o fat, weighing not over two hundred pounds, then after it is
dressed and cooled cut it up into proper pieces; allow to every
hundred pounds a mixture of four quarts of common salt, one quarter of
a pound of saltpetre and four pounds of sugar. Rub this preparation
thoroughly over and into each piece, then place them into a tight tub
or suitable cask; there will a brine form of itself from the juices of
the meat, enough at least to baste it with, which should be done two
or three times a week; turning each piece every time.

In smoking this bacon, the sweetest flavor is derived from black birch
chips, but if these are not to be had, the next best wood is hickory;
the smoking with corn-cobs imparts a rank flavor to this bacon, which
is very distasteful to English people visiting this country. It
requires three weeks or a month to smoke this bacon properly.

_Berkshire Recipe_.

TO TRY OUT LARD.

Skin the leaf lard carefully, cut it into small pieces, and put it
into a kettle or saucepan; pour in a cupful of water to prevent
burning; set it over the fire where it will melt slowly. Stir it
frequently and let it simmer until nothing remains but brown scraps.
Remove the scraps with a perforated skimmer, throw in a little salt to
settle the fat, and, when clear, strain through a coarse cloth into
jars. Remember to watch it constantly, stirring it from the bottom
until the salt is thrown in to settle it; then set it back on the
range until clear. If it scorches it gives it a very bad flavor.

SAUCES AND DRESSINGS.

DRAWN BUTTER.

Melted butter is the foundation of most of the common sauces. Have a
covered saucepan for this purpose. One lined with porcelain will be
best. Take a quarter of a pound of the best fresh butter, cut it up,
and mix with it about one tablespoonful of flour. When it is
thoroughly mixed, put it into the saucepan, and add to it half a
teacupful of hot water. Cover the saucepan and set it in a large tin
pan of boiling water. Shake it round continually (always moving it the
same way) till it is entirely melted and begins to simmer. Then let it
rest till it boils up.

If you set it on too hot a fire it will be oily.

If the butter and flour are not well mixed, it will be lumpy.

If you put in too much water, it will be thin and poor. All these
defects are to be carefully avoided.

In melting butter for sweet or pudding sauce, you may use milk instead
of water.

TARTARE SAUCE.

The