2 hrs. 30 m. Capon, a large one,   1 hour. Chicken, a middling-sized one, 45 min. Duck, a large one, 45 min.   Do. a small one, 30 min. Goose, a large one,   2 hours.   Do. a small one,   1 hr. 30 m. Grouse, Heathcock, Snipe, and W'dcock, a fat one, 30 min.   Do.              do.        do.              do. a lean one, 20 min. Guinea Fowl, a middling-sized one,   1 hour. Hare, an old one,   1 hr. 30 m.   Do. a young one, about 1 hr. Lamb and Kid, a large quarter,   1 hour.   Do.          do. a small one, 45 min. Mutton, a four-pound piece,   1 hour.   Do. a six        "        "   1 hr. 30 m. Partridge, Pheasant, and Prairie-Hen, a middling-sized one, 30 to 45 m. Pigeon, one, 30 min. Pork, a two-pound piece,   1 hr. 15 m.   Do. a four      "        "   2 hours. Quail, one, 20 min. Sucking-Pig, a large one,   2 hrs. 30 m.   Do.      do. a small one,   2 hours. Rabbit, a middling-sized one, 30 to 45 min. Robin, Blackbird, Fig-pecker, High-holder,
Lapwing, Meadow Lark, Plover, Reed-bird,
Thrush, Yellow-bird, and other small birds, 15 to 20 min. Turkey, a large one,   1 hr. 30 m.   Do. a small one, about 1 hour. Veal, a two-pound piece,   1 hr. 15 m. Venison, a four      "        " about 1 hour.

The following table may be used as a guide to know how long meat may be kept, in a cool, dry, and dark place; and protected from flies or other insects:

	In Summer.	In Winter.
Bear and Buffalo,	3 to 4 days.	10 to 15 days.
Wild Boar and Woodchuck,	3 to 4    "	8 to 10    "
Beef and Pork,	2 to 4    "	6 to 10    "
Capon,	2 to 3    "	4 to   8    "
Chicken, old one,	3 to 4    "	4 to 10    "
Do.    young one,	1 to 2    "	2 to   6    "
Deer, Partridge, Pheasant, Prairie-Hen, Quail, Guinea-Fowl, and Turkey,	2 to 3    "	6 to 10    "
Duck and Goose,	3 to 4    "	4 to   8    "
Hare and Rabbit,	2 to 3    "	4 to   8    "
Grouse, Heathcock, Snipe, and Woodcock,	3 to 4    "	8 to 15    "
Lamb, Kid, Sucking Pig, and Veal,	2 to 3    "	3 to   6    "
Mutton	2 to 3    "	6 to 10    "
Pigeons, Blackbirds, Fig-peckers, High-holders, Lapwings, Meadow Larks, Yellow-birds, and other small birds,	2 to 3    "	6 to 10    "

The time must be reduced one-half in summer, in stormy or damp weather, and one-third in winter, in thawing or rainy weather.

Fish.—When cleaned and prepared as directed, place it in a crockery stewpan, cover it with cold water, add a little salt, two or three sprigs of thyme, and one or two bay-leaves. It will keep thus for some time.

MOULDS.

Mould for Meat Pies.—A mould for meat pies may be round or oval; it must be in two pieces, fastened together by a kind of hinge. When the pie is baked, the wire pin holding the mould is pulled, and the mould removed.