Take such a quantity of water as will cover them & put in as much bay
salt & salt peeter 2 parts of the former and one of the latter as will
make a brine strong enough to bare an egg up the breadth of a 6 pence
when it is all dissolved over the fire then boyle it till you have
scumm’d it clean & when it is cold put in your ham or tongues & let
them lye in it a fortnight then smoake them in chimney a fortnight
longer.