some clean and dry wood ashes. Put some at the bottom of a box or chest
long enough to hold a flitch of bacon; lay in one flitch, and then put
in more ashes, then another flitch, and cover this with six or eight
inches of the ashes. The place where the box or chest is kept ought to
be dry, and should the ashes become damp, they should be put in the
fireplace to dry, and when cold, put back again. With these precautions,
the bacon will be as good at the end of the year as on the first day.