{"newspaper_name": "Washington telegraph.", "edition": "01", "page": "p1", "byline": ""}
{"character_count": 624, "word_count": 118, "ccnet_language_score": [0.8526999950408936], "ccnet_perplexity": [1459.300048828125], "fasttext_language": ["en"]}
PfcxLE FOR HAas.-To l,0oo pounds
of hams take three pecas OF sai' '"'ee
pounds of saltpeirc. two quarts oil h'chor'
ashes, two quarts of molasses. andtwo tea
cups of red pepper: mix all well together on
a saltinr table: rub the rind or skin OF the
ham well, and sprinkle with the balance
let il lie for five or six weeks, then nahs up
and smoke with green hickory WOOD ior i've
or six weeks: little sawdust also, II coii.c-
nient. The red pepper prevents the sap


per, think. II the hogs are very large l
think more salt would be required gene
rally put the large hams at the bottom Oh 'nc
tub.-Ellsrorth Report. ..-ir i tn