Let the meat cool thoroughly; cut into pieces four to six inches wide, weigh them and pack them as tight as possible in a barrel, salting very slightly. Cover the meat with brine made as strong as possible. Pour off a gallon of brine and mix with it one tablespoonful saltpetre for every 100 pounds meat and return it to the barrel. Let it stand one month, then take out the meat, let it drain twelve hours. Put the brine in an iron kettle, and one quart treacle or two pounds sugar, and boil until perfectly clear. When it is cold, return the meat to the barrel and pour on the brine. Weight it down and keep it covered close, and you will have the sweetest meat you ever tasted. HOW TO COOK SALT PORK. Many people do not relish salt pork fried, but it is quite good to soak it in milk two or three hours, then roll in Indian meal and fry to a light brown. This makes a good dish with mashed turnips, or raw onions cut in vinegar; another way is to soak it over night in skimmed milk and bake like fresh pork; it is almost as good as fresh roast pork. HAM TOAST. Mince about one pint boiled lean ham. Add the yolks of three eggs well beaten, two tablespoonfuls cream, and a little cayenne pepper. Stir all on the fire until it thickens, and spread on hot toast with the crust cut off.--_Mrs. J. T. B._ HAM TOAST. Chop very fine two spoonfuls of lean ham that has been cooked; take two spoonfuls veal gravy; a few bread crumbs. Put all together in a stewpan and heat it. Have ready a toast buttered, spread the above upon it, strew a few bread crumbs over it and brown it before the fire.--_Mrs. S._ HAM RELISH. Cut a slice of dressed ham, season it highly with cayenne pepper and broil it brown; then spread mustard over it, squeeze on it a little lemon juice, and serve quickly. POTTED TONGUE OR HAM. Remove all skin, gristle, and outside parts from one pound of the lean of cold boiled tongue or ham. Pound it in a mortar to a smooth paste with either one-quarter pound of the fat, or with two ounces fresh butter. Season with cayenne, pounded mace and allspice. Press it well into pots and cover with clarified butter or fat. TO ROAST SHOAT. The hind-quarter is considered best. Cut off the foot, leaving the hock quite short. Wash well and put into boiling water; simmer until done, adding salt and pepper just before lifting from the kettle; salt put in sooner hardens and toughens. Place the meat in a baking-pan and score across, in the direction in which it is to be carved. Skim several ladlefuls from the top of the kettle and pour over; after this has dried off, sprinkle over a little salt and pepper, cover with an egg beaten stiff, sift over powdered cracker, and set to brown. Lay around sweet potatoes first parboiled, then cut in thick slices. Serve with minced parsley and thyme, both on the meat and in the gravy.--_Mrs. S. T._ TO ROAST A FORE QUARTER OF SHOAT.