n it the
article to be baked; the other pot is put upon its top, as a cover, and
in it a shovelful of red-hot embers.

Bush Cookery.--Tough Meat.--Hammer it well between two stones before
putting it on the fire, and again when it is half cooked, to separate the
fibres. I have often seen people save themselves much painful
mastication, by hammering at each separate piece of meat, before putting
it in their mouths.

Rank Meat.--I have spoken of this, in another section, p. 200.

Kabobs.--Broil the rib-bones, or skewer your iron ramrod through a dozen
small lumps of meat and roast them. This is the promptest way of cooking
meat; but men on hard work are not satisfied with a diet of nothing else
but tough roasted flesh, they crave for succulent food, such as boiled or
baked meat.

Salt Meat, to prepare hurriedly.--Warm it slightly on both sides--this
makes the salt draw to the outside--then rinse it well in a pannikin of
water. This process extracts a large part of the salt, and leaves the
meat more fit for cooking.

Haggis.--Hearne, the North American traveller, recommends a "haggis made
with blood, a good quantity of fat shred small, some of the tenderest of
the flesh, together with the heart and lungs, cut or town into small
skivers; all of which is put into the stomach, and roasted by being
suspended before the fire with a string. Care must be taken that it does
not get too much heat at first, or it will burst. It is a most delicious
morsel, even without pepper, salt, or any seasoning."

Theory of Tea-making.--I have made a number of experiments on the art of
making good tea. We constantly hear that some people are good and others
bad tea-makers; that it takes a long time to understand the behaviour of
a new tea=pot, and so forth; and lastly, that good tea cannot be made
except with boiling water. Now, this latter assertion is assuredly
untrue, because, if tea be actually boiled in water, an emetic and partly
poisonous drink is the certain result. I had a tin lid made to my teapot,
a short tube passed through the lid, and in the tube was a cork, through
a hole in which a thermometer was fitted, that enabled me to learn the
temperature of the water in the teapot, at each moment. Thus provided, I
continued to make my tea as usual, and to note down what I observed. In
the first place after warming the teapot in the ordinary way, the fresh
boiling water that was poured into it, sank invariably to under 200
degrees Fa