ot too fine; put in salt, pepper and cloves to
taste, also sage if liked, mix all well together, heat it all together,
and pour in a cloth, which is laid in a crock, tie it up tight and put on
a weight, to press it. Next day remove the cloth and the head cheese is
ready for the table. Skim the fat off the liquor the head was boiled in
and set aside for future use. Heat the liquor to a boil and stir in nicely
sifted corn meal. After salting, take up in crock and let it get cold,
then cut off in slices and fry a nice brown. Nice for breakfast.--[Mrs. A.
Joseph.

_Pig's Head._

English Brawn: Cut off the hearty cheek or jowl, and try it out for
shortening. Saw the pig's head up in small pieces, carefully removing the
brains, snoot, eyes, jawbones or portions of teeth sockets. (It is
surprising with saw and a keen, sharp-pointed knife how much of the
unpleasant pieces of a pig's head can be removed before it is consigned to
the salt bath.) Soak all night in salt and water, drain in the morning and
set over the fire to boil in slightly salted water. Place the tongue in
whole also. When the flesh leaves the bone, take out and strip all into a
wooden chopping bowl, reserving the tongue whole. Skin the tongue while
warm. Chop the head pieces fine, add pepper, salt, powdered sage to suit
taste. Pack all in a deep, narrow mold and press the tongue whole into the
middle of the mass. Weight down and set away all night to cool. Keep this
always in a cold place until all is used, and, as usual, use a sharp knife
to slice.--[Aunt Ban.

_To Keep Hams and Shoulders._

We pack them for a few days with a sprinkle of dry salt, then lift and
wipe dry (both barrel and meat), repack and cover with brine, which may be
prepared thus: To 16 gals. brine (enough to carry an egg) placed in a
kettle to boil add 1/4 lb. saltpeter, 3 pts. syrup molasses and a large
shovel of hickory ashes tied in a clean saltbag or cloth; boil, skim and
cool.--[Mrs. R. E. Griffith.

To prepare smoked ham for summer use: Slice the ham and cut off the rind.
Fill a spider nearly full, putting the fat pieces on top. Place in the
oven and bake. When partly cooked, pack the slices of hot ham closely in a
stone jar and pour the meat juice and fat over the top. Every time that
any of the meat is taken out, a little of the lard should be heated and
poured back into the jar to keep the meat fresh and good. Be very careful
each time to completely cover the meat with lar