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Julie M. Clagett cookbook, 1908-1914

Page 19

hay, cut it with a knife, + with your hands, pull it well around the hams in the bag. Tie the bags with good strings, + put them in a garret or some dry place, + they will keep for years, + be better than when you hung them up. No flies or bugs will trouble the hams if the hay is well pulled around them. The sweating of the hams will be taken up by the hay, + the hay will impart a fine flavour to them. They should be put in bags, before the flies move.
[Saraloys?] Take 3 lbs young pork free from bone + skin. Salt it with 1 oz salt petre, + a lb common salt. Let it stand 2 days. Chop fine, + put in 3 teaspoons of pepper, 1 doz sage leaves, rubbed fine, + 1 lb grated bread. Mix well, + fill the skins as for sausages. Bake 1/2 hour in a slack oven. They are good hot or cold.
To cure 1000 weight of pork.
3 pecks of fine salt, 3 1/2 lbs salt petre, 2 quarts Hickory ashes, 2 do molasses (may have  been erased), 2 cups red pepper, mixed well together.

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hay, cut it with a knife, + with your hands, pull it well around the hams in the bag. Tie the bags with good strings, + put them in a garret or some dry place, + they will keep for years, + be better than when you hung them up. No flies or bugs will trouble the hams if the hay is well pulled around them. The sweating of the hams will be taken up by the hay, + the hay will impart a fine flavour to them. They should be put in bags, before the flies move. [Saraloys?] Take 3 lbs young pork free from bone + skin. Salt it with 1 oz salt petre, + a lb common salt. Let it stand 2 days. Chop fine, + put in 3 teaspoons of pepper, 1 doz sage leaves, rubbed fine, + 1 lb grated bread. Mix well, + fill the skins as for sausages. Bake 1/2 hour in a slack oven. They are good hot or cold. To cure 1000 weight of pork. 3 pecks of fine salt, 3 1/2 lbs salt petre, 2 quarts Hickory ashes, 2 do molasses (may have been erased), 2 cups red pepper, mixed well together.