re be
well examined when it comes in; and if flies have touched it, the part
must be cut off, and then well washed. Meat that is to be salted should
lie an hour in cold water, rubbing well any part likely to have been
fly-blown. When taken out of the water, wipe it quite dry, then rub it
thoroughly with salt, and throw a handful over it besides. Turn it every
day, and rub in the pickle, which will make it ready for the table in
three or four days. If to be very much corned, wrap it in a well-floured
cloth, after rubbing it with salt. This last method will corn fresh
beef fit for the table the day it comes in, but it must be put into the
pot when the water boils. If the weather permit, meat eats much better
for hanging two or three days before it is salted. In very cold weather,
meat and vegetables touched by the frost should be brought into the
kitchen early in the morning, and soaked in cold water. Putting them
into hot water, or near the fire, till thawed, makes it impossible for
any heat to dress them properly afterwards. In loins of meat, the long
pipe that runs by the bone should be taken out, as it is apt to taint;
as also the kernels of beef. Rumps and edgebones of beef when bruised,
should not be purchased. To preserve venison, wash it well with milk and
water, then dry it with clean cloths till not the least damp remains,
and dust it all over with pounded ginger, which will protect it against
the fly. By thus managing and watching, it will hang a fortnight. When
to be used, wash it with a little lukewarm water, and dry it. Pepper is
likewise good to keep it.

KIDNEY PUDDING. Split and soak the kidney, and season it. Make a paste
of suet, flour, and milk; roll it, and line a bason with some of it. Put
in the kidney, cover the paste over, and pinch it round the edge. Tie up
the bason in a cloth, and boil it a considerable time. A steak pudding
is made in the same way.

KITCHEN ECONOMY. Many articles thrown away, or suffered to be wasted in
the kitchen, might by proper management be turned to a good account. The
shank bones of mutton, so little esteemed in general, would be found to
give richness to soups or gravies, if well soaked and brushed, before
they are added to the boiling. They are also particularly nourishing for
sick persons. Roast beef-bones, or shank bones of ham, make fine
peas-soup; and should be boiled with the peas the day before the soup
is to be eaten, that the fat may be taken off. The liq