New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1851-11-06
MARYLAND.

\ Box MURDERED Reilly held
inquest on Saturday night o.er the body fLuher
Heuukle, sbout Is years old who died 40 the resi-
cence o. his parents, IN Comet ST. Baltimore. 1t
appeared, nom the testimony before the Jury that
on last Friday week, the deceased. IN company with
a humber ot associates, Tailylng under of the
rOvCy rames prevalent at the present time. pro
ceeded to the vicinity OF the " attic Show" and
there met with rival gang of young lads, headed by
a toy named George ass Crab Turner, when tight
arose between the deceased anG the latter. The de-
ceased his companions state, Was severely beaten
l., Tuner, and finally entreated for mercy, but the
frenCs OF Tuner drove OF the friends OF the de-
ceased and Joined IN beating the PROSTATE boy,
KICKING and stamping HIM IN the mostreyoNing man
ner This statement was a so maze at different times
by the deceased. Henrikle taken home, and at
tended by Doctors Dunbar ana Leas, and at first no
serious apprC tensions felt, but he continued
to grow worse until Saturday when death resulted
the ph, being of opinion, alter post mortem
examination, that the beating he received was the
immediate cause Of his death. -Four boys between
the of II and 10 years were arrested on Satur
day charged with causing the death of the deceased.
they were committed TO jail for further examination.
Their names James Barrett, George Turner,
Thomas Miller and James IRWIN.
METHOD OF CURING PRizE HAMS.-The
Hams of Maryland and Virginia have long enjoyed
a wide celebrity. At the last exhibition of the Mary
lard State Agricultural Society, four premiums
were awarded for Hams. We informed by those
who had the opportunity OF examining them, that
they wero of hrst-rate quality The following are
the recipes by which the hams were cured.
American Farmer.
T. L. HamHton's Recipe-First Premlum.-To
every 100 b. pork take 10. of G. A. salt or salt
petre, h. brown sugar. II OF. OF potash, and four
gallons of water. Mix the above and pour the brine
the meat, after IL has lain IN the tab for some
two days. Let the Hams remain six weeks In brine,
and then drled several days before smoking. have
generally had the meat rubbed with fine salt, when
1t is packed down. The meat should be perfectly
cool before packing. go.
J Green's Recips.-Second Premlum.-To 900
pounds OF pork take half buShel and half peck OF
salt, lbs satpetre. los sugar, and quarts OF mo-
lasses Mix-rub the bacon with 1t well keep on
for three weeks In all at the end of nine days take
out the hams. and put those which are at the top at
the bottom.
r. brooke, RS Recipe-Third Premium -One
bushel of fine SALT half bushel ground alum salt, one
and half pound thousand lbs. pork left to lie IN
pickle four weeks, hung up and smoked with hickory
wood until the rind become dark brown
t. ID. SiinghG'S Recpe-Fourth Premium-To
700 MS green hams take MS G. 4. salt lbs. brown
sugar or molasses equivalent, OF saltpeue, OF.
pearI ashes gallons water, dissolve well skim
mlng of the skum arising on the surface. Pack the
hams conpacty in a tight vessel or cask, rubbing
the feshy part with fine salt. In day or two pour
the above pickle the meat taking care to keepn
covered with pickle. In four TO six weeks, accord
ing TO the and weight of the hams, that Is TO
ay, the longer period for heavy hams) hang up TO
smoke, hook up smoking with green hickory wood
put up hams Tor the last II or Is years by the
above recipe with uniform success equal at an times
10 the sample now presented.