1175. _New England Chowder._--Have a good haddock, cod, or any other solid fish, cut it in pieces three inches square, put a pound of fat salt pork in strips into the pot, set it on hot coals, and fry out the oil. Take out the pork, and put in a layer of fish, over that a layer of onions in slices, then a layer of fish with slips of fat salt pork, then another layer of onions, and so on alternately, until your fish is consumed. Mix some flour with as much water as will fill the pot; season with black pepper and salt to your taste, and boil it for half an hour. Have ready some crackers soaked in water till they are a little softened; throw them into your chowder five minutes before you take it up. Serve in a tureen. 1176. _Curing Hams--the Newbold Receipt._--Take seven pounds coarse salt, five pounds brown sugar, two ounces pearl-ash, 4 gallons of water. Boil all together, and scum the pickle well when cold. Put it on the meat. Hams remain in it eight weeks--beef three weeks. The above is for one hundred and ninety pounds weight. 1177. _A Pickle that will keep for years, for hams, tongues, or beef, if boiled and skimmed between each parcel of them._--To two gallons of spring water put two pounds of coarse sugar, two pounds of bay and two and a half pounds of common salt, and half a pound of saltpetre, in a deep earthen glazed pan that will hold four gallons, and with a cover that will fit close. Keep the beef or hams as long as they will bear before you put them into the pickle; and sprinkle them with coarse sugar in a pan, from which they must drain. Rub the hams, &c., well with the pickle, and pack them in close, putting as much as the pan will hold, so that the pickle may cover them. The pickle is not to be boiled at first. A small ham may lie fourteen days, a large one three weeks; a tongue twelve days, and beef in proportion to its size. They will eat well out of the pickle without drying. When they are to be dried, let each piece be drained over the pan; and when it will drop no longer, take a clean sponge and dry it thoroughly. Six or eight hours will smoke them, and there should be only a little sawdust and wet straw burnt to do this; but if put into a baker's chimney, sew them in a coarse cloth, and hang them a week. Add two pounds of common salt and two pints of water every time you boil the liquor. 1178. _To smoke Hams and Fish on a small scale._--Drive the ends out of an old hogshead or barrel; place this over a heap of sawdust of green hard wood, in which a bar of red-hot iron is buried; or take corn-cobs, which make the best smoke; place them in a clean iron kettle, the bottom of which is covered with burning coals; hang the hams, tongues, fish, &c., on sticks across the cask, and cover it, but not closely, that the cobs or sawdust may smoulder slowly, but not burn.