with tufts of cauliflowers or
Brussels sprouts, and serve. Boiled tongue is frequently sent to table
with boiled poultry, instead of ham, and is, by many persons, preferred.
If to serve cold, peel it, fasten it down to a piece of board by
sticking a fork through the root, and another through the top, to
straighten it. When cold, glaze it, and put a paper ruche round the
root, and garnish with tufts of parsley.

_Time_.--A large smoked tongue, 4 to 4-1/2 hours; a small one, 2-1/2 to
3 hours. A large unsmoked tongue, 3 to 3-1/2 hours; a small one, 2 to
2-1/2 hours.

_Average cost_, for a moderate sized tongue, 3s. 6d.

_Seasonable_ at any time.

TO CURE TONGUES.

I.

674. INGREDIENTS.--For a tongue of 7 lbs., 1 oz. of saltpetre, 1/2 oz.
of black pepper, 4 oz. of sugar, 3 oz. of juniper berries, 6 oz. of
salt.

_Mode_.--Rub the above ingredients well into the tongue, and let it
remain in the pickle for 10 days or a fortnight; then drain it, tie it
up in brown paper, and have it smoked for about 20 days over a wood
fire; or it may be boiled out of this pickle.

_Time_.--From 10 to 14 days to remain in the pickle; to be smoked 24
days.

_Average cost_, for a medium-sized uncured tongue, 2s. 6d.

_Seasonable_ at any time.

_Note_.--If not wanted immediately, the tongue will keep 3 or 4 weeks
without being too salt; then it must not be rubbed, but only turned in
the pickle.

II.

675. INGREDIENTS.--9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered
saltpetre.

_Mode_.--Rub the above ingredients well into the tongues, and keep them
in this curing mixture for 2 months, turning them every day. Drain them
from the pickle, cover with brown paper, and have them smoked for about
3 weeks.

_Time_.--The tongues to remain in pickle 2 months; to be smoked 3 weeks.

_Sufficient_.--The above quantity of brine sufficient for 12 tongues, of
5 lbs. each.

_Seasonable_ at any time.

[Illustration: BEEF TONGUE.]

THE TONGUES OF ANIMALS.--The tongue, whether in the ox or in
man, is the seat of the sense of taste. This sense warns the
animal against swallowing deleterious substances. Dr. Carpenter
says, that, among the lower animals, the instinctive perceptions
connected with this sense, are much more remarkable than our
own; thus, an omnivorous monkey will seldom touch fruits of a
poisonous character, although their taste may be agreeable.
However this may be, man's instinct has dec