Hams, to Pickle (Italian fashion).—Mix together two quarts of Barolo wine (a rough red vin du pays, of the Burgundian lype), three quarts cold water, 6lb. coarse salt, nearly 1lb. bay salt, and about 6oz. saltpetre. Dissolve tbis all well, and when cool add to it an aromatic infusion as described above; then use it as in the preceding recipes. In Westphalia they boil together six quarts of water, 7lb. of salt, nearly 2lb. of sugar, 10oz. saltpetre, and 4oz. aromatic herbs, tied up in a piece of muslin; when cold, strain and use. For Bayonne hams, make a pickle with two quarts good sourd red French wine, three quarts cold water, 3½lb. of common salt, 10oz. bay salt, 5oz. saltpetre, and an infusion of rosemary, sage, and lavender.