Daily State sentinel. [volume] (Indianapolis, Ind.) 1861-1865, 1864-11-29
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OR NAVAL CREDITS,
n n EEs NAN a. CO..
10. 39l, West Washington NJ. next
door IN Palmer House,
INDIANAPO IND
nov23dtw
Hams Cured with Dry sugar.

A correspondent; sends Tire New York Obsel
yer the following interesting advice on this -ub
iect:
The meat must not 10 allowed 90 freeze un-
der any ircumstauces-ireezi destroy ing tc
property Of the juices, which prevents any appli
cation of sugar, moiasscs. or salt from uniting
with them aud forming the chemical combination
which keeps them from sOuring Separate the
right and LETT hams spread them on floor shelf
OF box, the thick part Of each ham overlapping
the thick part with the bait elevated three inches
more than che sbanks, bearing in mind through
the whole process that the retentioR Of The Juices
by placing ,he hams in e proper position and free
from any kind OF pressure Is essential
To cure q ham % fifteen pounds weight ne
quires one pound OF good brown sugar, two
ounces refined and ground saltpesre half pound
ground sea salt. First observation-disclosures.
and cover the face OF the ham with sugar quar-
ter OF an inch thick on the fifth day rub the
skin side with sugar. Second sppcatOn--salt
petre and "a mixture Of three parts sugar and one
part salt on the seventh day rub ss-belore
Third appIicaton--half sugar aud half salt in
seven days rub as before Fourth application
samo IA last in seven DAYS rub with half sugar
and salt Clean the desh side Of the ham. Fifth
applicaucT--yery good nolasses not sorghum)
as long rs the meat will absorb It, Saturate the
ham with sugar YOU would ia preserving fruit
the salt ia only to flavor il for hams intended
for boiling. and which require more salt, you NAV
use salt according TO your Judgment, and give
more time The ham Is n0w curot and, fof pur
pose OF broiliug IL will be found delicious
Hams should always be dried without smoke
hanging them in domestic SACKS. shank down
Ii YOU prefer smoke, hang for two mouths aud
then commence smoking, observing 10 have yeur
meat elevated - mtuy feet from your fires as
practicable. Smoke houses should be construct
ell that the smoke is admitted ut the top Of the
building; the meat beng near Q dry floor. the
smoke settles ON the meat after being cooled
Ho, smoke should never touch meat. smoke
very slowly, using green hickory smothered with
green saw dust from white OF burr oak timber, II
you can get u. have never USED anything else
snd therefore cannot speak OF the merits of corn
c0bs OF slssafras: but A. A rule use timber that
smokes red. not black. during the last six hours
smoking throw red peppers on the tre; !, keeps
oil the skipper bug
You may want 10 know whns are the advan.
tages gained by curing hSms bs this expensive
prOce-s Yell. they arc weigh, and superior
quality as 70 their keeping I never had chance
To ascertain u. ham. cured in this vay being
"gobbled Up Immediately when placed in mar
kei their keeping qualities don't Get chance TO
be tested Compared with a swees picked ham
there i Just the same SuperioritY in quality as
there is between the sweet picked and salted.
Try icw
One word more about the special advantage
Of Touring with sugs, Fat cured with salt is ro
pulsve TO weak stomachs. consequently a large
portion is trimmed of hams intended for the
American market that ia England ia always re
tanned. Tor two reasons economy and preservin =
ne juices. Stomlchs that rejec; them saltsd
fad them palatable and delicious when cured
with sugar J. T. d
Springfield III October 3 lsGl