Hams, to Pickle (old Yorkshire way).—Rub two or three hams well with a mixture of half a peck of salt, ½oz. sal prunella, 2oz. saltpetre, and 4lb. coarse sugar. Then lay them in a tub, covering them with the rest of the mixture. Let them lie in this for three days, then take them out and let them hang for twenty-four hours at least. Meantime prepare a pickle with enough water to cover the hams thoroughly, and sufficient salt to float an egg; boil, skim, and strain this, and steep the hams in this when cool, for a fortnight.