
-Begin Recipe Export- QBook version 1.00.14

Title: Settler's Pickle for Hams, Cheeks, and Shoulders
Keywords: Preserves, pickle, ham, settler's guide, old method

Fourteen pounds of good salt, half a pound of salpetre, two quarts of
molasses or four pounds of coarse brown sugar, with water enough to
dissolve the salt, and a pint of good beer or of vinegar, if you command
either.  Bring this liquor to a boil, and scum off all the impurities
that may rise to the surface.  When cold, pour this over your hams,
which should be cold, but not frozen.  The addition of pepper, allspice,
and cloves is made by some who like a high flavour to the hams.  The
hams should remain in this pickle six or eight weeks; being turned and
basted every two or three days, and then hung in the smoke house.  The
best woods for smoking are: sugar maple chips, hickory, birch, corn
cobs, white ash, and beech.  Wehn removed from the smoke house, sew each
ham in any old linen or cotton cloth, and if you give this covering a
coating of whitewash, with a whitewash brush, it will preserve it from
the flies.

Origin:  The Canadian Settler's Guide, written in 1855

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-Begin Recipe Export- QBook version 1.00.14

Title: Settler's Prize Ham
Keywords: Preserves, ham, settler's guide, old method

Rub your ham, which should be of fine grained, well fed pork, when quite
cold, with fine salt, to which add a little red pepper, and half a pint
of molasses.  Let it remain in the pickle, basting and turning it for
six weeks.  Then hang it up, and smoke for six weeks.  About the first
week in April take it down; wash it in cold water, and rub it over with
unleached ashes.  If you have any number of hams, let them lie for a
week, heaped together; then hang them in a cool room, having sewn them
in canvas or old cotton covers.

Origin:  The Canadian Settler's Guide, written in 1855

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-Begin Recipe Export- QBook version 1.00.14

Title: Settler's Boiled Ham
Keywords: Preserves, ham, boiled, settler's guide, old method

Soak it overnight in soft water; wrap a lock of sweet hay about it, and
boil in plenty of water, three, or if very large, four hours; let the
ham remain in the water to cool gradually.  Next day remove the skin, and
trim all unsightly parts away.  The ham will retain its flavour and juice
much better than if skinned hot; this of course can only be adopted when
you do not require to serve the joint up hot to table; in that case
skinning it; grate crumbs of bread over the surface, and let it stand a 
few minutes in the oven to crisp the bread crumbs.

Origin:  The Canadian Settler's Guide, written in 1855

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-Begin Recipe Export- QBook version 1.00.14

Title: Settler's Pickle for Pork or Beef
Keywords: Preserves, pickle, meat, settler's guide, old method

To three gallons of pickle, strong enough to float an egg, add 1/4 pound
of alum, 1 quart of treacle, 1 oz of potash, mix them well together;
pack the beef or pork, and pour the pickle on it; cover it close; in
about three weeks it will be fine for use.  The meat must not be salted,
but packed as it comes from the butcher, and the pickle poured over it.

Origin:  The Canadian Settler's Guide, written in 1855

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