The Liverpool Standard and General Commercial Advertiser.
Liverpool, Merseyside, England, 1855-11-06 00:00:00

SUPPLEMENT TO THE LIVERPOOL STAN

168

-salt to -the liqudr,' and continue to turn and baste the
. neat .for ten 'ddys longer. At the end of thiS time,
take it. from the pickle, rub it :with coarse cloths till
. perfectly dry, then slacken .a piece of quick-lime in
- water, rub it very thick over the surface of the meat
with a brush. • Hang the ham in a chimney, where
nothing but wood is burnt, for a fortnight: The white
lime. wash not :only preserves the nieat from flies, but
will indicate by itecolour whether or not the ham has
• beeniufficiefitly, smoked. .
To SALT OR PICKLE BACON.--As soon as the bacon
comes from the butcher's hands it should, have a
• covering of salt, dried and rolled to a fine powder,
well rubbed in with the hand to every part, using the
finger to every hole and joint, as it is most important
that the meat should take the salt when- it is quite
fresh. In twelve hours . all the brine and damp salt
not absorbed should be scraped off the bacon and re-
moved from the vessel, and dry salt added .again, as
much as is needed to cover it as. before, and well
rubbed in. This process should • be repeated every
twelve hours for three days, when saltpetre should be
added, getting off previously all the damp salt and
- brine, as before, and applying the saltpetre as the
common salt, adding a handful of the latter. A quar-
ter-of-a-pound of. saltpetre to a side of bacon weighing
701b§. is sufficient. Then mix one pound of coarse
brown sugar, and one .pound of treacle, and pour over
the saltpetre on the bacon, adding a little more com-
mon salt daily for three days, which serves to make
the pickle keep well, and the whole liquor should be
ladled with a teacup over the bacon, as often as con-
, venient, four times a day for the first two weeks after
it was first put to the bacon, and then never less than
- twice a day for : the remainder 'of the time' needed for
- its pickling, which is four weeks, or longer if larger
'bacon ; and then it should be sent to the drying-house,
and smoked over wood fite.—Agrieultural Gazette.

cheap cultivation are immediately overcome. Let
navvies be employed to level the breadth of a ridge or
two running in the direction of the most prevailing
wind ; and let their work be instantly followed by a
copious irrigation. On the warm wet sand, which
the winds in that state will not stir, spread plenty of
guano, or bone dust, and sow clover, with a few grains
of barley, and perennial rye-grass, and in a few days
there will be a beautiful verdure, laving to the owner
the choice of sheep grazing or cutting with the scythe.
Speaking of a ridge-breadth formed like a road, it is
only meant that such is a beginning ; and that the
levelling,and sowing keep pace ; and evident it is
that neither extent nor exposure on such a plan can
prove any hindrance ; though it may be expedient, on
account of the freaks of the wind, to leave it, for a
little time, a narrow space to play upon, between the
unlevelled brow of the desert and the new sown ridge,
taking care that that narrow space, itself be duly
watered. Where irrigation from the sea is found most
convenient, there will be also the advantage of a saline
manure ; and ,it is observed that sheep are always
exceedingly fond of grass that has been showered by
marine spray, or washed by the tide. It is needless
to speak of enclosures which will be proper where the
waste regions are large, as doubtless thorns will grow,
especially the sea-thorn, where grass and corn can be
made to thrive. And it need not be observed that the
planting of hedges should be at the first, when they
would get their share both of the guano and irrigation.
After the hedges are well grown, the surface consoli-
dated, and the soil has acquired some admixture of
vegetable mould, the plough may be thought of, but
till then it will be as wise to let well alone. For
aught that the writer can see, there is no reason to
fear the perfect and economical success of the methods
now suggested ; and it is earnestly to be hoped that
some noble spirited proprietor, such as the Earl of
Eglinton, who is not a , little interested, will try the
experiment.