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Ham To Cure No 8

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

One ounce of pepper, two of saltpetre, one pound of bay salt, one ounce

of sal prunella, one pound of common salt. Rub these in well, and let

the ham lie a week after rubbing; then rub over it one pound of treacle

or coarse sugar. Let it lie three weeks longer; take it up, steep it

twenty-four hours in cold water, and then hang it up.

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