The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1855-12-12
MUM BEIl 80.
EIAsh5SeE EakIy

As this is about the period of. the year
when most families iay d .acn their meat
for winter use, a few suggestions ON the
subject will be acceptable to many.
! PORK HAMs-When the meat is per-
ftctly cold, after being killed, it is ready
to be salted. The salt should be of the
best quality-so!ar cyaroratcd, ground
finc, is, perhaps, the best kind-aHti to-
every pound of it one ounce of fine white
sugar should be added. The hams should
be laid upon table or bench, and every
part carefully rubbed with this salt; then
they should be laid in dry tub until the
next day. The same operation should be-
repeated every day for four days, taking
care 10 turn the hams in the tub every
| time they are laid down. After this, the
operation may be repeated once every two
days for week, when It will be found that
the meat has absorbed sufficient salt to
preserve it for family use. After this
they may be slightly smoked, or hung up
to dry. Hams intended for sale should.
be once rubbed over with the salt, as de-
scrbed, then placed in a strong pickle
salt--l0 lbs to the 100 los. of pork, with
one ounce CT sugar TO the pound added,
and half an ounce OF saltpcter to the ten
pounds OF salt, all boiled for about fifteen
minutes, and the froth skinned off; it is
then set aside to cool. When cold, the
hams may be placed in this pickle and
left for three weeks. They should then
be lifted, hung up for three or four days
to drip, and are then fit to he smoked
For family use instead of smoking the.
hams after they are salted and dripped,
if they are simply rubbed over Wifhablack
pepper and hung up for a few days TO dryss
the meat acquires q very fine flavor. "A
mild smoky taste may be given to hams
without smoking them, by simply smoking
the barrels in which they are to be laid
down in pickle. This is good plan, be-
cause the taste of the smoke = which
some persons like-is given to the meat
without discoloring it. Sides of pork
should be treated in the same manner as
hams laid in the pickle; but for home use;
during winter, by merely rubbing the sides
with salt every day for week or ten days,
then hanging them in med rately cooL
place to dry for use, the meat is much
Sweeter than that laid down in pickles.
This information we have derived from
one long engaged in curing pork, and ne
have satisfied ourselves, practically, of its
correctness. The amount of salt for rub
bing on the meat does not require to be.
stated; no person can go wrong by rub-
bing on too great quantity. The sugar
is used for the purpose of multiplying the,
bitter taste of the saltpeter, and also that
of any bitterin-sulphate of magnesia or
sulphate of soda-that may be in the
salt r.
BEEF HAMs.-The finest beef hams are
made by cutting out the entire bone of
the hindquarter, then rubbing in the salt,
and sugar, the same as described for pork
hams, turning them over and rubbing them
every day for one week. After this they,
are hung up to drip in a cool dry place for.
three days. They are now taken DOWN
and rabbed all over on table or bench,
with some fine salt, black pepper, and
cloves, all ground together. About one
ounce each of salt and pepper and half
al ounce of cloves are sufficient for thir-,
ty pounds of meat, but the exact qlanti--
ty cannot be given. No person can go
wrong if he rubs every part of the whole
surface of the ham with some of this salt
and pepper composition. The ham is
now fit to be rolled. This is accomplish
ed by rolling it into cylindrical form, swill-
ing it round from the narrow to the thick
est end, and hanging it up to dry for about
ten days before it is used. 1t is cut in
round slices for frying by commencing at
the butt end. A stout cord IS used to-
swill, or tie such hams, and it must be
iooped or turned under ON both sides along .
the coils of the cord, SO as to have every
coil firmly bound and held in place when
the ham is being ent in slices for daily
use. Hams made in this manner are tho
finest in the worid--a luxury. Scientific.
-1Rse,3cat. 9sf
sS@ " lille President PIERCE was stand-
ing near the hotel at which he had taken
rooms, says the Charlottesville Repa6i-
can Of recent date, little chap of o few
summers, finding his hat-band ullbuckled,
went up to the President and aecosted
him: s.
elk my hat-band, sir"
"What is your name ?" said the PRESS, )
dent
"Debre," replied the urchin.
DO you know who | am,
"Yes, you are the President" replied;
young America; q fix my hat-band,'
The President fixed his hat,band, and.
then young America wentt his play cons.
tented and happy that he, too was the.