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{5}
p'dpoundsp'd of Curd put a p'd of Clarified butter luke warme then
put it into the fatt and pres it and turne twice a day
it must keep in a moist place, and at least a year old
before it be eate.

An Excellent Hogs-head after the
French manner {Mr Thorp}
Take a dry Hogs-head Ears and Feet, boyl them toget=
=her till the Bones come out easely, take them from the
fire, and haveing pour'd out the water, cutt the Ears and
Feet into small pieces, part the head in halves, and lay
them upon a Cloath and then place the said pieces of y^e
Ears and feet upon it, Powder all with Salt, Cinnamon,
Cloves, Pepper, Ginger, and Nutmeg, a little of each, and some
Orange peel Scraped, then wrap together in the Cloath and
put it into a Cheese Fat, and press it well, leaving it so
5 or 6 hours till all be cold, then make sauce liquour
and put the Hogs-head into it this will keep good
three months,