Every now and then the roasting flesh would be turned over with long oak sticks sharpened smoothly to a point at one
end, which
answered the place
of forks; deep and long incisions would be made in the barbecuing meat, and with the swab a good basting
of the mixed condiments from the bowl would be spread over; the process
of turning the roasting flesh over the glowing red coals and basting with the
seasoning continued
till the meat was thought to be thoroughly done.