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For Curing Hams

For five hundred pounds hams. 1 peck and 1 1/2 gallons fine Liverpool salt. 1 3/4 pounds saltpetre. 1 quart hickory ashes well sifted. 1 quart molasses. 2 teacups cayenne pepper. 1 teacup black pepper.

Mix these ingredients well together in a large tub, rub it into each ham with a brick, or something rough to get it in well. Pack in a tight, clean tub and weigh down. Let the hams remain six weeks, then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers. Hang in the meat house, and smoke with green hickory for from ten to twelve hours a day for six weeks, not suffering the wood to blaze. On the 1st of April, take them down and pack in any coal ashes or pine ashes well slaked. Strong ashes will rot into the meat.--Mrs. R. M.