Five stitch in the shank; One on the shank joint; One on the aitch bone; One on top of the shank; Two in the body; making a total of ten stitches per ham. The meat should be overhauled from one vat to another at the end of five days, second overhauling ten days later, pumping at that time with three stitches: One in the shank; One in the body; One in the aitch bone. It adds greatly to the certainty of the cure of meats to be thus pumped. _Wilder Sirup Curing._--The best flavored meats are produced with sirup, instead of sugar, but meats handled in this way have not the keeping qualities that meats have when cured with a granulated or light sugar. The sirup also has a tendency to discolor the meat, making it look less attractive, and this, coupled with its tendency to cause fermentation, has made the curing of meat with sirup, in large concerns at least, undesirable. A formula for the use of sirup in a 1,500-gallon vat would be as follows: 88 gallons sugarhouse sirup. 75 pounds saltpetre. This will make a dark-colored pickle. Hams turned out in this manner are of a very delicate flavor. =Shoulder Meats Pickle.=--Shoulder meats are quite difficult to cure, probably owing to the blood content, etc. The chilling is quite as essential as for ham, and it is customary to use a stronger pickle, as well as to pump the meat somewhat heavily. The pickle for shoulder meats is to add to 1,000 gallons of 85-degree brine, 150 pounds of sugar and 65 pounds of saltpetre. =Bellies.=--Bellies cured in vats are a comparatively easily cured product. The process being to simply put the requisite quantity of meat in the cask and add the pickle. S. P. Bellies can be nicely cured in a pickle of 70-degree strength with 150 pounds of sugar and 65 pounds of saltpetre per 1,000 gallons. =Overhauling Meats.=--Overhauling is the term used in cellars to describe the process of transferring meat from one cask to another to insure its being shifted so that all parts of the meat may be equally exposed to the curing solution. It is a laborious task, but a necessity, and perhaps one of the first processes to be neglected in case of labor shortage. In most establishments its importance is recognized to be of such magnitude that a record is kept of each cask to see that the transaction is carried out. The following table gives the periods at which the meats should be changed: Fancy hams 5, 15 and 30 days. Regular hams 5, 20 and 40 days. Picnics 5 and 20 days. Bellies 4 and 15 days.