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102 DOMESTIC COOKERY AND

Cabbage.

Take firm heads of purple cabbage; quarter them,
sprinkle them with salt, and then let them lay three or four
days; when shave them fine, drain off the salt, and put
them in a jar; boil enough vinegar to cover them, with
horse-radish, pepper and cloves; when nearly cold pour
it on the cabbage, and put in a little cochineal tied up
in a bag; it will be fit for use in a week.

Beans.

String the beans; boil strong salt and water, and pour
over them, when nearly cold; let them lay in this a
week, then wash them and put them in the kettle with
cabbage leaves round them, and a piece of alum; let
them scald an hour in weak vinegar, then put them in
a jar, with pepper, mustard, horse-radish, and cloves,
and pour strong vinegar over them.

To Cure Bacon.

To one thousand weight of pork put one bushel of
fine salt, one pound and a half of saltpetre rolled fine,
and mixed with the salt; rub this on the meat and pack
it away in a tight hogshead; let it lay for six weeks,
then hang it up and and smoke it with hickory wood, every
day for two weeks, and afterwards two or three times a
week, for a month; then take it down and rub it all
over with hickory ashes, which is an effectual remedy
against the fly or skipper.

To Cure Hams and Shoulders.

To cure five hundred weight of hams and shoulders,
take fifteen quarts of common salt, one pound and a half
of saltpetre rolled fine, half a pound of red pepper pods
chopped fine, and four quarts of molasses; mix them all
together, and rub the meat well, pack it down, cover it
close, and let it remain six weeks; then hang it up and
smoke it with green hickory wood, for three weeks; if
there is a damp spell of weather it is best to make a fire
in your meat-house occasionally, through the summer,