The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1873-11-21

ta;c; the tine they remain in bulk ID
gl-o governed by convenience. They
are It length packed in hog8heads, fill
ei with what is called sweet pickle
composed Of g<, saltpetre ard mo!as-
sps. Many OF them are ehipped from
the West in this condition, smoked here
and sod for jersey hams. The conse-
querce ia, there is li.!'e uniformity in
their quality. SsmC o. them are very
good; oiEe-s o,tr-sa,:gd. hard aud
taste.ess.
The celebrated Burlington hams OF
the olIen time (Newbord, | think, was
The uamc,) were cured 10 this wise:
To twelve hams, s lbs sugar, J lbs.
sa,,;c're, ) h.. fue salt; rub the hams
with this iu;x;ure, aud let them be one
week in caek with the skins down.
ward: then make q pickle Of the strong
ct coarse salt, OF sufficient strength to
bear an egg; ED two or three quarts
OF hickory lie, refined by boiling; when
cola, cover them.
Tie receipt of Abraham Hunt Of,
Trtrtor, was--tor three dozen hama,
3 H.. sa1petrc, } bush. fine salt, and |!
ga. m0asscs NIX them well together
and rub the hams yell; let them lie
twelve Or fourteen days then make o
piC&'e lha: VII bear an egg, and cover
the ham. with i. Alter lying three or
DER weeks iu pickle, ruO them with
bran 81 haug tnem up TO smoke.
The r,c;rp that | have adopted for
nv own w., ia a. follows For II
bam- - sal,yetre, l. lbs foe salt, !
gallon molae,cs. These ingredients,
When well mixed viii have about the
consistency aud appearance o. damp
brown suaar Rob them thoroughly
with Iii, mixture. lay them elnEly on
DIV Platform. At the ED OF one
week rub them a.G;a ut The end OF the
sgc,ud week agsi9 rub them and hang
them up t. .mcne, let them dry
thoroughly, Ia, TO 10! smoke more
then ten days.
It will be perceived tina, ali tie fore
gpirg zee pcs cmtOiy the same pEin-
ciples aud otter only in the mode OF
compoumdirg the Ingredients and their
alp'cation; and | an frequently
amused to sec some newly hedgei ag'
ricuI.ural Journal publishing new re-
cine for curing Iacon hams, when, ~
ryirc,;Ie il no, il words, il is precisely
the same that was used more than
Aa'; q century ago.
In regard TO smoking meat, It has
been prac;iced in th's country since
time immrmorajlc, bat | do not deem
!, essential to It's preservation. Many
re~roas Ike slight flavor of smoke,
others 10 rot. Meats cured for the
Z gl.~h market are ncrcr annexed, and
have known per-ons 10 klIn-drv their
meat ~ they would cure tobac-
co !. is necessary, however,
to have j. thoroughly dried. would
10: he Understood IS entirely Discard
ing brine. In some cases it IL not only
valuable, tut ind spensable. The sldes'
or what is known rs mess pork, being
nearly al tat possess neither horine
nor a!5umCn, and consequently cannot
h5 Injured ci;hey by salt or water, and
c,n he kept sound and sweet an In
lci,ti'e length Of time 10y simply keep
in. !. covered with pure brine, or, as
tie gentleman from Wheatland sug-
.c.,,d s., our last meeting, by keeping
!, covered with salt and taking 1t 10 the
,rm. ro,g and then and filling the
cg.H with cold ws;cr. would here,
however. drop q caution. All brine re-
oq.-,- ID be as,iiUou-'y watched &ni
Lc..furc. It extracts the juices OF the
meat; they being lighter than the wa
ter saturated with salt, rise TO the top,
l,c5me exposed 70 the air snd soon de-
c1mro-p, I'll. -rbY communicating the
whole ccutgn;s OF the cask. The fol-
lowing recipe for making brine l
Think, is the best that hae fallen within
nv observation:
six IJs salt, ! pint moIaSsesr D OF,
sa!tpa,rc: dissolve th@m by boiling IN
rsliars of water. 10 the pickle, when
ue.s.c,lv cold, keep any sort OF fresh
mca, sunk and closely stopped. Tbs
ticklc may be kept pure, and It's
STRENGTH uudiminished tor almost any
, lergrn of time, by occasionally re- boil
irr It and skimming off the impurities;
Int 3 Old brine is 80 excellent fertilizer
and salt is not expensive, | would re-
commend that the old brine be thrown
on the asparagus bed or compost heap
and freshly made brine be substituted
+ Oo;nions in relation to 1.-The best
mode OF preserving meats after they ere
cured" are as diversified as they sre IN
reyard to the mode Of curing. The
bams Of commerce are, l believe, inva-
riablv covered with canvas and whites
I washed. Many persons advocate pack
inc them in chat, bran, ashes, &c
. Others, a'ter smoking, immerse them
in brine others again pack them IN
air-;irht barrels. The manner OF keep
inc is rot go ESSENTIAL SIS the time at
which they ere put up. And hence the
necessity OF not consuming more time
than is necessary in curing. II they
are rot secured before the fly deposits
ia ecqe upon them. no means whatever
viii ssye them, except indeed, Keeping
them in q temperature so low that the
e., capp5. l...cb, or inmsrsiEg them
ia 9 priue. Fer any considerable guam
i,,lr 7 r-efe- the tight barrel system.