{"newspaper_name": "The Southern journal.", "edition": "01", "page": "p4", "byline": ""}
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Curing Hums.--We repubIish the fol-
lowing method Of curing hams. There is
none better:


"For every hundred pounds of meat, take
five pints Of good molasses, (or five pounds
of brown sugar,) five ounces salpeire, and
eight pounds rock salt; add three gallons
OF water, and boil the ingredients over a
gentle fire, .himming off the froth or scum
as it rises. Continue the boiling till the
salt, &c, is dissolved. Have the hams
nicely cut and trimmed, packed in casks
with the shank end down, as the pickle
will thus strike in better. When the
pickle, prepared, as above, is sufficiently
cool pour it over the hams. They may
lie in pickle from two TO six weeks, accord
ing to the size oft the pieces or the state of
the weather--more time being required in
cold than in warm weather. Beef or NUT
ton hams, or tongue intended for smoking
or drying, may be cured according TO this
mode. and will be found excellent


Curing Pork.--Mr. Prosper Elitharp,
of Bridgeport, VI. in a communication to
the Albany Cultivator, dated Oct. 10, 1s45.
says:


SIN running over the October number Of
the Cultiyator, | notice what presume to
most of your readers, is rather new me-
thod of preserving pork. You request, if
others have practised the same method, 10
give information of the results. | have
for the last four years p.acliced the same
method with the slight difference of letting
1t remain unpacked until the animal heat
Is all exhausted; then pack it with Turks
Island or rock salt, and pour on the brine
boiling hot. likewise heat nv pickle
ior my hams the same way. think it
decided improvement; it makes pork and
hams very tender and of excellent flavor.
and keeps them sweet the year round. 1t
is almost universally practsed in my
neighborhood with the best results. Lou.
Jour.