First, well wash and scrape clean. If very salt, it may soak in cold water a few hours; allow plenty of water, fresh rain or river water is best; put it in when the chill is off, and let it be a good while coining to the boil, then keep it very gently simmering. If time allows, throw away nearly or quite all the liquor of bacon as soon as it boils up, and renew it with fresh cold water; reckon the time from the second boiling-. A pound of streaky bacon will require three-quarters of an hour to boil; a quarter of an hour for every additional pound. If good bacon it will swell in boiling", and when done the rind will pull off easily. Take it up on a common dish to remove the rind, and sprinkle it over with bread raspings, sifted through a flour dredge, or grater. A ham of twelve or fourteen pounds will require four or five hours simmering, or four hours baking in a moderate oven. When done, remove the skin as whole as possible, and preserve it to cover over the ham and keep it moist. If to be served hot, strew raspings as above; but if intended for eating cold, omit the raspings. It will be much the more juicy for not cutting hot. Set it on a baking stand, or some other contrivance, to keep it from touching the dish; this preserves it from swamping in the fat that drips from it, keeps the fat nice and white for use, and also makes the ham keep the longer from becoming mouldy, by the outside being perfectly dry. Whether hot or cold, garnish with parsley. A neat's tongue, according to its size, age, and freshness, will require from two hours and a half to four hours slow boiling. When done, it will stick tender, and the skin will peel off easily. A dried chine, or hog's cheek, may be allowed the same boiling as bacon, viz. four pounds an hour and a half, and a quarter of an hour for every additional pound.