A BOAR’S HEAD.
Procure the head of a large well-fed bacon hog, your butcher having had it open and taken out the tongue, gullet, eyes, and nasal cartilages, and small bones; remove the brain and clean it thoroughly, particularly at the roots of the ears and nostrils; wash it quickly in salt and water, and dry with cloths. Rub it well in all parts with rock or common salt, and hang it up to drain twenty-four hours. Next, make a pickle of
| Garlic, chopped | ½ | oz. |
| Shalots | 1 | oz. |
| Juniper berries | 2 | oz. |
| Jamaica pepper | 2 | oz. |
| Sal prunelle | 3 | oz. |
| Water | 1 | gal. |
| Bay salt | 2 | lb. |
| Treacle | 2 | lb. |
Boil fifteen minutes, and skim, and when cold pour it over the head and tongue, placed in a deep straight-sided earthen vessel, where it must remain, being turned every second day, and well covered with the pickle for a month; at the end of fourteen days take out the tongue, boil up the pickle, adding one pound more salt, and pour it again on the head cold. When taken out of pickle, wipe both the head and tongue dry, and with a sharp knife cut through the rind from the nose to the base, in lines two inches apart, but not severing the flesh. You may now remove any superfluous fat from the base, but not interfering with the lean part; rub all over with dried oatmeal; peel the tongue, and skewer it inside the head, close the sides with string, and smoke it in brown paper for three weeks, with
| Oak sawdust | 2 | parts |
| Beech and birch chips | 3 | parts |
| Fern or grass turfs | 1 | part |
Store it in malt cooms, and when wanted let it be baked.
WESTPHALIA HAMS.
Get your legs of pork—each about sixteen pounds weight—cut in shape like those imported, viz. longer and more narrow than usual, inclining to a peak at the large end, and flattened between boards weighted down upon them. But since they may be cured at home far finer flavoured, and of infinitely far superior quality in the feeding, this attempt at deception is optional. The following is a good mixture, with which let the meat be rubbed well, and turned daily for three days:
| Saltpetre | 1 | oz. |
| Sal prunelle | 1 | oz. |
| Coarse sugar | 1 | oz. |
| Bay salt | 1 | oz. |
| Juniper berries, bruised | 2 | oz. |
Then let them lie in this way, only turning them for ten days more, when you will boil up the ingredients, adding