From Me Culteator. CIIRlNG HAMS.
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In the last December number of the Gull tvator, page 5 u, was published certain d'- rections for curing meat, which l consiaer worth double the subscription price to any person who wishes io cure and preserve meat for family use. The directions there given for curing hams, have followed out to the very letter, (wiih the single exception of suspending them with their shanks down ward while snokiag,) and the result IS, that more delicious ham than now have, never tasted. had followed acourse of my own, which wns almost invariably the same tili last year, but the mode recommended by you Is so much superior to it, that no slight cause will ever again induce me 10 be indifferent Tn regard 10 the method of curing my hams, | cheerfully, hear this testimony 10 the value ofyourrscipe, knowing thatthosc of your req ders who choose iofollow il will be amply re- paid for the slight sacrifice of time and trou- ble, i'll consequence of SO doing.

 A SUBSCRIBER.

 Hoosack Falls, " F., 1915.

 At the request of several correspondence, wc.here rcpublish the recipe for curing hams above alluded to We have prnctised accor- ding 10 thi. mode for several years aud have found t superior 10 any other with which we have been acquainted.

 < For every one hundred pounds of meat take five pint, of good molasses, Cor five pounds Of brown sugar,9 five ounces saltpe- ter. and eight pounds rock salt--aa,i -hree gallons of water, and boil the ingredient over gentle fire, skimming of the froth or skuw as it rises, Continue the boiling til the salt &c., is dissolved IInve the hams nicely cut and trimmed, packed in casks with the shank end down, as the pickle will thus strike. the better. When the pickle prepared as above ts sufficiently cool, pour it over the hans They may lay in pickle from two to six weeks, according to the size of the pieces, or the stale of the woather--more time being required in cold than warm weather. Beef or mutton huns, or toungucs intended for sniok- ing and drying, may De cured according to. this mode and will be found excellent.

 There are other modes of picklng hams which are mach esteemed in various coun- tues. lnstlaf excellent and agreeable work entitled "Farming for Ladics,'' we find the following directions for preparing the celebra- ted sstIanbro' Pckle,' which i. said to be elnally applicable 10 beef, pork, lungs, Sc. s'Io each gallon of water, put one pound and half of common salf, quarter of a pound of coarse brown sugar, one ounce of saltpeter; boiled and carefully scummed. After stand ing Tn proper vessel until quite cold, the meat may be immersed, and will be fit for use in ten days, and improved formonths l; but it must be carefully Kept pressed down by means of a cover, and clean heavy stone. The pickle must be watched, and when any scnm begins to rise, the meat must be taken out and the liquor reboiled, and scummed and cooled as before; at the same ] time hall pound more salt must be added but no raw salt is to be applied at any time. The meat IS 10 be returned when the pickle IS quite cold, say after ten or twelve hours. lungs will require month, amoilih at least and are improved by the addition of ono ounce of bay sall added to the above. One clove-of garlic. half an ounce of allspice, and as much whole pepper, boiled with the in- 1 gredients, much improves H."

 | REMEDY FOR LocK-JAw-II Having seen in the Argus of the 2lsi, an account ofihe deaily of the son of ilr. Andrew Hassca. oi IssI 5- more, from lock-jaw, from a nail aceis ilsl,,. run into his fool. would state fos 9,sp r fiji of those afflicted from simIls, .gsas sls4. & common ceat or piece . coI'asr ha t firmly upon tFe nounde r. sad sa y ssl contact with II, will cssie assaogs isIssF . and entire refaf. aad tssss sse mas so 1 speedily heat nlfssisy is be nafIe r N nail, steel ia5tf9nent, ap.inteF or aey ss cause either h cot, aaHil orosher pe

 body. N. B.-aRasty or taruisi.ss.. .sste stsprS pr lpreierable to brightcoppef, liselgssni any

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