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TO KEEP HAMS

For one hundred pounds of meat, take eight pounds of salt, two ounces saltpetre, and four gallons water; put hams in this pickle in the fall, keeping them well under the brine; in April, take out, drain three or four days, slice as for cooking, fry nearly as much as for table, pack in stone jars, pressing down the slices as fast as they are laid in the jars; when full, put on a weight, and when entirely cold cover with the fat fried out. Prepared in this way, they retain the ham flavor without being smoked. The gravy left from frying will be found very useful in cooking.