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Virginia Mode Of Curing Hams

Put a teaspoonful of saltpetre on the fleshy side of each ham, salt not too heavily for five weeks; if the weather is freezing cold, six weeks; then brush the hams well and rub them with hickory ashes. Let them stay for one week, then hang and smoke them for six weeks with green hickory chips. After brushing, pack them in hickory ashes in a bulk. -Mrs. P. C. M., in "Housekeeping in Old Virginia."