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Curing Hams.A subscriber hands us the follow ing recept superior for curing hams, which has until recently been held secret, and now for the first time published. Take oz. saltpetre, and one large teaspoonf of pearash to l6 lbs. of ham, add moasses in the proportion of one gallon to the hogs head. Make the salt pickle as strong possible, dis solve all the above ingredients, put them ln the pickle, and pour it on the hams. Let them remain in the pickle under weight for six weeks, and smoke them during the cold weather. They will keep an indefinite period, and equal in flavor any in the world-Huron Re9ector.