erbs, and some pennyroyal:
season with salt, pepper, and ginger, and other spices if you please;
and to about three quarts of oatmeal put two pounds of beef suet shred
small, and as much hog suet as you may think convenient. Add blood
enough to make it black, and half a dozen eggs.

_Hog's Puddings, Black._ No. 2.

To three or four quarts of blood, strained through a sieve while warm,
take the crumbs of twelve-pennyworth of bread, four pounds of beef suet
not shred too fine, chopped parsley, leeks, and beet; add a little
powdered marjoram and mint, half an ounce of black pepper, and salt to
your taste. When you fill your skins, mix these ingredients to a proper
thickness in the blood; boil them twenty minutes, pricking them as they
rise with a needle to prevent their bursting.

_Hog's Puddings, Black._ No. 3.

Steep a pint of cracked oatmeal in a quart of milk till tender; add a
pound of grated bread, pennyroyal, leeks, a little onion cut small,
mace, pepper, and salt, to your judgment. Melt some of the leaf of the
fat, and cut some of the fat small, according to the quantity made at
once; and add blood to make the ingredients of a proper consistence.

_Hog's Puddings, White._ No. 1.

Take the pith of an ox, and lay it in water for two days, changing the
water night and morning. Then dry the pith well in a cloth, and, having
scraped off all the skin, beat it well; add a little rose-water till it
is very fine and without lumps. Boil a quart or three pints of cream,
according to the quantity of pith, with such spices as suit your taste:
beat a quarter of a pound of almonds and put to the cream. When it is
cold, rub it through a hair sieve; then put the pith to it, with the
yolks of eight or nine eggs, some sack, and the marrow of four bones
shred small; some sweetmeats if you like, and sugar to your taste: if
marrow cannot be procured suet will do. The best spices to put into the
cream are nutmeg, mace, and cinnamon; but very little of the last.

_Hog's Puddings, White._ No. 2.

Take a quart of cream and fourteen eggs, leaving out half the whites;
beat them but a little, and when the cream boils up put in the eggs;
keep them stirring on a gentle fire till the whole is a thick curd. When
it is almost cold, put in a pound of grated bread, two pounds of suet
shred small, having a little salt mixed with it, half a pound of almonds
well beaten in orange-flower water, two nutmegs grated, some citron cut
small,