| 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.
MOULDS.
Mould for Meat Pies.—A mould for meat pies may be round or oval; it must be in two pieces, fastened together by a kind of hinge. When the pie is baked, the wire pin holding the mould is pulled, and the mould removed.
Mould for Pies, Jellies, etc.—This mould may be used for any thing that requires a mould; it may also be round, oval, or of any other shape.
