Curry of Rabbit.

Select two fine rabbits, cut them into neat pieces; put into an earthen crock a thin slice of bacon, add a few slices of rabbit, sprinkle over it a little of J. P. Smith's Curry Powder, salt, fresh grated cocoanut, and a dozen raisins; put in another layer of rabbit meat, and season it as the first layer, repeat until the rabbit is all used, and you have also used the juice and meat of one fresh, or half a pound of dry cocoanut; moisten the whole with Rhine wine; let this stand twenty-four hours, then place the crock in a pot of water and simmer three hours. While cooking, the crock must be tightly covered. Serve with hot boiled rice and over the meat squeeze the juice of a lime.