hose 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;
and observe the same rules as in boiling tongue. If it is intended to
be eaten when cold, it is a good plan to put it between clean boards,
and press it down with heavy weights for a day or two. A small leg
of bacon should be boiled three hours; ten pounds four hours; twelve
pounds five hours. All meat should boil moderately; furious boiling
injures the flavor.

Buffalo's tongue should soak a day and a night, and boil as much as
six hours.

* * * * *

CHOICE OF MEAT.

If people wish to be economical, they should take some pains to
ascertain what are the cheapest pieces of meat to buy; not merely
those which are cheapest in price, but those which go farthest when
cooked. That part of mutton called the rack, which consists of the
neck, and a few of the rib bones below, is cheap food. It is not more
than four or five cents a pound; and four pounds will make a dinner
for six people. The neck, cut into pieces, and boiled slowly an hour
and a quarter, in little more than water enough to cover it, makes
very nice broth. A great spoonful of ric