r fried.

_Time_.--3 or 4 minutes.

_Average cost_, 10d. to 1s. per lb. for the primest parts.

_Seasonable_ at any time.

_Note_.--When the bacon is cut very thin, the slices may be curled round
and fastened by means of small skewers, and fried or toasted before the
fire.

BOILED BACON.

804. INGREDIENTS.--Bacon; water.

[Illustration: BOILED BACON.]

_Mode_.--As bacon is frequently excessively salt, let it be soaked in
warm water for an hour or two previous to dressing it; then pare off the
rusty parts, and scrape the under-side and rind as clean as possible.
Put it into a saucepan of _cold_ water, let it come gradually to a boil,
and as fast as the scum rises to the surface of the water, remove it.
Let it simmer very gently until it is _thoroughly_ done; then take it
up, strip off the skin, and sprinkle over the bacon a few bread
raspings, and garnish with tufts of cauliflower or Brussels sprouts.
When served alone, young and tender broad beans or green peas are the
usual accompaniments.

_Time_.--1 lb. of bacon, 1/4 hour; 2 lbs., 1-1/2 hour.

_Average cost_, 10d. to 1s. per lb. for the primest parts.

_Sufficient_.--2 lbs., when served with poultry or veal, sufficient for
10 persons.

_Seasonable_ at any time.

TO CURE BACON IN THE WILTSHIRE WAY.

805. INGREDIENTS.--1-1/2 lb. of coarse sugar, 1-1/2 lb. of bay-salt, 6
oz. of saltpetre, 1 lb. of common salt.

_Mode_.--Sprinkle each flitch with salt, and let the blood drain off for
24 hours; then pound and mix the above ingredients well together and rub
it well into the meat, which should be turned every day for a month;
then hang it to dry, and afterwards smoke it for 10 days.

_Time_.--To remain in the pickle 1 month, to be smoked 10 days.

_Sufficient_.--The above quantity of salt for 1 pig.

HOW PIGS WERE FORMERLY PASTURED AND FED.--Though unquestionably
far greater numbers of swine are now kept in England than
formerly, every peasant having one or more of that useful
animal, in feudal times immense droves of pigs were kept by the
franklings and barons; in those days the swine-herds being a
regular part of the domestic service of every feudal household,
their duty consisted in daily driving the herd of swine from the
castle-yard, or outlying farm, to the nearest woods, chase, or
forest, where the frankling or vavasour had, either by right or
grant, what was called _free warren_, or the liberty to f