A pig ought not to be under four nor over six weeks old, and ought to be plump and fat. In the city, the butcher will sell you a shoat already prepared, but in the country, we must prepare our own pig for roasting. As soon as the pig is killed, throw it into a tub of cold water to make it tender; as soon as it is perfectly, cold, take it by the hind leg and plunge into scalding water, and shake it about until the hair can all be removed, by the handful at a time. When the hair has all been removed, rub from the tail up to the end of the nose with a coarse cloth. Take off the hoofs and wash out the inside of the ears and nose until perfectly clean. Hang the pig up, by the hind legs, stretched open so as to take out the entrails; wash well with water with some bicarbonate of soda dissolved in it; rinse again and again and let it hang an hour or more to drip. Wrap it in a coarse, dry cloth, when taken down, and lay in a cold cellar, or on ice, as it is better not to cook the pig the same day it is killed. Say kill and clean it late in the evening and roast it the next morning. Prepare the stuffing of the liver, heart and haslets, stewed, seasoned and chopped fine. Mix with these an equal quantity of boiled Irish potatoes, mashed, or bread crumbs, and season with hard-boiled eggs, chopped fine, parsley and sage, or thyme, chopped fine, pepper and salt. Scald the pig on the inside, dry it and rub with pepper and salt, fill with the stuffing and sew up. Bend the forelegs under the body, the hind legs forward, and skewer to keep in position. Place in a large baking pan and pour over it one quart of boiling water. Rub fresh butter all over the pig and sprinkle pepper and salt over it, and put a bunch of parsley and thyme, or sage, in the water. Turn a pan down over it and let it simmer in a hot oven till perfectly tender. Then take off the pan that covers the pig, rub it with more butter and let brown, basting it frequently with the hot gravy. If the hot water and gravy cook down too much, add more hot water and baste. When of a fine brown, and tender and done all through, cover the edges of a large, flat china dish with fresh green parsley and place the pig, kneeling, in the center of the dish. Place in its mouth a red apple, or an ear of green corn, and serve hot with the gravy; or serve cold with grated horse-radish and pickle. Roast pig ought to be evenly cooked, through and through, as underdone pork of any kind, size or age is exceedingly unwholesome. It ought also to be evenly and nicely browned on the outside, as the tender skin when cooked is crisp and palatable. It is easily scorched, therefore keep a pig, while roasting, covered till tender and almost done. _Tongue._