made Plain and Eaj% 
When you broil any of thefe hams in flices, or bacon, have 
fome boiling water ready, and let the flices lie a minute or two 
in the water, then broil them ; it takes out the and makes 
them eat finer. 
To make bacon . 
TAKE a fide of pork, then take off all the infide fat, lay it 
on a long board or drefier, that the blood may run away, rub ii 
well with good fait on both Tides, let it lie thus a week ; theii 
take a pint of bay-falt, a quarter of a pound of falt-petre, beat 
them fine, two pounds of coarfe fugar, and a quarter of a peck of 
common fait. Lay your pork in fomething that will hold the 
pickle, and rub it well with the above ingredients. Lay the 
ikinny fide downwards, and bade it every day with the pickle for 
a fortnight; then bang it in wood-frnoke as you do the beef, and 
afterward hang it in a dry place, but not hot. You are to oh~ 
ferve, that all hams and bacon (hould hang dear frcm every 
thing, and not again ft a wall. 
Obferve to wipe off all the old fait before you put it into this 
pickle, and never keep bacon or barns in a hot kitchen, or in a 
room where the fun comes. It makes them all riifty; 
To fav'e potted birds , that begin to be bad . 
I HAVE feen potted birds which have come a greri way, of¬ 
ten fmell fo bad, that no body could bear the fmeli for the rank^- 
hefs of the buttef, and by managing them in the following man¬ 
ner, have made them as good as ever ivas eat: 
Set a large faiice-pan of clean water on the fire ; when it boils* 
take off the butter at the top, then take the fowls out one by 
one, throw thetn into that fauce-pan of water half d minute, 
whip it oiir, and dry it in a clean cloth infide and out; fo do ail 
till they are quite done. Scald the pot clean ; when the birds 
are quite cold, feafon them with mace, pepper, and fait to yoiif 
mind, put them down c loft in a put, and pouf clarified buttef 
over them. 
To pickle mackreU catted cut each j 
CUT your mackrel into round pieces, and divide one intd 
five or fix pieces : to fix large mackrel you may take one ounce 
of beaten pepper, three large nutmegs, a little mace* and a hand-* 
ful of fait. Mix your fait and beaten fpice together, then make 
two or three holes in each piece, and thruft the feafoning into 
the holes with your finger, rub the piece all over with the fea- 
S 2 Toning, 
