Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1898-02-06
THE s%strTurIELD HAM.

One OF the most interesting articles In
the Southern Planter for February, which
Is just TO hand, Is on the Smithfeld ham
sible to make a good ham from a western
hog" The smithheld packers have ex-
perimentcd with western meat, but al
ways without success. The Smithfeld
pigs run during the summer months In
the woods, living upon the nuts and roots
which they can secure. They are not fed
upon anything to make them fatten. Most
farmers, however, give about one ear OF
corn night and morning to each hog. in
order to keep him to the call"
In tho fall, when the corn crop has been
gathered. the hogs are turned into the
corn-ields. In these fields every other
row has been planted in black-eye peas,
and the hogs are allowed 10 gather these
and the small corn that has been left in
the field. After the potatoes are gath
cred the hogs are allowed to follow In those
fields and get the potatoes that are left.
So, too. in the peanut-ields. When there
is no longer any food left in the fields for |
~ hOSos thCy lie uB anu put INTO |
close pens and fed upon corn and clean
water. Their bedding is Of clean straw
and pinetags. The curing process is re- |
published as follows:
/. The hams are placed in a large tray
Of fine Liverpool salt, Then the flesh
surf2ce is s%prinkled with Underground |
crude saltpetre until the hams are as
white as though covered by a moderate
frost; or, say, use three 10 four pounds
OF the powdered saltpetre to 1000 pounds
of hams.
2. After applying the saltpetre, imme-
diately salt with the Liverpool fine salt.
covering well the entire surface. Now
pack the ham in bulk, but not in piles
more than three feet high. In ordinary
weather the hams should remain thus for
three days.
3. Then break bulk, and resalt with the
fine salt. The hams thus sailed and re-
sailed should nov remain In salt I'm bulk
one day for each and every pound each
ham weighs-that is, a two-pound ham
should remain two days. and in such pro-
portion Of time for larger and smaller
sizes.
4. Next. you wash with tepid water I'M
I'll the hams are thoroughly cleaned, and
after partially drying, rub the entire sur
VIII litiy SAOuHQ DidSh ItpOtl.
8. Now the hams should be hung in the
smoke-house, and this important opera
tion begun. The smoking should be very
gradually and slowly done, lasting thirty
to forty days (most packers using green
or red oak to smoke WITH.
6. After the hams are cured and smoked,
they should be repeppered to guard
against vermin and then bagged. These
improve with age. and may be con-
perfect at about one year ole.
Meat suitable for hams of the Smith
field grade is raised only in the counties
Isle of Wight, Surry, Southampton,
and a portion of Nansemond; at least,
says the Planter, that is the belief among
he Smithfeld packers. The output is
bout 10000 hams per annum. Thousands
other hams are, however, sold by
Iealers throughout the country as smith
ield hams" The genuine Smithfeld
lam averages about ten pounds in weight,
nd. we believe, sells higher than any
American ham.
Smithield, which is now a part Of the
reat city of London. was long a famous
attic market, and home Of the bacon
urer and packer. In the olden-times its
ans were celebrated. We wonder IL
UT Virginia Smithfield took its name
rom the English Smithfeld, because the
primer, like the latter, was a meat mar
ct? Or was it a mere accident that the
tile town by that name In our State
eveloped into a market whose hams at
lined a celebrity surprising that Of the ~
anished town on the Thames?