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L l T E R A T U R E. GRANAWAILE.

a ram: iiiiss LEGEND.

The voice of rcvelry washeard within the walls of Howth Castle—a fortress, the site of which is yet disgtinguishahle on the coast of the harbour of Howth, amidst the various altera- tions and interpolations to which it has been subjected. It Was in the sixteenth century a very strong place, and deem- ed, on account of its ditches, ramparts, flanking towers and bastions, slums! impregtiable; besides which,the tried valor of Lord Howth’s retainers, who garrisoned it, and their de- votion to his cause, were well known. Revelry migned now within the Baronial Hall of Howth Castle, and a deafening storm wildly raged without; but little recked the heroes of the pike, long-bow and arquebus, for the angry yelling _ of the winds, and the furious dashing of the frothy waves, Whils‘ they enjoyed the free circulation of the black-jack, the tale and the song. A fierce and piercing blast, however, from the wardor’s born, and several weighty blows falling upon the messy nail-studded outer portal ofthe castle, aroused the attention of the wassailers ; and one of them, despatched by the Earl to inquire who intruded upon the privacy of the Castle dinner hour, returned with a message to this pnrpo :-— ,

‘ Granawsilejof Ireland, Queen of the Western Isles, liavmg, upon herdeparture from the Court of Elizabeth, been dri— ven by stress of weather into the harbour and port of Howth, demandetli of the Lord of the Manor, as a real knight, suc- eour and hospitality.’

The Earl, enraged at the lack of etiquette and deference towards himself, which he fancied, or rather was Willing to fanc , observable in the message of Granawaile, and little lies ing the consequences which might ensue from eanpe- rating the formidable Queen ofthe West, bade his hench- man return this answer to the envoy of her Majesty: .

‘The Lord of Howth Castle hath ii law, from .which he cannot depart; therefore, to the greatest potentate in the uni- verse could he not open the gates of his fortification whilst he dines. Queen Granawaile is welcome to his hospitality, if she will condescend to wait for it.’ ' .

The reception which this answer met With from the high- spirited Semiramis of Erin may easily be surmised, and vow- ing that the insolent Earl should drink the last drop ol her blood, ere she ate a morsel of his bread, she ordered the dri- ving vessels, if possible, to be moored, resolving, should the sea spare herselfand little fleet, to reconnoitre Castle I'Iowth on the morrow, and plan its effectual destruction. Great as was the danger of being run aground on a lee shore, Graiia- waile's men, fired at the insult offered to their celebrated and beloved queen, succeeded in performing her commands, and trusted that close reefing and stout cables would enable them to weather the blast. Providentially, the storm, ere morning, had not only considerably abated, but the wind had veered round to a quarter extremely favorable to the Queen’s return.

Granswaile was not, however, to be deterred from_ her stern purpose, even by the precarious nature of a fair Wind ; and the early dawn beheld the intrepid heroine, accompa- nied by a naval and military officer, surveying with scientific e e the exterior of the tnassy fortification of which the inte- rior had been so rudely denied to her gaze.

“ That’s a tremendous battery. Yonder situation for the arqucbussieres would be terrible to us. The height and steepness of that scrap, and the depth of the ditch, are almost inconceivable; a sharp fire upon such ramparts would sweep our vessels cleanly ofi‘tlie waters. But let us land our troops here; give us the advantage ofthis hill on the right, that woody ravine on our left, and the chapel and village in our rear, and the castle must be ours in no time.”

Such, and many more, were the remarks of Granawaile, as she slowly wandered around the walls and outworks of this most impregnable fortress; and feeling that, tho’ she was formidable on the seas, her martial genius was little able to compete on land with that of those who raised such tremendous fortifications, and well knew bowadvantageous- ly to use them, she said to the admiral of the fleet, ‘No, Rim- bnuld, it will never do; we must draw the insolent Earl into Clew Bay; there perhaps you will teach him, at n trifling ex- pense, better manners; but to attack the bravo in such a stronghold is impossible!’

‘ How now, my little fellow !' continued she, addressing a fair boy, in whose lively countenance and brilliant eyes shone a sense and spirit above his years. ‘Wliatl at play so ,esrly l—why, you have Well filled your cup with stones,

shells, and sea-weed, whilst the eyes of many are not yet open. ‘Hush! lady—hush !’ said the child;I ought not to go by myself farther than the angle of you bastion, but have sto- len out ofbounds this morning, to look at those strange ships which were heat about so in the great storm yesterday.’

“Do you like ships, then?’ '

‘Oh, yes-I love them!’

‘And were you never in one, my little man ?’

