz. of salt-petre, 1 qt. of molasses, a large spoonful of soda and 4 Oz. of ground black pepper. Let the hams remain in brine from 4 to 6 da^*^ smoke and sack. Care should be taken to prevent the pork from freezing, or to be sure the frost is all out vsrhen put in the brine. This is a very superior receipt.