rust, which may easily be detected by its yellow colour; and for broiling, the streaked part of the thick flank, is generally the most esteemed. Cut it into _thin_ slices, take off the rind, and broil over a nice clear fire; turn it 2 or 3 times, and serve very hot. Should there be any cold bacon left from the previous day, it answers very well for breakfast, cut into slices, and broiled or fried. _Time_.--3 or 4 minutes. _Average cost_, 10d. to 1s. per lb. for the primest parts. _Seasonable_ at any time. _Note_.--When the bacon is cut very thin, the slices may be curled round and fastened by means of small skewers, and fried or toasted before the fire. BOILED BACON.