To Cure Hams
539. The following is the Newbold receipt for curing hams.
Seven pounds of coarse salt,
Five pounds of brown sugar,
Half an ounce of pearl-ash, two ounces of saltpetre,
Four gallons of water.
Boil the above ingredients together, and skim the pickle when cold. Pour it over your hams, and let them remain in it eight weeks.
The above proportions are for one hundred pounds of meat.