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PIG'S CHEEK, PICKLED (another way)

Wash a couple of pig's cheeks, strew a handful of salt over them, and leave them for twenty-four hours. Drain them, and dry them well with a soft cloth. Powder and mix the following ingredients. A quarter of a pound of common salt, a quarter of a pound of moist sugar, one ounce of saltpetre, and half an ounce of ground pepper. Dry this mixture thoroughly before the fire, rub it well into the cheeks, and turn and rub them every day for four weeks. They may either be boiled straight from the pickle or hung to dry in a cool place; if they are boiled at once they require only to be well washed before being cooked; if they are dried they must be soaked. When pigs' cheeks are cured and dried like bacon they are called Bath chaps. Probable cost, 8d. per pound. Sufficient for eight or nine persons.