{"newspaper_name": "Holly Springs gazette.", "edition": "01", "page": "p1", "byline": ""}
{"character_count": 1729, "word_count": 319, "ccnet_language_score": [0.9620000123977661], "ccnet_perplexity": [1493.0], "fasttext_language": ["en"]}
SMOKING HAMS No part of a swine Is
more valuable. or furnishes better eating
than the ham but the value of this article
is very frequently destroyed, by the lnJudl>
cious manner IN which it is picked, or sui
more frequently by the manner In which
the essential process of smoking is perfoi-
med So far as our experience exienGs
the best pickle for hams is the one published
in late number ofthe Germantown Tele-
graph but the best pickle IN the world will
not make good hams unless proper care Is
paid 10 the smoking. The great difficulty
in smoking hams lies In their not being
kept freelrom all moisture while in the smoke
house. Eight times out Of ten, If hams are
examined at the time. they will De found to
be we. with condensed yapor, sometimes to
such degree. as to have it drop copiously


from them, and when such is the case the
ham acquires a bad taste, as ifit bad been
dipped in pyroligeneous acid. asd is unfit


Tor eating The cause Of this is to be sought
| ia the facts that the smoke house Is usually
TOO low, bringing tie meat too near the fire;
and that there is no vent for the steam like
vapor in The upper part OF the building by
which II can escape. and thus 10 It's conden-
sation on the hams be prevented.-The eel.


ebraied Westphaian hams are smoked 10


the upper chambers offour story buildings.


and the fires that supply the smoke are kept


in the cellars. he vapor is condensed in
The passage, ard the hams are always cool


and dry. Heating hams in smoking them
i clearly injurious. and should be carefully
avoided. as shoald all moisture. Proper al
Iten,ion to those points will insure good ar
| ncle. where the preliminary steps of pick
ling have been well conducted. German
sosSr Telegraph.