d half-a-pint of water, pepper and salt, shake some flour over
the goose, and bake it for about an hour and a-half.

No. 27. BAKED SUCKING PIG.

Let the pig be stuffed in the same manner as directed for a goose, as
shown in the preceding Number; score it all over crosswise, rub some
grease or butter upon it, place it upon a trivet in a dish containing
peeled potatoes and a few sliced onions, season with pepper and salt;
add half-a-pint of water, and bake the pig for about two hours, basting
it frequently with its own dripping, or, a bit of butter tied up in a
piece of muslin.

No. 28. BAKED OR ROAST DUCKS.

These are to be dressed in the same way as directed for dressing geese.

No. 29. HOW TO MAKE THE MOST OF A PIG, AFTER IT IS KILLED.

Cottagers sometimes feed a pig for their own consumption, and,
therefore, in the hope that many of you may have it in your power to do
so, I will give you proper instructions as to the best way to make the
most of it. First, when the pig is killed, should the hair or bristles
be wet, wipe them dry with a wisp of hay or straw, and having laid it on
the ground upon a narrow bed of dry straw three inches in thickness, and
laid some loose straw all over it, set fire to it, and as the upper
straw burns out, lay on another covering of loose straw, and, by the
time this has burnt out, all the hairs of the upper part of the pig will
probably be singed off, if not, burn a little more straw upon the
remaining parts; and, on turning the pig over, should it be found that
any of the hairs yet remain, let them be singed off with a lighted wisp
of straw. Throw a pail of water over the pig, and scrape it clean and
dry with an old knife. The next thing to be done, is to insert a stout
stick, pointed at the ends, into the hocks of the hind legs; fasten a
strong cord to the stick, and hoist up the pig so as to enable you to
stand up and finish your work with ease to yourself. With a sharp knife
rip up the belly, and stretch out the flaps with two sticks to enable
you to throw in some water to cleanse the pig's inside, having first
removed the guts, etc.; hang up the pluck to cool, and also the
chitterlings, and loose fat; and, after thoroughly wiping the pig, let
it hang in the draught to become quite cold. You then split the pig in
halves, commencing between the hind quarters; and, when this is done,
first cut off the hocks, then the hams, and the head; next cleverly
remove, slicing away, wha