surface of the
water, and all the expense which might otherwise be incurred in clearing
them away.

POOR MAN'S SAUCE. Pick a handful of parsley leaves from the stalks,
mince them very fine, and strew over a little salt. Shred fine half a
dozen young green onions, add these to the parsley, and put them into a
sauce boat, with three table-spoonfuls of oil, and five of vinegar. Add
some ground black pepper and salt, stir them together, and it is ready.
Pickled French beans or gherkins cut fine, may be added, or a little
grated horseradish. This sauce is much esteemed in France, where people
of taste, weary of rich dishes, occasionally order the fare of the
peasant.

PORK. This is a strong fat meat, and unless very nicely fed, it is fit
only for hard working people. Young pigs, like lamb and veal, are fat
and luscious, but afford very little nutriment. Pork fed by butchers, or
at distilleries, is very inferior, and scarcely wholesome; it is fat and
spongy, and utterly unfit for curing. Dairy fed pork is the best. To
judge of pork, pinch the lean; and if young and good, it will easily
part. If the rind is tough, thick, and cannot easily be impressed with
the finger, it is old. A thin rind denotes a good quality in general.
When fresh, the meat will be smooth and cool: if clammy, it is tainted.
What is called in some places measly pork, is very unwholesome; and may
be known by the fat being full of kernels, which in good pork is never
the case. Bacon hogs and porkers are differently cut up. Hogs are kept
to a larger size; the chine or backbone is cut down on each side, the
whole length, and is a prime part either boiled or roasted. The sides of
the hog are made into bacon, and the inside is cut out with very little
meat to the bone. On each side there is a large sparerib, which is
usually divided into two, a sweet bone and a blade bone. The bacon is
the whole outside, and contains a fore leg and a ham; the last of these
is the hind leg, but if left with the bacon it is called a gammon.
Hog's lard is the inner fat of the bacon hog, melted down. Pickled pork
is made of the flesh of the hog, but more frequently of smaller and
younger meat. Porkers are not so large as hogs, and are generally
divided into four quarters. The fore quarter has the spring or fore leg,
the fore loin or neck, the sparerib, and the griskin. The hind quarter
has the leg and the loin. Pig's feet and ears make various good dishes,
and should be cut of