ryg2- on preserving peese. 13 
When the tail of the duck spreads out like a fan, they 
know that it is fat enough ; they are then turned out te 
“bathe in water, after which they are killed. 
I have opened two ducks, of which the one had not, 
and the other had been crammed. The frst had a liver of 
"the natural size, the fkin equally thick, and the lungs per- 
fectly sound. That. which had been crammed had an 
enormous liver, which, covering all the lower part of the 
belly, extended as far as the atius; (the ducks are generally 
suffocated, when by the prefsure of the liver the anus is 
: opened, and the liver appears at its orifice.) T he Jungs 
‘were small and loaded with blood.. The fkin of the belly 
_ ‘which covered the liver was of the thicknefs of a fhilling. 
f Mode of curing ducks for preservation. 
_. When the ducks thus crammed, as well as the geese, have 
been plucked, they seem balls of fat, and none of their mem- 
bers are discernible. Two days after killing, they are ope- 
, ned below, and theiiwings and legs taken off, and the fle(h 
_ which covers the rump and the stomach. The whole is 
put into a salting tub with the neck and the end of the 
rump, and is left covered with salt for fifteen days; after 
7 _ which they are cut into four quarters, and put into the 
pot. Care is taken first to season them with cloves, and 
_ to put some spiceries to them,—some leaves of Spanith 
- laurel and a little saltpetre having been put in the brine 
to give the meat a fine red colour. 
Geese salted with the salt of the well of Sa/ice, are much 
tenderer, and more delicate, than those salted with sea salt. 
‘Tt is even the case with hams ; and it is to that salt that the 
shams of Bigorre and Bearn, known by the name of hams 
_ of Bayonne owe their reputation. . 
Mode of curing geese for preservation. 
~ There are two ways of preparing the geese, raw or dref- 
ed. ‘The first is not-much used, on account of its dear- 
* OL, Xii. K 4 
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