LEAVEN.
Knead four ounces of flour with baker's yeast, enough to make a rather thick dough; give it the shape of a rather flat apple; with a sharp knife make two cuts on the top and across, and through about one-third of the paste; put the paste in a pan of lukewarm water. In a few minutes it will float; take it off and use then after it has floated about two minutes.
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: