To make the best Bacon.

To each ham put one once of saltpetre, one pint bay salt, one pint molasses, shake together 6 or 8 weeks, or when a large quantity is together, bast them with the liquor every day; when taken out to dry, smoke three weeks with cobs or malt fumes. To every ham may be added a cheek, if you stoy away a barrel and not alter the composition, some add a shoulder. For transportation or exportation, double the period of smoking. 


American Cookery
Amelia Simmons
1798

Northampton
Massachusetts

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