In other districts the ham and the shoulder are cut off and the side is converted into a middle, a ham and a shoulder or fore-ham. The jowls are taken off the head and salted with the bacon and hams. The upper part of the head, or, as it is commonly termed, the scorf, is usually used with the feet in the manufacture of brawn, or, as it is sometimes called, pork cheese--presumably from its being cooled in a form, and then turned out on to the dish on which it is served at table. The first operation in curing is to distribute a small quantity of salt all over the meat to be cured. If allowed to remain about forty-eight hours the blood remaining in the meat will have become dissolved, and will have exuded from the carcase. This liquid should be thrown away. A mixture in the proportion of 4 lbs. salt, 1 lb. coarse brown sugar, 1 oz. saltpetre, 1/4 oz. bay salt, and 1/4 oz. salt prunell should be prepared, and a portion of it be applied to all parts of the meat and particularly in the pocket hole, if the shoulder blade has been drawn. This should be continued for from twenty to thirty days, according to the thickness of the meat and the degree of saltness desired. In one or two districts of a limited area it is usual to rub the meat somewhat violently with a large pebble when applying the salt mixture, the alleged object being to rub in the salt; but for this there is not the slightest necessity as the result of the rubbing is nil, since the salt will penetrate the meat equally as well without the manipulation as with it. The principal point is to secure the distribution of the salt to every part of the meat so that the salt can penetrate and preserve it. When sufficiently cured the meat should be hung up and dried. If it be desired to have it smoked this is best done at the village bakery or smoke drying house. Smoking of hams and bacon is possible on a small scale with the aid of a smoke oven such as supplied by Messrs. Douglas and Sons of Putney, but it is, as a rule, cheaper and less troublesome to send the meat to the village smoking house. It will be advisable to brand or otherwise mark each piece of cured meat sent to be smoked, as the return of the same pieces is thus assured. Where the home curing of bacon and hams is followed, this is best carried out from the middle of October to the end of March; if it be attempted earlier or later a cold chamber is necessary.