Show TO MAKE smithfield HAMS when cured according to directions given herewith they are con soldered about perfect after the hogs have been killed and the meat thoroughly cooled the fresh surface Is IB sprinkled with tine fine salt peter until the meat is white alte says the farm magazine about three or four pounds of saltpeter silt peter Is used to 1000 1 pound houndt ol of hams tine illic silt salt Is is then rubbed over the entire surface and the hams are packed in hulk bull not deeper thin three feet in ordinary weather the taci should rc r main thus tor for several days at least three 1 ihen I hen break the bulk and with fine salt and again pack lach each ham bam should remain in bulk at least one cne day for each pound of il eight the hams are then hung up ind gradually smoked lor for thirty oi 01 crt oas alth hickory or red oak oah birk barl aben hen the Is complete the I 1 be d and placed in gnass bast bait to guard against vermin I 1 ibe he so sn hams haas cured as enill cited improve with alth age and are con dered about perfect |