“In putting the rods and frames into the chimney, be careful that the fish do not touch each other, but rather place them so that a free current of smoke may ascend between them; for instance, 3 in. apart. As to fuel, the fire may be lighted with shavings and chips of deal; but oak sawdust should be used generally, mixed sometimes with beech, birch, and other woods. I decidedly prefer the small branches of the oak, such as charcoal is made from, after it has been peeled for the tanners’ bark: for these emit a much milder smoke than the sawdust of adult wood. They should be procured in the proper season, and stored in a dry room or shed. Never use old oak or other slabs (which are often little more than sap), nor old barrels, not knowing what their contents have been. As a general rule I would direct that, when delicate articles are to be smoked, you should make use of the milder woods, and dust mixed with oak; but for hams, bloaters, &c., the stronger flavour is the best. The embers must never be disturbed while any goods are smoking, as dust would ascend and spoil their appearance.” (‘Art of Curing.’) _Salting._ Bacon.--(1) Lay a middle of pork (a side with the hand and ham removed), with the ribs in, in a trough with salt for 12-14 hours; wipe dry, wash out the trough, and replace the side; boil for 10 minutes 1 gal. soft water, 2 lb. each common and bay salt, 2 oz. saltpetre, 2 lb. sugar, and a handful of chopped bay leaves; skim, pour on cold, rub in twice daily, and turn often for a fortnight; wipe dry, hang in the air for 24 hours, and smoke at least 3 weeks. (2) Spiced. Remove all bones from a middle or side and soak for 12 hours in renewed pans of water to extract all blood; pickle for 16 days in 1 gal. water, 1 lb. each salt and sugar, and ¼ lb. sal prunelle; wipe dry, and strew one side with powdered sage, bay leaves and white pepper; roll tightly and tie at every 3 inches; smoke for 14 days. Bath Chaps.--Select cheeks from pigs not exceeding 8 score; split, and remove all offal; for each stone of meat mix 1 lb. each of coarse sugar and bay or rock salt and 1 oz. each of pepper and saltpetre; rub well daily for a week; turn in the pickle for another fortnight; wipe dry, coat with warmed coarse oatmeal, and hang dry for a week; smoke for a month, preferably with oak and turf.