Fresh pork should be cooked more than any other meat. A thick shoulder
piece should be roasted full two hours and a half; and other pieces
less in proportion. The slight sickness occasioned by eating roasted
pork may be prevented by soaking it in salt and water the night before
you cook it. If called to prepare it on short notice, it will answer
to baste it with weak brine while roasting; and then turn the brine
off, and throw it away.