1 qt. salt
1 pt. brown sugar
3 tbsp. pepper
2 oz. saltpetre

Melt in 3 pints warm warm, pretty hot. Stir in water until a thick paste. Place salt on boards. Leave 19 days, then smoke. Rub on hams and bacon. Rub in real well. If this paste runs off after a few days, rub it on again.

Mrs. Crist Weaver (Fanny)