Arkansas democratic banner., 1851-12-09
Methoa of caring Prise Elams.


 The hams of Maryland and Virginia have long enjoyed wide ceilbFty. At the last exhibition of the Maryland state AerleHltuFaI Society. four pFem uns were awarded f0F hans. We are ln, formed by those who hsd the opportunity of eK- amiRiDg them that they were of the first quality The following are the reeeipts by which the hams are cured
 T. F. Hsableioa's rseire, lss gremixm.---To every 100 pounds pork, take pounds of c. A. salt, ounces saltpe,ee, pounds brown sugar, ii ounces of potash, and gallons of water. Mix the above and pour Inc bFine over the meat, after it has lad in the tub some, two days Let the hams remain six weeks iR brine, and then be dried several days before smoking have geHefaiis had the meat rubbed with fine salt wken Il IS packed down. The meat should be perfectly cool before packing.
 J. Giean's reeeips, 2ad premium. To 100 pounds pork, take half buShel and half peek of salt pounds saitpetre, pounds sugar, and , ats mo- laSses. Mix-rub the bacon with 1t well; keep on for three weeks Tn all but al the end of days take cut the hams and pat those which were al the top, at the bottom.
 R. Brooke, jr.'sreeipc, 3d premium. m.--0ne bushel fine salt. half bnsael ground alum salt, one and half pounds saltpetre to the thousand pounds pork left to lie in pickle foar weeks, hung up and smoked with hickory wood until the rnd becomes a dark brown.
 C. D. SinghsF's recpe, 4tI pretzimn.--To 100 pounds green hams, take pounds ground alum salt, pounds brown sugar or molaSSes e4alvaen mt ? ounces ssttpetre, ounces pearaSh, gallons water; dissolve well, skimmng otf the scum arls i ing on the surface. Pack tho hans compactly in
 tight vessel or caSk, rubbing the neshy part with 1 fine salt h day OT two pour the above pickle over the meat, taking care to keep ii covered with the pickle. h four or six weeks according to the size and weight of the hams, lthat IS 10 say, the i longer period for heavy hams hang up to smoke l hook up, smoking with green hickory wood. have put up hams for the isst twelve or fifteen years by ] the above recipe with uniform success, equal at all times to the staple now presented. 1 To the above we add the following, which we, as well as many others, have very satisfactorily proved;
 1 For every one hundred pounds of meat, take five 1 pints Of good molasses tor five pounds of brown sugar,) five ounces saitpetre and eight pounds rock salt--add three gallons of water, and boil the 1 ingredients over gentle fire, skimmlng off the roth 1T scum as it rises. Continue the boiling until the salt, etc, IS dissolved. Have the hams nicely cut and trimmed, packed in casks with the shank end down. as the pickle will thus strike m better When the pickle, prepared as above, IS cooled to blood heat, pour II over the hams. They may lie m pickle from two to SIX weeks, according to the size Of the pieces or the state of the weather more time being required Tn cold, than n warm weather. Beef or matton hams, intended for smoking and drying, may be cured according to this mode, and will be found excellent
 1 Much of the goodness of hams depends on smoking. They should be hung at such dis tance from the fire, not to be heated. They should also be hung up with the shank end down ward, as this will prevent the escape of their u- eeS by dropping. Small hams, wanted for imme- dlate use, will answer with two weeks smoking, but larger ones and those wanted for keeping, should be smoked four weeks or more.