“It was in no danger of sudden extinction, however; for it gleamed not only in the little room, and on the panes of window-glass in the door, and on the curtain half drawn across them, but in the little shop beyond. A little shop, quite crammed and choked with the abundance of its stock; a perfectly voracious little shop, with a maw as accommodating and full as any shark's. Cheese, butter, firewood, soap, pickles, matches, bacon, table-beer, peg-tops, sweetmeats, boys' kites, bird-seed, cold ham, birch brooms, hearth-stones, salt, vinegar, blacking, red herrings, stationery, lard, mushroom ketchup, stay-laces, loaves of bread, shuttlecocks, eggs, and slate-pencils; everything was fish that came to the net of this greedy little shop, and all articles were in its net.”
A cook of roughly the same moment, setting down the same dish.
One pound of common salt, one pound of the coarsest sugar, and one ounce of saltpetre, in fine powder, to each stone (fourteen pounds) of the meat will answer this purpose extremely well. An ounce of black pepper can be added, if liked, and when less sugar is preferred, the proportion can be diminished one half, and the quantity of salt as much increased. Bacon also may be cured by this receipt, or by the Bordyke one for hams. A month is sufficient time for the salting, unless the pork be very large, when five weeks must be allowed for a ham. The ingredients should be well mixed, and all applied at the same time. To each 14 lbs. of pork, salt, 1 lb.; coarse sugar, 1 lb.; saltpetre, 1 oz.; pepper (if used), 1 oz.: 4 to 5 weeks.
Sources: The passage is from Unknown, A Budget of Christmas Tales by Charles Dickens and Others, free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, cheese stamp.