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Bacon, To Cure in the Wilt- shire Way

INGREDIENTS. - 1½ lb. of coarse sugar, 1/2 lb. of bay salt, 6 oz. of saltpetre, 1 lb. of common salt. Sprinkle each flitch with salt, and let the blood drain off for 24 hours; then pound and mix the above ingredients well together and rub it well into the meat, which should be turned every day for a month; hang it to dry, and smoke it for 10 days.

TIME. To remain in the pickle from 3 to 4 weeks; to be smoked 10 days, or rather longer.