Folio 2. Page 11. Recto

Folio 2. Page 11. Recto

Recipe for The Hampshire way of curing Bacon

The Hampshire way of curing Bacon
To a large hog of 12 or 14 stone
put ¼ pound lb bag salt ¼ pound lb salt petre 1 pound lb
coarse brown sugar, 1 ounce oz Sal prunella
mix them well together then divide
it and put half to each flitch rubbing
it well in & it is to remain so one
night- the next morning it must
be rubbe’d & covere’d with common
salt about the thickness of a
shilling for a hog of this size
it should not be less than 3
weeks in salt, the flitches should
be change’d every 2 or 3 days
& where the salt falls off more
must be put on, then drye'd in a
chimney 3 weeks or a month-

Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe.

Charlotte Starkie

Gillespie Family

1782 to 1808

Gillespie Family

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English

Paper document

The Hampshire way of curing BaconTo a large hog of 12 or 14 stone put ¼lb bag salt, ¼lb salt petre, 1lb coarse brown sugar, 1oz Sal prunel[l[, mix them well together then divide it and put half to each flitch rubbing it well in & it is to remain so one night- the next morning it must be rubb’d & cover’d with common salt about the thickness of a shilling, for a hog of this size it should not be less than 3 weeks in salt, the flitches should be chang’d every 2 or 3 days & where the salt falls off more must be put on, then dried in a chimney 3 weeks or a month -

"Sal prunel" should be "Sal prunella" which is potassium nitrate.