under shelter
at night. At that time, the flesh of the animal was the staple
article of consumption in every family, and a large portion of
the wealth of the rich freemen of the country consisted of these
animals. Hence it was common to make bequests of swine, with
lands for their support; and to these were attached rights and
privileges in connection with their feeding, and the extent of
woodland to be occupied by a given number was granted in
accordance with established rules. This is proved by an ancient
Saxon grant, quoted by Sharon Turner, in his "History of the
Anglo-Saxons," where the right of pasturage is conveyed in a
deed by the following words:--"I give food for seventy swine in
that woody allotment which the countrymen call Wolferdinlegh."

FRIED SAUSAGES.

[Illustration: FRIED SAUSAGES.]

838. INGREDIENTS.--Sausages; a small piece of butter.

_Mode_.--Prick the sausages with a fork (this prevents them from
bursting), and put them into a frying-pan with a small piece of butter.
Keep moving the pan about, and turn the sausages 3 or 4 times. In from
10 to 12 minutes they will be sufficiently cooked, unless they are _very
large_, when a little more time should be allowed for them. Dish them
with or without a piece of toast under them, and serve very hot. In some
counties, sausages are boiled and served on toast. They should be
plunged into boiling water, and simmered for about 10 or 12 minutes.

_Time_.--10 to 12 minutes.

_Average cost_, 10d. per lb.

_Seasonable_.--Good from September to March.

_Note_.--Sometimes, in close warm weather, sausages very soon turn sour;
to prevent this, put them in the oven for a few minutes with a small
piece of butter to keep them moist. When wanted for table, they will not
require so long frying as uncooked sausages.

THE SAXON SWINEHERD.--The men employed in herding swine during
the Anglo-Saxon period of our history were, in general, thralls
or born slaves of the soil, who were assisted by powerful dogs,
capable even of singly contending with the wolf until his master
came with his spear to the rescue. In the "Ivanhoe" of Sir
Walter Scott, we have an admirable picture, in the character of
Gurth, an Anglo-Saxon swineherd, as we also have of his master,
a large landed proprietor, a great portion of whose wealth
consisted of swine, and whose rude but plentiful board was
liberall