We killed an hundred Oxen, in _June,_ towards the Close of the Evening, and let them hang up whole, till the next Evening: then, when the Cool comes on, cut out the Messes, and by every Stand have a Punchin of Brine, and throw them into it as soon as they are cut, and in about three Minutes after that, take them out, and salt them well. _Note_, These Pieces will by these means lose their bloody Parts, in great measure, and be capacitated to receive the Salt much better than otherways, and then put them up. _Memorandum,_ We had not, out of all this quantity, above three Pieces fail'd, though the Weather was extreme hot. _Cheshire-_Pye with _Pork._ From Mr. _R. J._ Take some salt Loin of Pork, or Leg of Pork, and cut it into Pieces, like Dice, or as you would do for an Harsh. If it be boiled or roasted, it is no matter; then take an equal quantity of Potatoes, and pare them, and cut them into dice, or in slices. Make your Pye-Crust, and lay some Butter, in pieces, at the bottom, with some Pepper and Salt; then put in your Meat and Potatoes, with such seasoning as you like, but Pepper and Salt commonly, and on the Top some pieces of Butter. Then close your Pye, and bake it in a gentle Oven, putting in about a Pint of Water, just before it is going into the Oven; for if you put in your Water over Night, it will spoil your Pye. To bake _Herrings_ in an extraordinary manner. From Mrs. _M. N._ of _Shrewsbury._ Take fresh Herrings, and when they are scaled and cleaned, put them in a glazed earthen Vessel, where they can lie straight; then put in as much of the following Liquor as will cover them, _viz._ an equal quantity of fine pale and old strong Beer, with Vinegar, which is the best, or else all Vinegar, or as some do, put two parts of Vinegar and one of Water; any of these will do well. Then put in some Bay-Salt, such a quantity as you think will season it to your mind, and to that a tenth part of Salt-Petre, which will not make it salt, but give it a fine relish: to these put two or three Bay-Leaves, a bunch of sweet Herbs, some Cloves, or _Jamaica_ Pepper, and some whole Pepper; then cover your Pan, and bake it in a quick Oven, with Bread. These must be eaten cold; they are excellent for a Country Breakfast, especially, if they are warm of the Spice, and if they are well done, the very Bones will dissolve. To draw _Gravey_ for a private _Family._ From the same. Take some fleshy part of Beef, without Fat, and cut it in pieces about the bigness of Pidgeons Eggs; then flour it well, and put it in a Sauce-Pan, with a little fresh Lard, or a little Butter, a little Onion sliced, some Powder of sweet Marjoram, and a little Pepper. Cover all close, and stir it now and then till the Gravey is come out enough, and then pour on it some Water, when the Gravey is brown, and stir all together, and let them boil some time; then strain it off, adding a little Lemon-Juice.