In smoking this bacon, the sweetest flavor is derived from black birch chips, but if these are not to be had, the next best wood is hickory; the smoking with corn-cobs imparts a rank flavor to this bacon, which is very distasteful to English people visiting this country. It requires three weeks or a month to smoke this bacon properly.
Berkshire Recipe.
TO TRY OUT LARD.
Skin the leaf lard carefully, cut it into small pieces, and put it into a kettle or saucepan; pour in a cupful of water to prevent burning; set it over the fire where it will melt slowly. Stir it frequently and let it simmer until nothing remains but brown scraps. Remove the scraps with a perforated skimmer, throw in a little salt to settle the fat, and, when clear, strain through a coarse cloth into jars. Remember to watch it constantly, stirring it from the bottom until the salt is thrown in to settle it; then set it back on the range until clear. If it scorches it gives it a very bad flavor.
SAUCES AND DRESSINGS.
DRAWN BUTTER.