How To Choose A Ham

Man.v a güod housewife has been often puzzled how to choose a ham. The follow ing simple direction niay be of servioe to a-Mst tbose in the dilemma : First. Never buy a ham simply becau.se it iü offered at a low price. No really firstcla8s haiu is apt to be sold at a very low figure. Second. Never selecta ham which is too lean. Although the lat ia considered by many to be i-o tuuch waste, still " a fat ham" always furnishes tender, juicy and fine flavored meat, while a lean ham is very often tough and dry when oooked. Thejoint should be well rounded and plump, rather than thin and fat. The skin should be thin and pliable. Third. Choosefreshlycured hams. Wines hu prove by age, hams do not. The more recently the joint has come from the curing cast (other things being equal), the better it wil! pleaee when cooked. Formerly the year's supply was packed in the winter, and after smoking, must need be "canvassed" or " bagged " to preserve it against the ravages of flies, and in this shape carriod to meet the demand, in summer and fall. This necessarily resulted io a considerable loss of the juioea of the meat by evaporation, while the surface of the flesh gradually became densely covered with mildew, which often gave a moldy flavor to tho entlre ham. Thi Ikis now been entirely obviated by such improvements ia curing by ice, that hams ol the rery finest quality are prepared even in the hottest weather, and so the market affords buyers new cured hanid (or every day in the year. Fourth. Af regards the size of a ham, that should depend very much on what you wish to do witn it. A whole ham alw.iys boils more satisfactory than a picce. For broiling or frying a ham of not leas than 12 pounds should be selected. One from 14 tn 18 pounds is preferable- Food and Health. ¦