[No. 32. How to Cure Bacon.]
Mind that your pickling-trough is well scalded out before using it for pickling the bacon. Allow at the rate of four ounces of salt to every pound of meat, and to every ten pounds of salt six ounces of saltpetre, two ounces of salprunella, and eight ounces of sugar; rub the salt, etc., well into the bacon every morning for twelve successive days; and at the end of that time, let the sides of bacon be pressed between boards with heavy stones placed upon them to keep them flat; and at the end of twenty-four hours, rub them over with peasemeal in which there has been mixed a little salt, and smoke the bacon in the same manner as [the hams]; and thus, by timely thriftiness, you will be provided with a meat dinner for a long while.
[No. 33. How to dispose of the Pig's Pluck.]
[No. 34. How to make Pork Sausages.]
Take equal parts of fat and lean meat, such as the inferior end of the spare-ribs and some of the loose fat; chop these well together, adding a few sage leaves, a little thyme, pepper and salt, and one or two eggs; when the whole is thoroughly mixed and chopped fine, use a sprinkle of flour on a table or dresser, for the purpose of rolling the sausages into shape of the size and form of a man's thumb. These sausages may be fried in the ordinary way.
[No. 35. Black Puddings.]
When a pig is killed, the blood should be caught in a pan, and a little salt must be stirred in with it while yet warm, to prevent its coagulation or thickening. This will serve to make you some hog's puddings, excellent things in their way, and for the preparation of which you must attend to the following instructions, viz.:—To every pound of blood, add eight ounces of fat cut up in small squares, two ounces of rice or grits, boiled quite soft in milk; season with pepper and salt, chopped sage, thyme, and winter savory, and some chopped onions boiled soft in a little milk or water; mix all these things well together, and use a tin funnel for filling in the cleansed guts with the preparation, taking care to tie the one end of each piece of gut with string, to prevent waste. The puddings being thus prepared, tie them in links, each pudding measuring about six inches in length, and when all are tied, let them be dropped into a pot containing boiling-water, just taken off the fire, and allow them to remain in this until they become set, or slightly firm; the puddings must then be carefully lifted out, and hung to a nail driven into the wall, to drain them from all excess of moisture; and before they are fried or broiled, they must be slightly scored with a sharp knife, to prevent them from bursting while they are being cooked.