New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

in which case they look much larger; but should the contrary be approved, the root must be cut off close to the gullet, next to the tongue, but without taking away the fat under the tongue. The root must be soaked in salt and water, and extremely well cleaned before it be dressed as hereafter directed: and the tongue laid in salt for a day and night before pickled. Great attention is requisite in salting meat; and in the country, where great quantities are cured, it is of still more importance. Beef and pork should be well sprinkled, and a few hours after hung to drain, before it be rubbed with the preserving salts; which mode, by cleansing the meat from the blood, tends to keep it from tasting strong. It should be turned daily, and if wanted soon, rubbed. A salting tub, or lead, may be used, and a cover should fit close. Those who use a good deal of salt meat will find it answer well to boil up the pickle, skim, and, when cold, pour it over meat that has been sprinkled and drained. Salt is so greatly increased in price, from the heavy duties, as to require additional care, and the brine ought not to be thrown away, as is the practice of some, after once using. In some families great loss is sustained by the spoiling of meat. The best mode to keep that which is to be eaten unsalted is, as before directed, to examine it well; wipe it daily, and pound some charcoal, and throw over it. If meat is brought from a distance in warm weather, the butcher should be charged to cover it close, and bring it early in the morning; but even then, if it be kept on the road, while he serves the customers who are nearest to him, it will probably be flyblown. This is most frequent in the country. Mutton will keep long by washing with vinegar, and peppering the broad end of the leg; if any damp appears, wipe it immediately. If rubbed with salt lightly,