borax, add % oz. of camphor ; dissolve in a little spirits of wine ; then mix with a quart of boiling water ; cool and it will be ready for use. It cleanses and strengthens the hair effectually. Or, boil in water. 3 ozs. of sassafras wood, and oz. of pearl-ash. Or, honey, 4 lbs.; tendrils of vines, 1% lb; rose- HAL 205 HAM mary, 1 lb. Put Into a still, and distil slowly. -Or, take rosemary, maiden- hair, southern-wood, myrtle berries, and hazel bark, 3 ozs. each ; bum them to ashes, and with the ashes make a ley, and wash the hair with it. It cleanses and strengthens the hair. HALIBUT, to Fry.— Cut Into thin slices ; rib it with a knife ; fry it almost brown with butter or dripping ; take it up ; drain it from the butter ; clean the pan, and put it in again with port wine, sliced ginger, nutmeg, an- chovy, salt, and saffron beaten ; fry a little more ; add a little butter ; shake well together with a minced lemon✪ Halibut, to Fry. HAMS, to Choose. — Stick a skewer or sharp knife under the bone ; if it comes out with a pleasant smell, the ham is good ; but if the knife be daubed, and has a bad scent, do not buy it. Hams short in the hock are bek. Choose not long-legged pigs. HAMS, to Cure. — If the weather be cool, hang it up two days before it is salted. Beat it with it with a rolling- S'n. Take plenty of common salt, % . of coarse sugfar, and 4 ozs. of salt- petre ; mix ; warm ; rub the ham with it well, and lay the rest of the salt upon it ; in two days turn it ; rub it well with brine ; baste it several times a day for a month, for a large ham ; drain, wash off the salt with cold water ; dry with a cloth ; rub black pepper over the inside and in at the knuckle ; hang in a warm room to dry. Another Way. — Hang two days as before; if large, use 1 lb. of bay salt ; 4 ozs. saltpetre ; 1 lb. coarse sugar, and a handful of common salt, all finely powdered. Rub in the mix- ture thoroughly. Lay, the rind down- wards, and cover the fleshy parts with the mixture. Baste it often for four weeks, turning every day; proceed as before. HAM, to Give a High-Flavour. Hang as before. Sprinkle it with salt ; let it drain ; make a pickle of 1 quart of strong beer, J4 lb. of treacle, 1 or. of coriander seeds, a ozs. juniper berries ; pepper, allspice, saltpetre, 1 oz. each ; salprunella, oz. ; a handful of salt, and a head of shalot, sliced ; boil all together five minutes, and pour over the bam. Rub and turn every day for a fortnight. This is for a ham weighing 10 lbs. HAMS, to Keep. — The most effectual way is to tie them closely in cotton or canvas bags. Hang in a dry, cool, and well ventilated room when bagged. HAM AND EGGS FRIED. — Cut slices, place in the pan, and fry carefully. Do not bum. When done, break the eggs into the fat ; pepper slightly✪ Ham and Eggs Fried ; keep them whole ; do not turn them. Ham rashers may be served with spinach, and poached eggs.

AI-modernized reading of the original text

borax, add % oz. of camphor ; dissolve in a little spirits of wine ; then mix with a quart of boiling water ; cool and it will be ready for use. It cleanses and strengthens the hair effectually. Or, boil in water 3 ozs. of sassafras wood, and oz. of pearl-ash. Or, honey, 4 lbs.; tendrils of vines, 1% lb; rose- HAL HAM mary, 1 lb. Put into a still, and distil slowly. Or, take rosemary, maidenhair, southern-wood, myrtle berries, and hazel bark, 3 ozs. each ; bum them to ashes, and with the ashes make a ley, and wash the hair with it. It cleanses and strengthens the hair. HALIBUT, to Fry.— Cut Into thin slices ; rib it with a knife ; fry it almost brown with butter or dripping ; take it up ; drain it from the butter ; clean the pan, and put it in again with port wine, sliced ginger, nutmeg, anchovy, salt, and saffron beaten ; fry a little more ; add a little butter ; shake well together with a minced lemon. HAMS, to Choose. — Stick a skewer or sharp knife under the bone ; if it comes out with a pleasant smell, the ham is good ; but if the knife be daubed, and has a bad scent, do not buy it. Hams short in the hock are best. Choose not long-legged pigs. HAMS, to Cure. — If the weather be cool, hang it up two days before it is salted. Beat it with a rolling- pin. Take plenty of common salt, ½ lb. . of coarse sugar, and 4 ozs. of saltpetre ; mix ; warm ; rub the ham with it well, and lay the rest of the salt upon it ; in two days turn it ; rub it well with brine ; baste it several times a day for a month, for a large ham ; drain, wash off the salt with cold water ; dry with a cloth ; rub black pepper over the inside and in at the knuckle ; hang in a warm room to dry. Another Way. — Hang two days as before; if large, use 1 lb. of bay salt ; 4 ozs. saltpetre ; 1 lb. coarse sugar, and a handful of common salt, all finely powdered. Rub in the mixture thoroughly. Lay, the rind downwards, and cover the fleshy parts with the mixture. Baste it often for four weeks, turning every day; proceed as before. HAM, to Give a High-Flavour. Hang as before. Sprinkle it with salt ; let it drain ; make a pickle of 1 quart of strong beer, ¼ lb. of treacle, 1 oz. of coriander seeds, 2 ozs. juniper berries ; pepper, allspice, saltpetre, 1 oz. each ; salprunella, ½ oz. ; a handful of salt, and a head of shalot, sliced ; boil all together five minutes, and pour over the bam. Rub and turn every day for a fortnight. This is for a ham weighing 10 lbs. HAMS, to Keep. — The most effectual way is to tie them closely in cotton or canvas bags. Hang in a dry, cool, and well ventilated room when bagged. HAM AND EGGS FRIED. — Cut slices, place in the pan, and fry carefully. Do not bum. When done, break the eggs into the fat ; pepper slightly ; keep them whole ; do not turn them. Ham rashers may be served with spinach, and poached eggs.

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