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HINTS TO HOUSEKEEPERS. 105

them with meat, tie them tight, dip them in melted lard,
and hang them in a cool airy place; they will keep in
this way till August; they are good boiled whole, and
eaten cold in summer; when you want to fry them, rip
part of the seam, cut out as many slices as you want, tie
up the bag, and hang it up again. If you have a large
quantity, a sausage chopper is a great convenience.

Bologna Sausage.

Chop ten pounds of beef, with two pounds and a half
of the fat of fresh pork; pound one ounce of mace, and
one of cloves, and mix in; let it stand a day, then stuff
it in large skins; let them lay in brine ten days, then
hang them up to smoke a few days; they can be put in
the same brine with beef or tongues.

Liver Sausage..

Take four livers, with the lights and hearts; have
two heads cleaned, and boil them with any scraps, or
skinny pieces you have; skim the pot, take out the liv-
ers when they are done, and let the heads boil longer;
when they are done, pick out the bones, and chop all
together; season with sage, thyme, sweet marjoram, salt
and pepper; put it in pans, and fry it as sausage.

Hogs' Head Cheese.

Take off the ears and noses of four heads, pick out
the eyes, and lay them in salt and water all night; then
wash and put them on to boil; take out the bones care-
fully, chop and season them well, and pack it in bowls;
they will turn out whole, and may be eaten cold with
vinegar, or fried as sausage.

Pigs' Feet.

Pigs' feet should be well cleaned by dipping them in
scalding water, and scraping off the hairs; leave them
in weak slat and water two days, changing it each day;
if you wish to boil them for souse, they are now ready;
but if the weather is cold, they will keep in this a month.

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