‘Not I, indeed l—father fearsI might be lost, and then

Howth Castle, this fine place, which is to be mine, would go to my cousin Dermot.’ ‘ Granawaile perceived her advantage, and after a little cri- Jolery on the part of herself and the officers, persuaded the young heir of Howth to visit, by way of a frolic, ‘ the finest of those ships,’ which be was so anxious to see ; but no soon- er hsd he stepped foot on board The Queen’s Carraclr, than the signal to weigh anchor was given ; and the vessels, slip- ped from their moorings, sailed “homeward bound” from the harbour in gallant style.

Granawaile, fully anticipating the issue of her bold abduc- tion ofthe heir of Howth, was well prepared to meet the ir- ritated Earl, of whose advancing armament she had, some {Booths afterwards, a full view from the turrets of her favour— its castle, which commanded a prospect of Clew Bay, and a vast expanse of ocean besides.

The heroine had posted troop around Clare Island, at .sncb intervals as were permitted by the nature ofthe coast, in order to oppose Lord Howtli’s landing, should he attempt It, and to give time to her own fleet to proceed to the scene of _sction and form for the engagement. She had now the satisfaction of observing the Earl’s squadron considerably ahead of Arcbill lsle,and making for the Bay, where, with her principal maritime force, she had in fact prepared for his reception. '

Granawaile then slipped the cables of some of her favour- ite vessels, which were always coiled round the post of her own bed ‘yvbile in harbour; and her naval officers, who had been prevmusly instructed, commenced at this signal their preparations for action.

The Earl’s squadron, though hastily collected, was not deficient either in strength or beauty, his vicinity to the port of Dublin rendering the equipage ofa tolerable fleet no ver difl'icult matter.

It entering the Bay, an envo was (les atch Earl to Grauawaile, demanding 3lho restorEtion but" Shh: “by her unlawfully abducted and detained, &.c. in defalt of which restoration, accorded in peace and courtesy, he, the Earl ofHowth, held himmlfm readiness to give battle,” 8m.

To which Granswaile replied in her own spirit,

“ The Lady of the Isles bath a law, li'om which she cannot depart; therefore could she not restore to the greatest po- tentste in the universe his son, unless be complied with her own conditions.”

“0h, never!” cried the impetiious Earl, “never will I— can Ibend to a woman’s will, or abide her pleasure!” Then, signifying his determination, his fleet immediately formed in line of battle, and was imitated by that of the princess— so that the rival armaments now stood opposed to each other, and read to commence the engagement.

,Inime iatcly facing the vessels of the Earl appeared that of Granawnile, distinguished from the rest by its gala array ; and—oh! sight of iinutterable anguish to a father’s heart-— the only son of the Earl of Howth lashed to the mainmast of The Queen’s Carrack. _ ‘

In a state bordering upon desperation, the Earl despatcbed to Grsoswsile a flag of truce; and requiring the meaning of so cowardly an act, entreated the removal of his son ere the commencement ofthe enga ement.

The wily heroine replie ,.that she was guilty ofno cow- ardly act; but being Queen in her own dominions, would

indubitably dispose;of ber prisoners as she thought proper; and that it was optionable with the Earl of Howth to become the murderer of his own child, or to reclaim him without the efi'usiou of blood, by acceeding to her terms, which were these—“ The gates of Howth Castle should stand open now and forever, at the hour of meals, and that its lords should never refuse hospitality to the stranger who sought it there.” Granawaile added, “she allowsd Lord Howth fif- teen minutes after the reception ofthis message to consider of it; but that should he then refuse to come to her terms, she would fire the first shot herself, follow it by a broadside, and expect him to have the spirit and gallantry to return the compliment.”

The terrified Earl took little time to deliberate; in a few minutes the colours of his lordly fleet were lowered to those of Granawaile, the Amazon of the Western Isles; who, with all the generosity and tenderness of her sex, deemed an innocent stratagem to save life far more heroic than the expenditure of a thousand volleys to destroy it !—And in a short space the darling son, whose account ofGranawailc’s kindness to him during his captivity, ensured her the Earl’s lasting gratitude and esteem, was locked in the arms of his anxious and idolizmg father.

AGRICULTURAL.

(From the Albany Cultivator.)

CURING AND PREPARING PROVISIONS FOR THE ENGLISH MARKET.

The revision of the tariff upon provisions, by the Eng- glish government, will have a much more important bearing upon the agricultural interests ofthiscouiitry than any, and indeed all the changes that could be safely made in their corn laws. At present prices even, without any change in the duty, botli beefniid pork could be sent to the English market at a profit, if it had been_cured in the same manner, and put up in the same kind ofpackages, which has been so long the custom in that country. It is useless to expect a whole nation to change their customs to suit our views; and if we would avail ourselves of their markets, we must con- form to their customs and prejudices—if the fixed and un- changing habits ofa whole nation must be called so.

