It is not the purpose here to describe the technical processes used. In general it may be said that the application of salt is the first process, and this is done as soon after the slaughter as possible to secure the proper cooling of the carcass, usually from twenty-four to forty-eight hours. The meat, properly cut into the forms known to commerce, is carefully packed and heavily salted, and allowed to remain for some time in contact with the salt or with the brine which is produced therefrom. The salt penetrates to the interior of the flesh and hardens, to some extent, the tissues, abstracting water therefrom, and, without being wholly germicidal in character, prevents the introduction of eggs of insects and the development of ordinary germ life. The salt, however, does not entirely inhibit the enzymic action which tends to ripen the meat and make it more palatable. It naturally gives to the meat the salty flavor which is demanded by the taste in a preparation of this kind. Sugar is used, if at all, always in connection with salt as a preservative for meats. It may be employed in the pure state, but is usually the yellow or low-grade sugar or molasses. It gives to the preserved meat, especially ham, a flavor and quality much appreciated by the consumer. The application of wood smoke is usually the last process after the meats are properly cured in salt and sugar. The pieces are suspended in a convenient room and underneath is built a fire of hard wood, which is kept smouldering as much as possible in order to produce the maximum of smoke and minimum of heat. Oak, maple, and hickory woods are most highly prized for this purpose, since they develop on burning a rich aroma which imparts to the flesh a delicate flavor. The object of curing the meat is, first, to prevent decay; second, to impart the flavor of the well known condiments mentioned above, and third, to favor the development of the enzymic action which has the property not only to make the meat more aromatic than it otherwise would be, but also more pleasant to the taste.