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HAM, CURED (an easy way)

Take five ounces of salt, five ounces of bay salt, an ounce and a half of black pepper, an ounce of saltpetre, and three-quarters of a pound of coarse sugar. Dry these ingredients before the fire, pound and mix them thoroughly, and rub the mixture well into the ham. Turn and baste it every day for a month. Drain dry, and hang the ham in a cool, dry, airy place; or, if convenient, smoke it. Two or three hams can be cured in one tub, the above proportion of pickling ingredients being put to each. The hams should change places every other day, from the top to the bottom. Probable cost of ham, 1s. per pound. Sufficient for a ham weighing fourteen pounds.