It is as necessary to _roast slowly_ as to _boil slowly_;—and the _General Rule_ is to _allow full a quarter of an hour to a pound for roasting_ with a proper fire, under ordinary circumstances, and with frequent basting. But neither beef nor mutton require to be so well done as pork, lamb, and veal.—Pork, in particular, requires to be thoroughly done. It must be basted with salt and water; and the skin or rind of the leg, loin, and spare-rib, must be scored, with a sharp knife, after it has been some time at the fire, to make it eat the better. Geese, pigs, and young pork, require a brisk fire, and should be turned quickly. Great care should be taken in spitting the meat, that the prime part of the joint be not injured:—to balance it on the spit, cook-holds and loaded skewers are very handy. A BOTTLE JACK is an excellent substitute for a spit, _in small families_, and for want of that, ten or a dozen yards of worsted, folded to a proper length, will answer the purpose very well. Meat if _hung_ to be roasted, should have its ends changed when about half done. A good meat skreen, lined with tin, should always be set before the fire when roasting; it keeps off the cold air, renders the heat more equable, and saves coals. After all, the above _General Rule_ is liable to many exceptions. If the meat be _fresh killed_, or the weather be _cold_, a good joint will require half an hour longer than if the meat be _tender_ and the weather _temperate_ or _warm_. We give the following particulars as a more certain guide to the Cook, in most cases on this important point. BEEF.—_A Sirloin_ of about sixteen pounds, will take three hours and a half or four hours. _Ribs of Beef_, of nearly the same weight, being thinner, will require half an hour less. MUTTON.—_A Leg_ of eight or nine pounds, will take about two hours. _A Loin or Neck_, from an hour and a half to an hour and three quarters. _A Breast_, an hour and a quarter. VEAL requires to be managed as beef. _A Fillet_, of fourteen or sixteen pounds, will take five hours. (It must be placed at a distance from a strong fire _at first_, in order to be thoroughly soaked) _A good Loin_, will take full three hours. _A Breast_, from an hour and a half to two hours. _A Hind-quarter_, of eight pounds, about two hours. _A Fore-quarter_, of ten pounds, about two hours. _A Leg or Loin_, about an hour and a quarter. _A Breast_, three quarters of an hour. PORK, as it must be well soaked and well done, requires longer time, in proportion, than any other meat. _A Hare_ will require an hour, at the least, and care must be taken that both ends be done enough. It should be well basted; first, with a pint of milk, or salt and water, then floured and basted with butter; when half done, it should be cut between the shoulders and the neck, to let out the blood. _A large Turkey_, will require two hours roasting. _A smaller one_,—one hour and a half.