Foreseeing that at no distant day the provision business must becouie the great business ofthe country, while in Eu— rope last winter I endeavoured to make myself perfectly fa- miliar with every thing connected with the provision trade. I visited the great curing and packing establishments in lre- land, and made myselfmaster of the whole subject ofcuriiig and packing provisions. I then visited the great markets of Europe, Liverpool and London, and under the instruction of some ofthe oldest and most respectable provision merchants of those cities, endeavoured to make myself thoroughly ac- quainted with every thing relative to the wants and peculiar shades ofthe different markets. I now give you, in as con- densed a form as possible, the best method of curing and preparing for the English market Beef and Pork, and hope it will not be without interest and profit to your numerous readers, especially in the west and southwest :—

PoaK.—'I‘liere are various kinds or divisions of Pork—de- pending upon the size and quality of the hog, and the market for which it is intended. There is Bacon singed and'scald- ed, which is divided into whole side Bacon or Middles. Barreled Pork i divided into Prime, and Bacon Mess, and is put up into barrels and tierccs.

In some parts of England they will not purchase or use scalded bacon, in others they make no difference. In this country the market requires but“ one kind; and there is but one kind that can be shipped to any profit, andtliat is known as ticrcc middles.

Whole side bacon is prepared by cutting out the chine or back bone, cutting the head off close at the ears as possible, and the legs at the kncejoint. The ribs are broken by pass- ing a fine saw across them two or three times, the shoulder blade taken out, and the whole side trimmed and made to look smooth and sightly. Ifit is from a heavy hog, the knife is run into the ham so as to enable the salt to penetrate readily to the knuckle joint, and sometimes about the fore shoulder. From the cutting block, it is passed to the rub- hiiig table. Here all the holes are filled with stilt, and salt is spread freely over it, and rubbed in by men with a kind of iron glove upon their hands. After the salt has been well robbed in, the sides are piled up on the floor iii layers of from six to ten deep, flesh side up, salt being freely put be- tween each side. During the process ofcuring, the sides are repacked several times, depending upon the weather, sometimes as often as every other day. In about ten days the meat is sufl‘iciently cured for market. The salt is briish- ed otf clean with a twig broom, the side again carefully trimmed, scraped and smoothed down by heating it with a flat board, and then passed to the billing or packing room. Five sides are put together, with a thin layer ofsalt between each, and then sewed up in a coarse kind of bagging, manu- flictured for the purpose. _In this condition it is shi ped to the London market, and with a little care will keep n good order for months. Hams and shoulders are cured in the‘ same manner, except some use saltpetre with the salt when first rubbed in. Many prefer their bacon and hams dried rather than smoked, but when smoked, great care is taken to keep the meat of as white a color as possible. To do this wel , the meat should be quite dry when hung up in the smoke. Competition is very keen among the Irish and Continental provision curers, and great skill is used to make the best article. Hence the utmost pains are taken in cur- ing and putting up their bacon, hams, and dried beef; and many ofthe most intelligent men of the country are among the provision merchants oflreland and Hamburgh. Tierc: Middlss are the middle or broadside of the hog, between [he bath and shoulder. It is cured in the same manner as the whole side, but in preparing for the English market I should recommend to put it up clear ofnll bone, and shm’ud therefore take out not only the chime, but all the ribs, 1: is put up in tierces holding about 3001bs.,nnd treated the same as salted pork.

Pork is cut into 4 or6 lb. pieces, according to the size of the hog. Where the carcase weighs 250 lb. and under it is cut into 4 lb. pieces; large hogs are cut into 6 lb. pieces The bog is first split through the back bone in halfi Then passed to the trimming block, Where the half head and legs are cut off, the leaf and tender loin taken out, and the Whole side split lengthwise, through both the shoulder and bani and as near the centre as is consistent with the proper shape, and size of the difl'erent pieces. From the trimming block the strips pass to the scales, where the weight is ascertained and carried to the man at the cutting block, who divides, each strip into the requisite sized pieces. Both the splittino and piercing require skill andjudgment, as much depends upon having the pieces well and sizeably cut. From [hence it goes to the rubbing table, where each piece is thoroughly robbed in salt in the same manner as in curing bacon. Af'. ter the salt has been well rubbed in, it is put in pickliua tubs, holding from three to five hundred pounds, well coa- vered with belt, but no Water or brine added. Here they remain from 8 to 10 days. It is then taken to the washing trough or vat, where each piece is thoroughly washed in clean brine, trimmed, and tormented, as the process oftrv- ing is‘called. The tormentor is an instrument ofwood 5r metal, the size of a small dish, and is thrust into the lean parts of each piece, to ascertain that it is properly cured and free from taint. It is then messed and weighed so that the requisite number of pieces shall weigh exactly, the number of pounds for the barrel or tierce. It is then put up in the proper package, and freely salted while packing and saltpetre added at the rate ofa common Wine glass full to the 1001b. The last layer is pounded in by a heavy iron weight, and capped with coarse salt. It is then passed to the cooper, who puts in the head, and puts on to the barrel one, and on to the tierce at least three iron hoops at each end. The package is then filled with clean strona lbrine, bunged tight, branded, and is then ready for mat:

et.

