SC - cooking in a pit or on a spit

[Stefan li Rous]

Lady Giulia Madelena Sarducci described cooking a whole pig and said:
>   Depending on size, you can figure about 1/2 hour to 45 minutes per
> pound this way... my 120 pounders took about 6 to 7 hours. The bigger ones a
> bit longer. 

Huh? If it takes 1/2 hour to 45 minutes per pound, wouldn't it take at
least 60 hours instead of 6 or 7? Perhaps you mean 1/2 minute to 45 seconds
per pound?

I suspect the latter, but before I file this in the Florilegium, I'd like
to make sure.

Thanks.
  Stefan

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
          http://www.pbm.com/~lindahl/rialto/rialto.html ****
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