Pigs' Feet and Hocks.
Have the feet nicely cleaned, and soaked for five or six hours, or over night, in slightly salted water. Boil until tender, and the large bones slip out easily, which will take from three to four hours. Take up, pull out the large bones, and lay in a stone jar, sprinkling on each layer a little salt and pepper, with a few cloves or allspice. After skimming off the fat, take equal parts of the water in which the feet were boiled, and good vinegar, and cover the meat in the jar.
This nice relish was known as "souse" fifty or sixty years ago, and is good, both cold or hot, or cut in slices and fried in butter for breakfast.