1 lb. of bay salt, 1/2 lb. of common salt, 2 oz. saltpetre, 1 oz. black pepper ground; mix and pound these together. Rub the hams with it and let them lie four days, then put 1 1/2 lb. of treacle over them, turning them every day for three weeks for a small ham, or a month if large; then soak twenty-four hours in cold water and hang up to dry.

This is sufficient for hams of 20 lbs. weight, and they will be fit to cook at any time without further soaking, unless kept for a year, when they should be soaked a day.

I regret that I cannot give any French or Italian recipes for the cooking of frogs and snails. In England snails are considered best soaked in salt and water and then cooked, being pulled out with a pin like periwinkles, and eaten with pepper and vinegar. The Romans preferred them grilled; but for the cure of consumption they should be boiled in milk. I have found one curious old English recipe, which I subjoin, for -