A LEG OF PORK.

If large, after it has been in salt eight or ten days, let it lie

in cold water half an hour to make it white—weigh it, let it boil

gently, allowing twenty minutes for every pound—skim it as soon

as it boils, and often afterwards.—A small Leg of Pork is most

delicate.—The liquor will make excellent peas-soup. Serve it up with

peas-pudding and turnips.