TO PICKLE PORK

Take out all the ribs, and cut it in pieces of about three pounds each; pack it in a tight barrel, and salt it well with coarse salt; boil a very strong pickle made of coarse salt, and when it is cold pour it over the meat, and put a weight on the top; if you wish pork to keep, do not put saltpetre in, as it injures the flavor.

To Cure Hams and Shoulders.

To cure five hundred weight of hams and shoulders, take fifteen quarts of common salt, one pound and a half of saltpetre rolled fine, half a pound of red pepper pods chopped fine, and four quarts of molasses; mix them all together and rub the meat well, pack it down, cover it close, and let it remain six weeks, then hang it up and smoke it with green hickory wood for three weeks. If there is a damp spell of weather, it is best to make a fire in your meat-house occasionally through the summer, to keep the meat from moulding.