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TO CURE HAMS

In the fall, about the first of November, people in the country generally kill a good-sized pig, to last until "butchering time." Το cure the hams of such, first rub well, especially around the bone on fleshy side, with one-half of the salt, sugar, cayenne and saltpetre, well pulverized (same proportions as for corned-beef), adding a teaspoon of allspice to each ham; ; put a layer of salt in bottom of cask, and pack in hams as closely as possible; let stand three or four days, then make a brine of the other half of salt, etc., and pour d pour over meat, putting a good weight on top; when it has lain three or four weeks it is ready for use.