The proportion of persons who are fond of pork to those who dislike it, are as a hundred to one, and yet it is falsely considered a vulgar taste. The passion for it possessed by the Chinese has been illustrated by many tales, and when in season, the frequency of its appearance upon a homely English table is no small proof of the estimation in which it is held. It should be thoroughly cooked to place its digestibility beyond a doubt, In roasting, or in boiling, ample time should be allowed for the joint. Pork is always salted for boiling, and is much liked in this form. When sent to table roasted, apple sauce should in every case accompany it.

It is universally used in every family, and little used for company.

The griskin and the sparerib are certainly improved by being powdered with chopped sage, but this is all a matter of taste. The skin of the leg and loin must be scored previous to roasting; but take care to preserve the skin, or crackling, of a fine brown, as many persons look upon it to be the best part of the pork; it should therefore be well basted, and guarded from being burned by a sheet of oiled paper. Send both up with a glass of vinegar mixed with two teaspoonfuls of made mustard in the dish.

If you kill a young pig of four or five months, take off the skin of the fore-quarter, roast it, and serve with mint sauce and salad.