MEAT.
The time it takes to cook meat depends as much on the quality of the meat as on the fire. Some persons like meat more done than others; in many cases you must consult your own taste or that of your guests.
Beef, lamb, mutton, and game, may be eaten rather underdone, according to taste; domestic fowls must be properly cooked; but pork and veal must always be overdone, or else it is very unwholesome, if not dangerous.
The following table may be used as a guide:
| Bear and Buffalo, | a five-pound piece, | 5 to 7 hrs. |
| Wild Boar and Woodchuck, | Do. do. | 3 to 4 hrs. |
| Beef, | Do. do. | 1 hr. 30 m. |
| Do. | a ten pound piece, | 2 hrs. 30 m. |
| Capon, | a large one, | 1 hour. |
| Chicken, | a middling-sized one, | 45 min. |
| Duck, | a large one, | 45 min. |
| Do. | a small one, | 30 min. |
| Goose, | a large one, | 2 hours. |
| Do. | a small one, | 1 hr. 30 m. |
| Grouse, Heathcock, Snipe, and W'dcock, | a fat one, | 30 min. |
| Do. do. do. do. | a lean one, | 20 min. |
| Guinea Fowl, | a middling-sized one, | 1 hour. |
| Hare, | an old one, | 1 hr. 30 m. |
| Do. | a young one, | about 1 hr. |
| Lamb and Kid, | a large quarter, | 1 hour. |
| Do. do. | a small one, | 45 min. |
| Mutton, | a four-pound piece, | 1 hour. |
| Do. | a six " " | 1 hr. 30 m. |
| Partridge, Pheasant, and Prairie-Hen, | a middling-sized one, | 30 to 45 m. |
| Pigeon, | one, | 30 min. |
| Pork, | a two-pound piece, | 1 hr. 15 m. |
| Do. | a four " " | 2 hours. |
| Quail, | one, | 20 min. |
| Sucking-Pig, | a large one, | 2 hrs. 30 m. |
| Do. do. | a small one, | 2 hours. |
| Rabbit, | a middling-sized one, | 30 to 45 min. |
| Robin, Blackbird, Fig-pecker, High-holder, Lapwing, Meadow Lark, Plover, Reed-bird, Thrush, Yellow-bird, and other small birds, | 15 to 20 min. | |
| Turkey, | a large one, | 1 hr. 30 m. |
| Do. | a small one, | about 1 hour. |
| Veal, | a two-pound piece, | 1 hr. 15 m. |
| Venison, | a four " " | about 1 hour. |
The following table may be used as a guide to know how long meat may be kept, in a cool, dry, and dark place; and protected from flies or other insects:
| In Summer. | In Winter. | |
| Bear and Buffalo, | 3 to 4 days. | 10 to 15 days. |
| Wild Boar and Woodchuck, | 3 to 4 " | 8 to 10 " |
| Beef and Pork, | 2 to 4 " | 6 to 10 " |
| Capon, | 2 to 3 " | 4 to 8 " |
| Chicken, old one, | 3 to 4 " | 4 to 10 " |
| Do. young one, | 1 to 2 " | 2 to 6 " |
| Deer, Partridge, Pheasant, Prairie-Hen, Quail, Guinea-Fowl, and Turkey, | 2 to 3 " | 6 to 10 " |
| Duck and Goose, | 3 to 4 " | 4 to 8 " |
| Hare and Rabbit, | 2 to 3 " | 4 to 8 " |
| Grouse, Heathcock, Snipe, and Woodcock, | 3 to 4 " | 8 to 15 " |
| Lamb, Kid, Sucking Pig, and Veal, | 2 to 3 " | 3 to 6 " |
| Mutton | 2 to 3 " | 6 to 10 " |
| Pigeons, Blackbirds, Fig-peckers, High-holders, Lapwings, Meadow Larks, Yellow-birds, and other small birds, | 2 to 3 " | 6 to 10 " |
The time must be reduced one-half in summer, in stormy or damp weather, and one-third in winter, in thawing or rainy weather.
Fish.—When cleaned and prepared as directed, place it in a crockery stewpan, cover it with cold water, add a little salt, two or three sprigs of thyme, and one or two bay-leaves. It will keep thus for some time.