flouring the Back at the same time often. _Memorandum_, This should be done
in a Yard, or Garden, with a Covering like a a Tent over it.

When the Belly-part of the Hog is enough, and turn'd upwards, and well
fix'd, to be steady upon the Grid-Iron, or Barbacue, pour into the Belly of
the Hog, three or four Quarts of Water, and half as much White-Wine, and as
much Salt as you will, with some Sage cut small; adding the Peels of six or
eight Lemons, and an Ounce of fresh Cloves whole.

Then let it broil till it is enough, which will be, from the beginning to
the end, about seven or eight Hours; and when you serve it, pour out the
Sauce, and lay it in a Dish, with the Back upwards. _Memorandum_, The Skin
must not be cut before you lay it on the Gridiron, to keep in the Gravey;
neither should any of the Skin be cut, when you have any Pork roasted for
the same Reason.



_Beef,_ or _Pork,_ to be salted for boiling immediately, from the
_Shambles._ From Mr. _J. P._ Chymist.

Take any piece of Beef you desire to boil, or Pork for the same, dressing
it fresh from the Shambles, or Market, and salt it very well, just before
you put it into the Pot; then as soon as your Meat is salted, take a coarse
Linnen Cloth, and flour it very well, and then put the Meat into it, and
tye it up close. Put this into a Kettle of boiling Water, and boil it as
long as you would any salt piece of Beef of the same bigness, and it will
come out as salt as a piece of Meat, that had been salted four or five
Days: but by this way of salting, one ought not to have pieces of above
five or six Pounds weight. _N.B._ If to half a Pound of common Salt you put