Some people make their bacon thus :
Take off all the inside fat of a side of
pork, and lay it on a long board or
dresser, that the blood may run from it.
Rub it well on both sides with good
salt, and let it lie one day. Then take a
pint of bay-salt, a quarter of a pound of
saltpetre, and beat them both fine ; two
pounds of coarse sugar, and a quarter
of a peck of common salt. Lay your
pork in something that will hold the
pickle and rub it well with the above
ingredients. Lay the skinny side down-
wards, and baste it every day with the
pickle for a fortnight. Then hang it on
a wood-smoke and afterwards hang it
in a dry place, but not in a hot place.
Observe that all hams and bacon
should hang clear from everything, and
not touch the wall. Take care to wipe
off the old salt before you put it into
the pickle, and never keep bacon or
hams in a hot kitchen, or in a room ex-
posed to the rays of the sun, as all these
matters contribute to make them rusty.
BACON, to cure as in Wilt-
shire.— Sprinkle each flitch with
salt, and let the blood draiD off for
twenty-four hours ; then mix a pound
and a half of coarse sugar, the same
quantity of bay-salt, nearly half a pound
of saltpetre, and a pound of common
salt. Rub this mixture well into the
bacon, turning it every day for a month,
then hang it to dry, and afterwards
smoke it ten days. This quantity of
salts is sufficient for the whole hog.
BACON, to choose. — If the
rind is thin, the fat firm and of a red
tinge, the lean tender, and of a good
colour, and adhering to the bone, you
may conclude it good and not old. If
there are yellow streaks in it, it is going,
if not already, rusty.
BACON, Excellent. — Divide the
hog, and take the chine out ; it is com-
mon to remove the spareribs, but the
bacon will be preserved better from
being rusty if they are left in. Salt the
bacon six days, then drain it from that
first pickle ; mix as much salt as you
judge proper with eight ounces of bay-
salt, three ounces of saltpetre,✪ Yorkshire Bacon and a
pound of coarse sugar, to each hog, but
first cut off the hams. Rub the salts
well in, and turn it every day for a
month. Drain, and smoke it a few
days ; or dry without, by hanging in
the kitchen, not near the fire.
BAD SMELLS.— When a per-
son is so much affected by a pungent
smell, as to cast him down, instantly
convey him to a place where there is
fresh air, dash cold water upon his
head, lace, and chest. Then let a per-
son press upon his breast bone, and
push his bowels up to his chest, and
suddenly let them go, producing the
same action as breathing, which must
be continued some minutes. Rub the
chest and limbs with brandy or ammo-
nia, mixed with oil, as a stimulant.
Hold ammonia, or strong smelling salts
to the nose, tickle the throat to cause
sickness. If cold put him to bed, put
bottles of hot water to his feet, thighs,
and arm-pits ; and if possible, get some
brandy, or other spirit and water, down
his throat ; or put him into a warm
bath, and use the flesh brush while in it.
BAGATELLE. — The player
commences by having the eight white
BA K
39
BAL
Consult me
1902Page 39 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Some people make their bacon thus : Take off all the inside fat of a side of pork, and lay it on a long board or dresser, that the blood may run from it. Rub it well on both sides with good salt, and let it lie one day. Then take a pint of bay-salt, a quarter of a pound of saltpetre, and beat them both fine ; two pounds of coarse sugar, and a quarter of a peck of common salt. Lay your pork in something that will hold the pickle and rub it well with the above ingredients. Lay the skinny side downwards, and baste it every day with the pickle for a fortnight. Then hang it on a wood-smoke and afterwards hang it in a dry place, but not in a hot place. Observe that all hams and bacon should hang clear from everything, and not touch the wall. Take care to wipe off the old salt before you put it into the pickle, and never keep bacon or hams in a hot kitchen, or in a room exposed to the rays of the sun, as all these matters contribute to make them rusty.
BACON, to cure as in Wiltshire.— Sprinkle each flitch with salt, and let the blood drain off for twenty-four hours ; then mix a pound and a half of coarse sugar, the same quantity of bay-salt, nearly half a pound of saltpetre, and a pound of common salt. Rub this mixture well into the bacon, turning it every day for a month, then hang it to dry, and afterwards smoke it ten days. This quantity of salts is sufficient for the whole hog.
BACON, to choose. — If the rind is thin, the fat firm and of a red tinge, the lean tender, and of a good colour, and adhering to the bone, you may conclude it good and not old. If there are yellow streaks in it, it is going, if not already, rusty.
BACON, Excellent. — Divide the hog, and take the chine out ; it is common to remove the spareribs, but the bacon will be preserved better from being rusty if they are left in. Salt the bacon six days, then drain it from that first pickle ; mix as much salt as you judge proper with eight ounces of baysalt, three ounces of saltpetre, and a pound of coarse sugar, to each hog, but first cut off the hams. Rub the salts well in, and turn it every day for a month. Drain, and smoke it a few days ; or dry without, by hanging in the kitchen, not near the fire.
BAD SMELLS.— When a person is so much affected by a pungent smell, as to cast him down, instantly convey him to a place where there is fresh air, dash cold water upon his head, lace, and chest. Then let a person press upon his breast bone, and push his bowels up to his chest, and suddenly let them go, producing the same action as breathing, which must be continued some minutes. Rub the chest and limbs with brandy or ammonia, mixed with oil, as a stimulant. Hold ammonia, or strong smelling salts to the nose, tickle the throat to cause sickness. If cold put him to bed, put bottles of hot water to his feet, thighs, and arm-pits ; and if possible, get some brandy, or other spirit and water, down his throat ; or put him into a warm bath, and use the flesh brush while in it.
BAGATELLE. — The player commences by having the eight white
BA K
BAL
Records on this page
Yorkshire BaconBacon Excellent