[Illustration: FIG. 142.--STAFFORDSHIRE HAM.] [Illustration: FIG. 143.--YORKSHIRE SIDE.] On meats not overhauled not less than four and one-half nor more than five and one-half pounds of salt to the one-hundred pounds on all cuts excepting long cut hams, should be used. On the latter from five to six pounds of salt per one-hundred pounds of meat should be applied. In the summer months the maximum amounts heretofore described should be used. On meats overhauled used three to three and one-half pounds of salt per one-hundred pounds when putting down, and three pounds per one-hundred pounds when overhauling. Rub salt in well under the sides of shanks of shoulders, and use plenty on the top of shanks of both. [Illustration: FIG. 144.--STAFFORDSHIRE SIDE.] [Illustration: FIG. 145.--DUBLIN CUT.] _Rubbing Side and Pockets._--In salting sides, salt the heaviest on the shoulder and along the loin, rubbing the edges of all cuts carefully, seeing that the salt adheres to all parts of the meat before it is piled, for if there are places where there is no salt on the meat, it will discolor and eventually become slippery and in bad condition. In stuffing the pockets of long clears and long ribs, do not use more than one and one-half times the amount of salt on the same area of shoulder or loin. Too much salt used in the pockets of the sides gives the meat a burned salty appearance and condition. [Illustration: FIG. 146.--ANTWERP BACK CUT.] In rubbing the salt into the pockets be careful to put the salt into every part, otherwise meat will spoil in places missed. Bellies require less salt, the fixed rule being 42%. They are not usually overhauled but are frozen at cure, if shipping is deferred. [Illustration: FIG. 147.--SQUARE EXPORT SHORT RIB.] _Color._--A great deal depends upon the color of English meats. The trade demands a bright, attractive appearance in same and considerable saltpetre is necessary. Four ounces of saltpetre to the 100 pounds of meat on cuts weighing from three to five pieces per 100 pounds, to as high as six ounces per 100 pounds on smaller cuts, should be used. The salt and saltpetre should be thoroughly mixed before applying. [Illustration: FIG. 148.--WILTSHIRE SIDE.] _Piling._--Use extra care to pile meats closely and exclude the air, for they will not develop a desirable color when they are exposed to the air. After the meats are all piled evenly, the edges should be gone over, and any exposed parts covered with a fine sprinkling of salt. Sides are piled so as to make a cup of the hollow portion with a tendency for the pickle to drain slightly toward the back. Hams are piled shank down on an angle of about 45°. [Illustration: FIG. 149.--SQUARE SHORT CLEAR.]