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 coars sugar, two pounds of coarse, and two an a half pounds of common salt, and has a pound of saltpetre, in a deep earther glazed pan that will hold four gallons and with a cover that will fit close. keep the beef or hams as long as the; will bear before you put them into the pickle; and sprinkle them with coarse sugar in a pan, from which they must rain. Rub the hams, etc, well with to pickle; and pack them in close, puttin 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.