One bushel of salt (Ashton the best), two pounds of sugar, one-quarter pound black pepper, tablespoonful of cayenne pepper. This quantity is for one thousand pounds of meat. Rub it well on the hams, let them lie with skins down, and put an extra handful of the mixture on the top of each ham; at the end of three weeks rub this well into the hams. If the weather is cold, let them remain this way for six weeks; if mild, for five weeks, at the end of which time hang up with tar rope, and smoke every day for four weeks with hickory, and cedar wood mixed. Cure breakfast bacon and shoulders the same way.