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1902

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Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
14. Cinque-deuce, play two men placed in your adversary’s outer table in the five, for a gammon or hit. 15. Cinque-ace, bring one man from the five in your adversary’s tables for the cinque, and play one down on the cinque-point in your own tables, for the ace, for a gammon or hit. 16. Quatre-trois, bring two men from the five in your adversary’s tables, for a gammon or hit. 17. Quatre-deuce, make the quatre- point in your own tables, for a gammon or hit. 18. Quatre-ace, play a man from the five, in your adversary’s tables for the quatre ; and for dice, a man down on the cinque point in your tables, for a gammon only. 19. Trois-deuce, bring two men from the five in your adversary’s tables, for a gammon only. 20. Trois-ace, make the cinque point in your own tables, for a gammon or hit. 21. Deuce-ace, play one man from the five in your adversary’s tables, fqr the deuce ; and for the ace, play a man down upon the cinque point in your own tables, for a gammon only. LAWS OF BACKGAMMON. 1. If you take a man or men from any point, that man or men must be played. 2. You are not understood to have played any man till placed upon a point, and quitted. 3. If you play with 14 men only, there is no penalty attending it, because with a lesser number you play to a dis- advantage, by not having the extra man ! to make up your tables. BAC 38 BAG 4. If you bear any number of men, before you Lave entered a man taken up, and which consequently you were obliged to enter, such men, so borne, I must be entered again in your adver- sary’s tables, as the man taken up. 5. If you have mistaken your throw, and played it, and if your adversary has thrown, it is not in your choice nor his to alter it, unless both sides agree to do so. BACON, YORKSHIRE. Yorkshire Bacon is first-rate, equal to that of Wiltshire, Cumberland, &c. The peculiarity of fla vour depends upon curing, which is conducted in the fol- lowing manner : — After killing, the pig must hang for twenty-four hours, be- fore being cut up. Take saltpetre, six ounces to the cwt., and rub it well in ; and xo lbs. of common salt to the cwt ; well rub it in, and place in the salting- tub. After having been in salt twelve or fourteen days, it must be turned over, a few pounds of fresh salt applied, and left for ten days longer. Then take out, wipe well, and bang up in a cool, dry place in a linen or cotton bag, or wash over with lime and water, to pre- vent rancidity, and the attack of the bacon-fly. Hams especially should be preserved in this way. Yorkshire Bacon