The Virginian. [volume] (Lynchburg [Va.]) 1822-1829, 1828-06-23

5.z,~t55,,s To- ~ ruilng and fIH#
D. ,,,,rnn. may remark, however tn
rag u =, ,,,-tieal hou ehoid arts winch can
i ', ,.,nl.,.ly successful without the excr-
VIZ i,d;rions discretion as many cIretms
Sc ~ aSln.,ially the VARYING tate the wealth.
ians' - considerable inf e1ce IN II.
~ h,,e =, nd bacon. the PORK must be iai ~
aaee.blg ne too fat thoufh that Is f'rF
D" n, case IN Yifginia. liogs about Is
lbs otl. which are raised pnor. ana ai''r-
u.ef fl,trd ~ Il borf t3Rtc' or corn, are
- Decidedly 70 ne preieried Before The
] h'''@ .,itsd IN. il should he thoroughly cold
pm " ,s,,,oce indispensable 10 its lasting pre-.
Gu, and il is at least the safest course IN
sf1'''...er,ain climate, to lose no time after.
-, 10 rive bacon lis most exquisite IA
W II. tnfi,sScs OF sugar and slltp"tfe should
M tsiial!y put 4 table spoonful or Two
" -. an me hrsb side of the ham, little
r.itis .llted aud ait = the molasses Is ruth
,,..rit "A iea ping tahl' spoonful of finely
s5ssd sal,-nptrr; the ham supposed to
- when cured from j. To ID lbs. | put
II the sane quantity on the middlmgS and
.Ll,r. and prnporli 'nablv on The smaller
h.,;syioe thai it essentially contributes
nix towards improving the flavor aud APP
,,,,., but also % the preservation Of bacon,
-. ,,fe,eptsiive against the orn, bug, aud
f.,e, IN order 10 ensure perfectly sound
,,,, the "a X niust h" salied NJ tas' tloirt.
r., .econl saiiug should take place ahou' the
~ daV after m tirst 1T which time iadd about
.,5,,,d otthe quantity otsaliPetr" applied IN the
- ins;anse Ii, however, pork should lie frozen
y on S3ited in the first instance, II should b. re
- a. soon as practicable after II thaws,
,,i,bouf which there is great danger OF injury.
~ the Liverpool sack salt. aud prefer II GA
1 n he
- oeisbi of pork has been supposed a snf
-, ,,,nntity think il too little, and would
- III, an, means. advise that there should he
~ stint of salt Five pounds of salipetfr 10
-, ahoeemon!iunpd quantity of pork, is per
~, a1it, enough. Care should he taken to
Il, the brine dram of from the pork, whilst IN
al, as us contact with II tends To lnIure lis fla
ar ICsalted ~ casks there shou Il he "A hole
IA the bottom after the second sailing, ihal the
trine NAV escape. There ore different opm-
ans rs to the eagth o. lime the pork should
m,in in salt would recommend four weeks.
itsaltprtre in sufficient quantities be used, fH
p,rk can scarcely he made too saIt. have
tqown prime excellent bacon 10 have remained
N ,,ft more than three months. Inc last ope-
,3ton in the curing OF bacon Is the smoking OF
,-Thls may hc sufficiently we'll done perhaps,
git1 any Kind Of wood bat strong solid green
N9li. hCkD1g OF OAK q lie uPsis AbHti wy
&, old opinions, the operation Is best carried "a
Il, the closest smoke fouSe Il considerable de-
cree Of heat too, is not only, perhaps not inIa.
Iials bat promotes and facilitates believe, the
oparaton - hr old idea ofthe fire ianted meat
!. erroneous The effect SO called, is occasion.
Ell by the pork not being thoroughly cured Ba-
.9n ,haaIA he smoked until II ia OF dark red
Ssh brown colour, aud il is best done IN clear
Try weather. Iu hanging il up, II IS most ad-
Nutageons 10 put the ioints h'ghest--tor, as
they are most assaiIablr by the skipper ilY, they
are leas, likely thelbY To have eggs deposited on
them. There Is AN otinpn which has long IL
niyr, sally prevailed and which thnl thu eS-
prruncr OF the last winter has belied. II Is,
iaa = pork he once Thoroughly cold before salt
lug, rtmay, with proper care, be SAVED. lhlS
IA ordinary winters is true. But in such a win
Ter as The last when the Thermometer ran, IN II
hours. from between ~ and 10, 10 between 6o
aud =, and renamed so for four or FIVE DAYS.
do mol think thai la aud large pork eau be BIT
we'd hY any reasonable attention To II.
These are all the material obser, atoms that
occur TO me AZ mis- ilme. on the subject; by
substantially pursuing whCh, have ma doubt
yau wiz have sound aud highly Favored bacon.