put a cross-stick near the bottom, to hang the articles to be smoked on.
Next, in the side, cut a hole near the top, to introduce an iron pan
filled with sawdust and small pieces of green wood. Having turned the
tub upside down, hang the articles upon the cross-stick, introduce the
iron pan in the opening, and place a piece of red-hot iron in the pan,
cover it with sawdust, and all will be complete. Let a large ham remain
40 hours, and keep up a good smoke.
TO CURE BACON OR HAMS IN THE DEVONSHIRE WAY.