It is well to bear in mind that during the hot weather meat can only be kept for a short time, and freshly-killed meat requires longer to roast than meat which is well hung. The usual time allowed for a joint of mutton and beef, when meat is preferred somewhat underdone, is a quarter of an hour for each pound of meat and a quarter of an hour besides, in a good steady oven. But when meat is liked well done and also in the case of a solid piece of meat which has been freed from bone, such as a rolled rib of beef, or the top-side of the round, twenty minutes to every pound of weight will not be too much time to allow. When the meat is cooked in the oven it is a good plan to put a salt jar containing boiling water into the oven when the meat is put in; the steam which is given off will prevent the meat from becoming too dry and the objectionable odor of burnt fat, which too often pervades the house, will be prevented. If the water is not exhausted about a quarter of an hour before the joint is ready, it should be taken out of the oven so that the meat is nicely browned.