to pieces the size of a nut, season it in the above
proportion, and press it compactly into the pie, in alternate layers of
fat and lean, and pour in a small quantity of water; lay on the lid, cut
the edges smoothly round, and pinch them together. Bake in a brick oven,
which should be slow, as the meat is very solid. Very frequently, the
inexperienced cook finds much difficulty in raising the crust. She
should bear in mind that it must not be allowed to get cold, or it will
fall immediately: to prevent this, the operation should be performed as
near the fire as possible. As considerable dexterity and expertness are
necessary to raise the crust with the hand only, a glass bottle or small
jar may be placed in the middle of the paste, and the crust moulded on
this; but be particular that it is kept warm the whole time.

_Sufficient_.--The proportions for 1 pie are 1 lb. of flour and 3 lbs.
of meat.

_Seasonable_ from September to March.

THE FLESH OF SWINE IN HOT CLIMATES.--It is observed by M.
Sonini, that the flesh of swine, in hot climates, is considered
unwholesome, and therefore may account for its proscription by
the legislators and priests of the East. In Egypt, Syria, and
even the southern parts of Greece, although both white and
delicate, it is so flabby and surcharged with fat, that it
disagrees with the strongest stomachs. Abstinence from it in
general was, therefore, indispensable to health under the
burning suns of Egypt and Arabia. The Egyptians were permitted
to eat it only once a year,--on the feast of the moon; and then
they sacrificed a number of these animals to that planet. At
other seasons, should any one even touch a hog, he was obliged
immediately to plunge into the river Nile, as he stood, with his
clothes on, in order to purify himself from the supposed
contamination he had contracted by the touch.

LITTLE RAISED PORK PIES.

836. INGREDIENTS.--2 lbs. of flour, 1/2 lb. of butter, 1/2 lb. of mutton
suet, salt and white pepper to taste, 4 lbs. of the neck of pork, 1
dessertspoonful of powdered sage.

_Mode_.--Well dry the flour, mince the suet, and put these with the
butter into a saucepan, to be made hot, and add a little salt. When
melted, mix it up into a stiff paste, and put it before the fire with a
cloth over it until ready to make up; chop the pork into small pieces,
season it with white pepper, salt, and powdered sage; divide t