d salubrious, for only a penny per quart. If it is
too far from the fire to catch them, you will not only lose your
drippings, but the meat will be blackened and spoiled by the foetid
smoke, which will arise when the fat falls on the live cinders.

A large dripping-pan is convenient for several purposes. It should not
be less than 28 inches long and 20 inches wide, and have a covered well
on the side from the fire, to collect the drippings; this will preserve
them in the most delicate state: in a pan of the above size you may set
fried fish, and various dishes, to keep hot.

This is one of Painter's and Hawke's contrivances, near Norfolk-street,
Strand.

The time meat will take roasting will vary according to the time it has
been kept, and the temperature of the weather; the same weight[77-*]
will be twenty minutes or half an hour longer in cold weather,[77-+]
than it will be in warm; and if fresh killed, than if it has been kept
till it is tender.

A good meat-screen is a great saver of fuel. It should be on wheels,
have a flat top, and not be less than about three feet and a half wide,
and with shelves in it, about one foot deep; it will then answer all the
purposes of a large Dutch oven, plate-warmer, hot hearth, &c. Some are
made with a door behind: this is convenient, but the great heat they are
exposed to soon shrinks the materials, and the currents of air through
the cracks cannot be prevented, so they are better without the door. We
have seen one, which had on the top of it a very convenient _hot
closet_, which is a great acquisition in kitchens, where the dinner
waits after it is dressed.

Every body knows the advantage of _slow boiling_. _Slow roasting_ is
equally important.

It is difficult to give any specific rule for time; but if your fire is
made as before directed, your meat-screen sufficiently large to guard
what you are dressing from currents of air, and the meat is not frosted,
you cannot do better than follow the old general rule of allowing rather
more than a quarter of an hour to the pound; a little more or less,
according to the temperature of the weather, in proportion as the piece
is thick or thin, the strength of the fire, the nearness of the meat to
it, and the frequency with which you baste it; the more it is basted the
less time it will take, as it keeps the meat soft and mellow on the
outside, and the fire acts with more force upon it.

Reckon the time, not to the hour when dinner i