in a hot
oven.

HEAD CHEESE.

Boil the forehead, ears and feet, and nice scraps trimmed from the
hams of a fresh pig, until the meat will almost drop from the bones.
Then separate the meat from the bones, put in a large chopping-bowl,
and season with pepper, salt, sage and summer savory. Chop it rather
coarsely; put it back in the same kettle it was boiled in, with just
enough of the liquor in which it was boiled to prevent its burning;
warm it through thoroughly, mixing it well together. Now pour it into
a strong muslin bag, press the bag between two flat surfaces, with a
heavy weight on top; when cold and solid it can be cut in slices. Good
cold, or warmed up in vinegar.

TO CURE HAMS AND BACON. (A Prize Recipe.)

For each hundred pounds of hams, make a pickle of ten pounds of salt,
two pounds of brown sugar, two ounces of saltpetre, one ounce of red
pepper, and from four to four and a half gallons of water, or just
enough to cover the hams, after being packed in a water-tight vessel,
or enough salt to make a brine to float a fresh egg high enough, that
is to say, out of water. First rub the hams with common salt and lay
them into a tub. Take the above ingredients, put them into a vessel
over the fire, and heat it hot, stirring it frequently; remove all the
scum, allow it to boil ten minutes, let it cool and pour over the
meat. After laying in this brine five or six weeks, take out, drain
and wipe, and smoke from two to three weeks. Small pieces of bacon may
remain in this pickle two weeks, which would be sufficient.

TO SMOKE HAMS AND FISH AT HOME.

Take an old hogshead, stop up all the crevices, and fix a place to put
a cross-stick near the bottom, to hang the article to be smoked on.
Next, in the side, cut a hole near the top, to introduce an iron pan
filled with hickory wood sawdust and small pieces of green wood.
Having turned the hogshead upside down, hang the articles upon the
cross-stick, introduce the iron pan in the opening, and place a piece
of red-hot iron in the pan, cover it with sawdust, and all will be
complete. Let a large ham remain ten days, and keep up a good smoke.
The best way for keeping hams is to sew them in coarse cloths,
white-washed on the outside.

TO CURE ENGLISH BACON.

This process is called the "dry cure," and is considered far
preferable to the New England or Yankee style of putting prepared
brine or pickle over the meat. First the hog should not be too large
or to