Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/170

146&#93; 146] BAG of the latter ; and the whole all : to tiand for several hours 3 or, 2. If rime and circumstances would permit, he filtered the liquor by means of long flannel slips, cut tudinally by the web, but pre- viously soaked in another strong and perfectly clear solution of salt: these slips were so immersed into the coloured fluid, that the pro- je6ting external end reached ano- ther vessel, which had been plat ed much lower than that containing the brine, or drainings. When these particulars were properly at- tended to, the absorbed liquor be- came almost colourless, and pel- lucid. Having thus procured a clear liquid solution, nothing more was required than to evaporate it to dryness, in order to re-produce the salt in its original granulated form. We have faithfully reported the process, which may be imitated without difficulty, and at little or no expence. In our opinion, the second method of discharging the colour is preferable 5 as, by this, no alum will be required, which only contaminates the salt. Smoked Bacon, one of the most bed, but almost indigestible, inamanni pted in the curing of the 1 1 Hams. For the latter, t well fed, and allowed to roam at ire in the extensive moor- lands of that province, are. selected. And if credit be due to the report lately spread in London, by a native that those delicious hams, so much in diis country, are the produce of hogs wl Id for half price - puree! German ftldacw. , whe export BAG them to Hamburgh or Holland, we cannot, in justice to our friends, recommend diem for their salu- brity. The manner of obtaining them is nearly as follows : after the hams have been properly salted, rubbed, and wiped with dry cloths, in order to absorb all die impure juices, the cavities of the joints, as well as die bones themselves, are carefully covered with a mixture consisting of two parts of the best salt, perfectly dried, and one part of black pepper, coarsely powder- ed. As soon as this operation is per- formed, the hams are, on the same day, suspended in a chimney, where no other but wood fire is burnt, and which is usually increased dur- ing die first three days. The time of fumigation is regulated by the size of the meat, and generally ex- tends from three to six months. Although we have here given directions for preparing ham as well as bacon, we by no means wish to insinuate, diat either of them affords a wholesome article of nutriment. Such delicacies should be eaten only by die robust, the laborious, and healtiiy, in great moderation, and seldom. Under these conditions, they may occasi- onally afford proper exercise to a sound stomach, when taken in smell quantities, in die morning, or previous to a long journey in e weather. On the contr. weak and languid ha- bits, these artificial preparations* not unlike- all indurated animal fat, are most difficult of digestion, and therefore improper. As diey q rancid in the stomach, aps already tainted by long n, perrons afflicted ers, or liable to the heart-burn, ought entirely to ab- stain from their u^e. SADGER,
 * of the Germans, is prepared