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A NEW WAY TO SMOKE HAMS

Smoke the barrel, in which the hams are to be pickled, by inverting it over a kettle containing a slow fire of hard wood, for eight days (keeping water on the head to prevent shrinking); in this barrel pack the hams, and pour over them, after er it has cooled, a brine made in the proportion of four gallons of water, eight pounds of salt, five pints of molasses, and four ounces saltpetre, boiled and skimmed in the usual manner. They will be cured in eight or nine days, and they may be kept in the pickle for a year without damage.