Products of a Farm, but you have not taken notice of the Prefervation of Flesh, as I expected.

I fend this therefore, to inform you, that upon the fetting out of a Fleet in June, it was thought difficult to falt the Beef; but it was done, to full Satisfaction, by the following Method.

We killed an hundred Oxen, in June, towards the Clofe of the Evening, and let them hang up whole, till the next Evening: then, when the Cool comes on, cut out the Meffes, and by every Stand have a Punchin of Brine, and throw them into it as foon as they are cut, and in about three Minutes after that, take them out, and falt them well. Note, Thefe Pieces will by these means lofe their bloody Parts, in great measure, and be capacitated to receive the Salt than otherways, and then put Memorandum, We had not, out of all this quantity, above three Pieces fail'd, though. the Weather was extreme hot.

much better

them up.

Cheshire-Pye with Pork. From Mr. R. J.

AKE fome falt Loin of Pork, or Leg of Pork, and cut it into Pieces, like Dice, or as you would do for an Harfh. If it be boiled or roafted, it is no matter; then take an equal quantity of Potatoes, and pare them, and cut them into dice, or

in

in flices. Make your Pyc-Cruft, and lay fome Butter, in pieces, at the bottom, with fome Pepper and Salt; then put in your Meat and Potatoes, with fuch feasoning as you like, but Pepper and Salt commonly, and on the Top fome pieces of Butter. Then clofe your Pye, and bake it in a gentle Oven, putting in about a Pint of Water, juft before it is going into the Oven; for if you put in your Water over Night, it will spoil your Pye.

To bake Herrings in an extraordinary manner. From Mrs. M. N. of Shrewsbury.

T

AKE fresh Herrings, and when they

are scaled and cleaned, put them in a glazed earthen Veffel, where they can lie ftraight; then put in as much of the following Liquor as will cover them, viz. an equal quantity of fine pale and old strong Beer, with Vinegar, which is the best, or elfe all Vinegar, or as fome do, put two parts of Vinegar and one of Water; any of thefe will do well. Then put in fome Bay-Salt, fuch a quantity as you think will feason it to your mind, and to that a tenth part of Salt-Petre, which will not make it falt, but give it a fine relifh: to these put two or three Bay-Leaves, a bunch of sweet Herbs, fome Cloves, or Jamaica Pepper, and fome whole Pepper; then cover your

Pan,

Pan, and bake it in a quick Oven, with Bread. These must be eaten cold; they are excellent for a Country Breakfast, especially, if they are warm of the Spice, and if they are well done, the very Bones will diffolve.

To draw Gravey fom a private Family. From the fame.

AKE fome fleshy part of Beef, with

TA

out Fat, and cut it in pieces about the bigness of Pidgeons Eggs; then flour it well, and put it in a Sauce-Pan, with a little fresh Lard, or a little Butter, a little Onion fliced, fome Powder of fweet Marjoram, and a little Pepper. Cover all close, and ftir it now and then till the Gravey is come out enough, and then pour on it fome Water, when the Gravey is brown, and stir all together, and let them boil fome time; then ftrain it off, adding a little Lemon-Juice.

Another Gravey, for a private Family, where there is not an opportunity of getting Beef to make it of.

TAKE fome Butter, and some Onion,

cut small, put it in a Sauce-Pan, and fet it over the Fire till the Butter melts; then drudge in some Flour, and ftir it well, till the Froth finks down, and then it will be brown; you must then have ready prepared

pared the following Mixture to throw in, viz. fome good old Beer, and as much Water, an Onion cut small, fome Pepper and Salt, a fmall Anchovy fhred, a little Lemon-Peel grated, a Clove or two, and, if you have it, a little Mushroom Liquor, or Liquor of pickled Walnuts; then let them all fimmer together a little while, and it will produce a thick good Gravey.

The Manner of Truffing a Rabbit for Boiling.

C

UT the two Haunches of the Rabbit

close by the Back-Bone, two Inches, and turn up the Haunches, by the Sides of the Rabbit; skewer the Haunches through the lower Part of the Back, as at A; then put a Skewer through the utmost Joint of the Leg at B, and fo through the Body, and through the other Leg, fo that the

end

end of the Leg reaches the Shoulder-Blade. Then trufs up the Shoulders high, and let the Pinnions be carried back, to take the Legs at B, and lie between them and the, Body; and under the height of the Pinnions, put a Skewer, and bend the Neck backwards, and pafs the Skewer through all, at C, fo that it fupports the Blade-Bone, and holds the Head up.

The Manner of Truffing a fingle Rabbit for Roafting. From Mr.W.N.Poulterer.

Fig. 2

A

You

OU cafe the Rabbit all, excepting the lower Joints of the four Legs, and thofe you chop off: then pass a Skewer through the middle of the Haunches, after you have laid them flat, as at A; and the Fore-Legs, which are called the Wings, must be turn'd, as at B; fo that the fmaller

Joint