The great utility of thismethod of curing consists in the certainty of the meat keeping in good condition for years in any climate. The blood gets all drained out of the meat before it is barreled, and hence one great cause ofinjury is avoided. I saw pork and beef which had been two years in the barrel, which was as sweet as when first put up, and the

, gv . . ed brine was perfectly clear. A friend in Longpln Egg”, several packages of Irish and Hamburgh cur n pthina but by the side ofAinerican. The contrast was ad}; 88; whv flattering to our taste or skill. 1 could very iea i y ket Ma our beef and pork bjore solblad a napievaisn 121:: itrriift‘g'rior: bm

- of a riw. ' to men ._ iillisv'asso brittld‘lcvh messed, Worse cut and. cured, and .316 It)”: nearly as read as blood, and presenting by thle .si eh: s or other not a very palatable appearance. 'Illie . aigeis gmk- heavy pork, which is uniformly cut into 6 l . pilgcesri‘he] 4 lb. ed in tierces, and is cared India or navy por .

' iit in barre s. _

pleAceiiai'liftfl bf Prime Pork should_coutain from 25 to 38 pieces, cut from the ribs, loins, chines, and belly piecesilzd lying between the ham and shoulder, forming what is ca or the broad side or middle,3 hands and 2 hind leg piecefs, m 3 hind leg pieces and 2 hands, and 15 or 20 pieceis :Fhe other parts of the hog, except. no part of the [ice . d. meat must be of prime quality, firm, and welL fpttenewh, cut into 4 lb. pieces, exactly 50 to the barrel, ani weto f not less than 200 lbs. net, and must have agood cappingBo

St. Ubes, or other coarse salt. This is indispensable. 11;. con Mess Pork is so called when the full proponiptfi o

prime pieces in Prime Mess is withheld; there is theie oie various classes of Bacon Pork. Tierces contain the same number, that is, 50 pieces of 6 lbs., and/the same riile’i‘kilis to messing are to be observed as in the barrel. 3 ticrce must have not less than 300 lbs., and well cappe

with salt. It is usual to put in 52 pieces. In Bacon Mess, the number ofpriine mess pieces should be marked upon the head. No part of the liog’s head is allowed in any in- stance. . d . "

Beefis uniformly cut into 8 lb. pieces, and cure in a f particulars precisely as pork, except a larger proportion I: saltpetre is used in packing. Beefis almost entirely pac - ed iti tierces. For export, tierces only should be used.

fl tierce ofPi-ime India Beef should contain 42 pieces, 8 lbs. each, and Weigh not less than 336 lbs. net. . It should. be made from well fed bullocks, and contain 32 pieces of'loms, flanks; l'umps, plates, buttocks and briskets, 10 pieces,

.cmsisting ol'4 chines, 2 mouse buttocks, 2 shells of rumps,

2 pieces cut close up to the neck, with bone taken out; no shiiis,thigh bones, or necks. To be well salted, and capped with St. Ubes or other coarse salt. . .

fl tierce of Prime .Mess Beef should contain 38 pieces of 8 lbs., and weigh not less than 304 lbs. net. It should be made from prime fat cowa and heifers, 28 pieces of prime, from loins and chines, with one rib in each, flanks, rumps,. plates, bi'iskets and buttocks, with 10 coarse pieces, cotismting of 2 neck pieces, not the scrag, 2 thighs or buttock bones, with some meat to them, 2 shells of rumps, 2 or even 4 chines, not out too close to the neck, and 2 shoulder pieces with part ofthe blade bone in them, well salted and capped With St. Ubes or other coarse salt. The tierces, whether for beefor pork, must be made of well seasoned oak, With 8 wooden, and 3 iron hoops on each end. _

No pains to be spared in preparing and putting up, as the neat and tasty appearance of the packages Will insure a more

. ready sale than ifpiit up in a. slovenly manner.

There is much that one cannot well make intelligible upon iaper, and can only be learned by personal observation. I have endeavoured to communicate enough to enable any ex- perienced butcher or packer to prepare provisions for. a foreign market, if desirous so to do; and the method describ- ed is the one in general use in Europe, and if adopted in this country, will enable us to enter the English market iii successful competition with the Continent. I trust the sea- son will iiot pass without finding several establishmentspre- paring and curing provisions according to the Irish method. I had intended to have given their; method of preparing hard, but this article has gone to such a length already, that 1 must defer it until another number.