112 HAPPY HOLLOW FARM 



the markets, you'd think this one must take 

 fire and burn up. He won't, though, not with 

 all that wealth of juice in him. I'm trying to 

 sear the skin over thoroughly, so the juice will 

 stay in. As the fat trickles down into the pan, 

 I keep dipping it up over him, to hurry the 

 browning. 



Now watch him. He's turning and turn- 

 ing. The first thing you know you'll see oily 

 yellow bubbles swelling under the skin on 

 breast and back and thigh. They swell and 

 swell till they're big as eggs; and then they 

 burst and jets of oily steam shoot out with a 

 sound like a penny whistle. Just sniff that 

 steam, now ! The room will be full of that odor 

 before we're through; you'll have to stand it 

 for an hour. 



The fire may sink a bit, now that the skin is 

 crusted. All we have to do now is to turn and 

 turn, and keep dipping up the drippings, and 

 wait. It's no trouble to tell when he's done; 

 the tender meat begins to pull away from the 

 leg-bones, and his whole body takes on a sort 

 of ripe, finished look, and there's an unmistak- 

 able finished smell in the sputtering steam. 

 The best sign, though, is that you simply can't 

 wait any longer. 



