Directions for Cookery, in its Various Branches

ends by tying them with packthread or fine twine. Make a brine of salt and water strong enough to bear up an egg. Put the sausages into it, and' let them lie for three weeks, turning them daily. Then take them out, wipe them dry, hang them up and smoke them. Before you put them away rub them all over with, sweet oil, Keep them in ashes. That of vine-twigs is best for them. You may fry them or not before you eat them. PORK CHEESE. Take the heads, tongues, and feet of young fresh pork, or any other pieces that are convenient. Having removed the skin, boil them till all the meat is quite tender, and can be easily stripped from the bones. Then chop it small, and season it with salt and black pepper to your taste, and if you choose, some beaten cloves. Add sage-leaves and sweet marjoram, minced fine, or rubbed to powder. Mix the whole very well together with your hands. Put it into deep pans, with straight sides, (the shape of a cheese,) press it down hard and closely with a plate that will fit the pan; putting the under side of the plate next to the meat, and placing a heavy weight on it. In two or three days it will be fit for use, and you may turn it out of the pan. Send it to table cut in slices, and use mustard and vinegar with it. It is generally eaten at supper or breakfast. PIG'S FEET AND EARS SOUSED. Having cleaned them properly, and removed the skin, boil them slowly till they are quite tender, and then split the feet and put them with the ears into salt and vinegar, flavoured with a little mace. Cover the jar closely, and set it away. When you use them, dry each piece well with a cloth; dip them first in beaten yolk of egg, and then in bread-crumbs, and fry them nicely in butter or lard. Or you may eat them cold, just out of the vinegar. If you intend keeping them some