Brine is used for the preservation of meats and at the same time to give them the taste preferred aroma; for this reason we select among the many ways that are employed in countries, one that we are sure will answer for our present needs.

Boil in a large kettle twenty-five quarts of water, twenty-four pounds of salt, two pounds of saltpetre, three pounds of brown sugar and two ounces of carbonate of soda. Into a bag put a mixture weighing ten ounces, including thyme, bayleaf, sage, rosemary, juniper berries having more of each as desired, or less, if a certain taste displeases. After the salt is dissolved, leave the liquid to cool and then weigh it with a salt weight; with this it should be twelve degrees.

To salt the meats, be careful to accomplish this when dry, by rubbing the meat with salt and a little saltpetre, and then let rest for twenty-four hours before putting it in brine. Strain the brine and cover all the salted parts and leave it in a cool place during the operation. The time needed for salting is according to the size of the pieces.

A ham weighing seventeen pounds requires twenty-five days; a breast weighing twelve pounds requires fifteen days ; a shoulder weighing fifteen pounds requires twenty days.

These indications are for meats to be eaten unsmoked. In case they should be smoked leave them ten days longer. Soak for twelve hours in cold water and then hang them in a smoking room or else in a big chimney, having them smoke slowly with oak shavings mixed with thyme, bayleaf, sage, etc.

How To Salt Hams

Put into a large kettle one pound of salt, four ounces of saltpetre, six ounces of brown sugar, thyme, bayleaf. basil, two ounces of juniper berries, a quarter of an ounce of botanic calament, all tied up in a bag, and when the salt has dissolved by boding, remove from the fire, let cool to settle the brine and then pour off the clear part. Burn some aromatic herbs in a barrel, put in the hams, pour the brine, already strained through a sieve, over, close the barrel and leave it for eighteen days; drain out the hams, hang them up for twelve days in a well-aired cool place, then hang them in the chimney for twenty days. Wrap them in sheets of paper and hang in a dry place.

For Winter Hams

These hams can only be kept during the winter. Have two hundred pounds of small corn-fed hams; rub over will with salt, then put them into a barrel and have them for three days in a very cool place. Three days later put them into another barrel, cover over with salt brine, having sufficient salt to allow a potato to float on the surface; the hams must be entirely immersed in the brine, cover with a board and a weight atop. Twelve days after change them into another barrel and pour the brine again over, this is so that they change positions and salt easier.

After another lapse of twelve days, drain and put them to soak in cold water for twelve hours; drain once more, leave to dry in the open air for eight days, then smoke them in a smoke house for two days with hickory wood.