ce prepared with spices in the following manner. Boil the ears,
forehead, and rind, (the cheek is good, but it is better corned and
smoked,) till the meat will almost drop from the bones; take them up;
when cold cut the meat in strips about an inch long, warm it in a little
of the liquor in which the meat was boiled, season it with salt, pepper,
cloves, nutmeg, and cinnamon. Put it while hot in a strong bag, put a
heavy weight upon it, and let it remain till perfectly cold. When you
wish to eat it, cut it in thin slices.

29. _Souse._

Take pig's ears and feet, clean them thoroughly, then soak them in salt
and water, for several days. Boil them tender, and split them, they are
then good fried. If you wish to souse them when cold, turn boiling
vinegar on them, spiced with pepper-corns, and mace. Cloves improve the
taste, but it turns them a dark color. Add a little salt. They will keep
good pickled five or six weeks. Fry them in lard.

30. _Tripe._

After being scoured, should be soaked in salt and water seven or eight
days, changing the water every other day, then boil it till tender,
which will take eight or ten hours. It is then fit for broiling, frying,
or pickling. It is pickled in the same manner as souse.

31. _Sausages._

Chop fresh pork very fine, the lean and fat together, (there should be
rather more of the lean than the fat,) season it highly with salt,
pepper, sage, and other sweet herbs, if you like them--a little
salt-petre tends to preserve them. To tell whether they are seasoned
enough, do up a little into a cake, and fry it. If not seasoned enough,
add more seasoning, and fill your skins, which should be previously
cleaned thoroughly. A little flour mixed in with the meat, tends to
prevent the fat from running out when cooked. Sausage-meat is good, done
up in small cakes and fried. In summer, when fresh pork cannot be
procured, very good sausage-cakes may be made of raw beef, chopped fine
with salt pork, and seasoned with pepper and sage. When sausages are
fried, they should not be pricked, and they will cook nicer, to have a
little fat put in the frying-pan with them. They should be cooked
slowly. If you do not like them very fat, take them out of the pan when
nearly done, and finish cooking them on a gridiron. Bologna sausages are
made of equal weight each, of ham, veal, and pork, chopped very fine,
seasoned high, and boiled in casings, till tender, then dried.

32. _Ham._

A ham tha