barrel, with layers of ashes, or charcoal, between. When you take out
a ham to cut for use, be sure and put it away in a dark place, well
covered up; especially in summer.

Some very experienced epicures and cooks, think the old-fashioned way
of preparing bacon is troublesome and useless. They say that legs of
pork placed upright in pickle, for four or five weeks, are just as
nice as those rubbed with so much care. The pickle for pork and hung
beef, should be stronger than for legs of mutton. Eight pounds of
salt, ten ounces of salt-petre and five pints of molasses is enough
for one hundred weight of meat; water enough to cover the meat
well--probably, four or five gallons. Any one can prepare bacon, or
dried beef, very easily, in a common oven, according to the above
directions. The same pickle that answers for bacon is proper for
neat's tongues. Pigs' tongues are very nice, prepared in the same
way as neat's tongues; an abundance of them are sold for rein-deer's
tongues, and, under that name, considered a wonderful luxury.

Neat's tongue should be boiled full three hours. If it has been in
salt long, it is well to soak it over night in cold water. Put it in
to boil when the water is cold. If you boil it in a small pot, it is
well to change the water, when it has boiled an hour and a half; the
fresh water should boil before the half-cooked tongue is put in again.
It is nicer for being kept in a cool place a day or two after being
boiled. Nearly the same rules apply to salt beef. A six pound piece
of corned beef should boil full three hours; and salt beef should be
boiled four hours.

The saltier meat is, the longer it should be boiled. If very salt, it
is well to put it in soak over night; change the water while cooking;