Good Bacon
Good bacon has a thin rind, firm, pinkish fat when cured, and firm lean, adhering to the bone. Rusty bacon has yellowish streaks in it. If a clean thin blade or a skewer stuck into a ham or shoulder of cured smoked meat smells clean and without taint, when withdrawn, the meat is good, for the least taint will immediately be evident to the nostril.
BOILED mutton and caper sauce (the garden nasturtium makes a good substitute for the caper), roast mutton and Worcestershire sauce, lamb and mint sauce, and lamb with green peas, are dishes good enough for anybody, and any farmer may have them.
