390. All kinds of meat should be hung till they are tender, but not till they are putrescent; or, at any rate, not a moment longer than when you can perceive a slight degree of putrescency in them. Some things, such as venison, hares, etc, require to be hung longer than others, and some persons require meat to be high, or partly putrescent, before it is dressed, and these we fear must have their palates pleased whatever may be the consequence to their stomachs. Dr. Kitchiner says, "Although we strongly recommend that animal food should be hung up in the open air, till its fibres have lost some degree of their toughness, yet let us be clearly understood also to warn you, that if kept till it loses its natural sweetness, it is as detrimental to health as it is disagreeable to the smell and taste." Meat should be hung in a draught of air, and in the shade, particularly in the summer months; and it should be dried twice a day to keep it from being rendered musty by the damp. The time meat should be hung to be tender depends upon the dampness or dryness of the air, and the degree of heat. In damp warm weather it is exceedingly liable to become putrescent; in cold dry weather, not.

391. If you find that your meat will not keep till it is wanted, it is a good plan to slightly roast it, or boil it, which will enable you to keep it a day, or even two or three days longer; but we repeat it must be very slightly roasted or boiled, or it will eat like meat done a second time.

392. Boerhave says, that the best method of keeping flesh in summer, is to steep it in Rhenish wine, with a little sea salt, by which means it may be preserved a whole season.

393. According to Dr. Franklin, as quoted by Dr. Kitchiner, game or poultry killed by electricity becomes tender in the twinkling of an eye; and if it be dressed, will be delicately tender. We have no doubt, indeed it is an established fact, that if they are killed by the operation of cold lead, the twisting of the neck, or any other of the ordinary modes of destroying animal life, the same result will take place, provided they are dressed before they are cold, that is, before the sinews and muscles have become set; once set, they must be suffered to relax by keeping, before the animal, whether game or poultry, or any other creature, is fit for dressing. Take a fowl, kill it, put it into an oven, or amongst hot ashes, while it is still warm with life, without picking off the feathers or taking out the entrails, and it will be delicately tender eating, and perfectly sweet. The feathers will be burnt away, and the entrails are taken out in the shape of a ball; the gypsies understand this mode of cooking. A military friend of ours partook of part of a calf roasted alive in the burning of the buildings of a farm-yard, in an enemy's country; he was not particularly hungry, but he says he never ate meat more delicious and tender. We mention these things merely to illustrate a principle, not as an example to be followed. In this country it is impracticable to dress butcher's meat while still warm with life; in hot countries it is nearly always done.

394. For keeping meat from becoming putrescent, recipes, of which the following is the substance, were published some years ago, and sold at the enormous price of seven shilling's and sixpence: Take a quart of the best vinegar, two ounces of lump sugar, two ounces of salt; boil these ingredients together for a few minutes, and when cold, anoint with a brush the meat to be preserved. For fish, the mixture is directed to be applied inside; for poultry, inside and out. Of course both fish and poultry are to be cleansed.

395. Pyroligneous acid, either with or without the sugar and salt, would be much more effectual; besides, it possesses, to a certain extent, the property of not only preventing putrescency, but of curing it when commenced.