Show CURING HAMS the vel by ir clar for martt tho following is the famous used by mrs henry clay for curing hama several hogs heads ot which were annually gent to boston under the namo of ashland lanns they commanded the highest price especially among alic wealthy whigs of that city for every ten hann of moil crato size ho took three and one halt pounds of amo salt one pound of saltpeter and two pound of brown sugar and after mixing them thoroughly together allm ahnin therewith on cither ido they acro then in n tight box and placed in a cool for about weeks the hum acro taken out and put in a tub or hogshead aud covered willi brine strong enough to swim an egg after remaining in tho pickle for about three weeks they were taken out rubbed with fresh salt and hung up in a well ventilated house for a few days to dry after which the were transferred to the smokehouse smoke house where they acro hung mp and smoked with green hickory or walnut wood until they hid acquired alio color of bright when each ham was sewed up in canvas the covering ind aning dij to dry after which wore whitewashed again and packed away in hogs heads with hickory asha until wanted cither for home uso or tending to doston toledo itlane |