long hung, and is very dry and salt, let it
remain in soak for 24 hours, changing the water frequently. This length
of time is only necessary in the case of its being very hard; from 8 to
12 hours would be sufficient for a Yorkshire or Westmoreland ham. Wash
it thoroughly clean, and trim away from the under-side, all the rusty
and smoked parts, which would spoil the appearance. Put it into a
boiling-pot, with sufficient cold water to cover it; bring it gradually
to boil, and as the scum rises, carefully remove it. Keep it simmering
very gently until tender, and be careful that it does not stop boiling,
nor boil too quickly. When done, take it out of the pot, strip off the
skin, and sprinkle over it a few fine bread-raspings, put a frill of cut
paper round the knuckle, and serve. If to be eaten cold, let the ham
remain in the water until nearly cold: by this method the juices are
kept in, and it will be found infinitely superior to one taken out of
the water hot; it should, however, be borne in mind that the ham must
_not_ remain in the saucepan _all_ night. When the skin is removed,
sprinkle over bread-raspings, or, if wanted particularly nice, glaze it.
Place a paper frill round the knuckle, and garnish with parsley or cut
vegetable flowers. (_See_ Coloured Plate P.)

_Time_.--A ham weighing 10 lbs., 4 hours to _simmer gently_; 15 lbs., 5
hours; a very large one, about 5 hours.

_Average cost_, from 8d. to 10d. per lb. by the whole ham.

_Seasonable_ all the year.

HOW TO BOIL A HAM TO GIVE IT AN EXCELLENT FLAVOUR.

812. INGREDIENTS.--Vinegar and water, 2 heads of celery, 2 turnips, 3
onions, a large bunch of savoury herbs.

_Mode_.--Prepare the ham as in the preceding recipe, and let it soak for
a few hours in vinegar and water. Put it on in cold water, and when it
boils, add the vegetables and herbs. Simmer very gently until tender,
take it out, strip off the skin, cover with bread-raspings, and put a
paper ruche or frill round the knuckle.

_Time_.--A ham weighing 10 lbs., 4 hours.

_Average cost_, 8d. to 10d. per lb. by the whole ham.

_Seasonable_ at any time.

HOW TO SILENCE A PIG. ANECDOTE OF CHARLES V.--When the emperor
Charles V. was one day walking in the neighbourhood of Vienna,
full of pious considerations, engendered by the thoughts of the
Dominican cloister he was about to visit, he was much annoyed by
the noise of a pig, which a country youth was carrying a little
w