218 PRESERVES. 



the Provence plums and other kinds are also used ; these last 

 are called in England French plums. See Downing. 



PORK, TO CUT UP. Take off the head of the hog just 

 below the ears, cut him open right up and down the back, 

 and take the leaf-fat out for the lard ; then take a strip from 

 the pig's belly about one eighth of a yard in width, this is 

 not so nice as the leaf, and is not usually mixed with prime 

 lard. Turn the hog and cut out his legs and shoulders, then 

 cut out the spareribs and chine-bones, leaving the fat as thick 

 as possible for salting ; that is, cut very little fat pork out with 

 the spareribs and chine bones. Cut the remainder of the pork 

 in strips the length of the carcass and an eighth of a yard 

 in width, and bend them so as to pack them for salting in the 

 barrel. 



The fat round the intestines of pork is usually tried out for 

 soap and similar uses. 



POTATOES, TO BOIL. Have your potatoes about the 

 same size by dividing the larger ones. Cover them only 

 with water, and sprinkle a little salt between each layer of 

 potatoes. Put them in cold water and allow them to simmer 

 slowly. Prove them to see if they are done ; if they receive 

 the fork easily, pour off all the water, and leave the kettle 

 uncovered, and near enough to the fire to evaporate the moist- 

 ure of the potatoes, but not to scorch them. 



POULTRY, TO PLUCK. Turkeys and chickens, after 

 being bled to death by sticking or making an incision in the 

 neck, should be put into scalding, but not boiling-hot water, 

 and be stripped of their feathers. Geese and ducks may be 

 put to water that is nearly of a boiling heat, and then steamed 

 in a thick cloth that the down may be easily removed. 



PRESERVES. Where fruit is to be kept for months 



