“Mr. Sockett having directed his attention to the smoking of hams with wood smoke, either in a building erected for that purpose, or in a chimney where wood alone is burned, in addition to its considerable increase of flavour, he considered it more effectually preserved from putrefaction by being, what is commonly called, smoke-dried. Mr. Sockett having ascertained by experiments, that meat thus cured required less salt, he was induced to suppose some antiseptic quality in the same, and not attributable to the mere application of heat. A neighbouring manufactory of pyro-ligneous acid afforded him an opportunity of trying a variety of experiments, which convinced him of the correctness of the supposition of the antiseptic quality of wood smoke, as the same effects as to flavour and preservation were produced in a superior degree without the aid of any increase of temperature, which, by drying, diminishes the nutritious quality of meat thus exposed.” “Mr. Sockett ascertained, that if a ham had the reduced quantity of salt usually employed for smoke-dried hams, and was then exposed to smoke, putrefaction soon took place when pyro-ligneous acid was not used; even one half this reduced portion of salt is sufficient when it is used, being applied cold, and the ham is thus effectually cured without any loss of weight, and retaining more animal juices.” “The mode adopted was by adding about two table-spoonfuls of pyro-ligneous acid to the pickle for a ham of 10 or 12 lbs.; and when taken out of the pickle, previous to being hung up, painted over with the acid, by means of a brush. In many instances, Mr. Sockett has succeeded by brushing the ham over with the acid, without adding any to the pickle. The same mode answers equally well with tongues, requiring a little more acid, on account of the thickness and hardness of the integuments.” “Upon dried salmon it answers admirably; brushing it over once or twice had a better effect than two months smoking in the usual way, and without the same loss from rancidity. From the result of a few experiments on herrings, he is persuaded that this mode of curing might be most advantageously introduced in our fisheries, so that herrings might be cured here superior to those imported from Holland.” “These experiments so satisfactorily demonstrating the antiseptic qualities of this acid, where only small portions of salt were employed, Mr. Sockett was then induced to try the results of the application of this acid when no salt was employed: he placed some beef steaks upon a plate, and covered the bottom with the acid, the steaks being daily turned; and at the time of recording the experiment, he noticed that they kept above six weeks without the least tendency to putrefaction: this experiment was made in the middle of July 1815.” “Not only Mr. Sockett, but many families in Swansea, and its vicinity, practise, with the greatest success, this mode of curing hams, tongues, beef, fish, &c.”