Ham, to cure. No. 9.
One pound of common salt, half a pound of bay salt, four ounces of saltpetre, two ounces of black pepper; mix them together, and rub the ham very well for four days, until the whole is dissolved. Then take one pound and a half of treacle and rub on, and let it lie in the pickle one month; turning it once a day. When you dress it, let the water boil before you put it in.