Norfolk Chine.--Select the chine of a 10-score pig; remove rind and superfluous fat, and rub and turn daily for a week in 1 lb. each salt and treacle, and 1 oz. each bay and laurel leaves; then boil 3 qt. water with 1 lb. salt, 1 oz. each crushed juniper berries and shredded bay and laurel leaves, and a handful each of thyme and marjoram; skim, and pour cold over the meat so that it mingles with the first pickle; turn for 3 weeks, wipe dry, and coat with bran and then pea flour; smoke for 14 days with equal proportions dried fern, oak lops, and birch or beech chips; bake and eat cold. Oysters.--A method of preserving oysters is adopted by the Chinese. The fish are taken from the shells, plunged into boiling water for an instant, and then exposed to the sun till all the moisture is removed. They remain fresh for a long time, and retain their full flavour. Only the fattest can be so treated. Oysters are also largely “canned,” much in the same way as salmon. Pickled Pork.--Cut into convenient sized pieces and remove principal bones; rub well with saltpetre and then with a mixture of 2 parts bay salt and 1 part common salt; pack in a clean vessel with plenty of salt around the sides and covering the top. Porker’s Head.--Choose a dairy-fed porker of 7 score; open the head, and remove gullet, tongue, eyes, &c.; wash 5 minutes in salt and water; rub well all over with coarse sugar and sliced onions; let remain in a deep dish 48 hours; boil ½ oz. powdered bay leaves, ¾ oz. saltpetre, 1 lb. bay salt or rock salt, 2 oz. ground allspice, 1 qt. water; skim well, and when cold, pour it over the head in a deep straight-sided earthen vessel; let lie 3 weeks, turning and basting with the pickle every other day; wipe dry, place the tongue in (having meantime cured it as neats’ tongue) and stuff all cavities with onions fried in olive oil or sweet lard, and powdered dried sage; bind the cheeks close together with tape, and smoke 3 weeks with 2 parts beech chips, 2 parts fern, 1 part peat, 1 part oak sawdust; keep in same packing as hams, tongues, &c., for 2 months; bake and eat cold. Salmon.--The fish are beheaded and cleaned, and cut by a series of knives into the right lengths to fill 1 lb. cans. When these have been filled to within ¼ in. of the top, the covers are put on and soldered. In an air-tight condition, the full cans are passed to the boilers, vats measuring 5 ft. × 4 ft. × 4 ft., where they are steamed for 1 hour. They are then taken out and cooled. A small hole in the centre of each lid, hitherto remaining soldered up, is opened by applying a hot iron, and the air and cooking-gases are allowed to escape. The cans are then instantaneously made air-tight again, and are boiled for two hours in a bath of salted water, the salt being added to raise the boiling-point. They are then left to stand till quite cool.