rything but the rabbits we were amply satisfied with the return we received for our labor. We had a constant s

ring" the last-mentioned dainties; but we think we may as well follow up the history of our pigs, from the sty to the kitchen. I always found that the recipes usually given for salt

of twelve p

ds of co

es of sa

d of b

of coars

e then placed in a deep pan, and a wine-glass of vinegar is added. They should be turned each day; and for the first three or four should be well rubbed with brine. After that time it will be sufficient, with a wood

taken to a baker's, where it was dried, but not smok

old-fashioned manner, on dogs; but if resident in or near a small town, there is always a drying-house to be met with,

the exception that we allow two pounds more of common salt, and when i

hams, etc., without any rubbing. We have never tried that way for meats that are to be dried, but can str

lons of s

d of coa

es of sa

nds of co

t. It will be fit to cook in ten days, but may be kept without injury for two months, when the pickl

pearance at table where the family is large, it is sometimes a pleasant method of varying the dish. It is the best way of any we know of, for curing tongues; it has

put into this pickle for about a fortnight. It is infinitely superior either to

urchased in our neighborhood, and as we were quite ignorant of the flavor they might impart, we did not trouble ourselve