Show A good boil sweet pickle Ilc lilo for the first thin thing to lo be looked after is 19 to get i 3 our lains silt salt enough c to keep well anil and not so y ill as to mike inake them thein liard and injure their flavor make boar brine just strong enough to float an v egg then bair in enough sugar or dewor kew orleans dowses to lu give it a rather ili ih i li taste and in every tic mic gallons of the tha pickle dissolve fi aiom oni two to three ounces auni es of saltpeter salt leter stir up ill your pickle V aini nd skim off all before using it beep act ep the hams weighted wc lighted dott town n and covered with this pickle for from four to tg seven beven weeks depending on in their ww size and the tempera temperature tuie of the neather in mild inird weather small hams halas will be ba salt enough in three weeks but in in n h freezing temperature no exact time cin cill be indicated in fit advance small and large sizes should be ba pickled separately separated sepa ratel otherwise other wiss somo soma will be too salt anil and some too fre frelih persons experienced in it the business can tell pretty accurately ay iy from their appearance when the tha hams are salt enough to bo be taken out lor for hooking cing but where thero there is doubt it il is well to cut one and see that the salt lias gone into the bone smoke with hickory wood or corncobs corn cobs never salt all any part of the hog boz until the animal heat is all out of the carcass |