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To make sausages.

Take the tender pieces of fresh pork, chop them exceedingly fine—­chop some of the leaf fat, and put them together in the proportion of three pounds of pork to one of fat, season it very high with pepper and salt, add a small quantity of dried sage rubbed to a powder, have the skins nicely prepared, fill them and hang them in a dry place.  Sausages are excellent made into cakes and fried, but will not keep so well as in skins.

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To make black puddings.

Catch the blood as it runs from the hog, stir it continually till cold to prevent its coagulating; when cold thicken it with boiled rice or oatmeal, add leaf fat chopped small, pepper, salt, and any herbs that are liked, fill the skins and smoke them two or three days; they must be boiled before they are hung up, and prick them with a fork to keep them from bursting.

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A sea pie.

Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatos and onions cut in slices, salt, pepper, thyme and parsley shred fine, some crackers soaked, and a layer of fowls cut up, or slices of veal; cover them with a paste not too rich, put another layer of each article, and cover them with paste until the oven is full; put a little butter between each layer, pour in water till it reaches the top crust, to which you must add wine, catsup of any kind you please, and some pounded cloves; let it stew until there is just gravy enough left; serve it in a deep dish and pour the gravy on.

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To make paste for the pie.

Pour half a pound of butter or dripping, boiling hot, into a quart of flour, add as much water as will make it a paste, work it and roll it well before you use it.  It is quite a savoury paste.

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Bologna sausages.

Take one pound of bacon—­fat and lean, one ditto veal, do., pork, do., suet, chop all fine, season highly:  fill the skins, prick and boil them an hour, and hang them to dry—­grated bread or boiled rice may be added:  clean the skins with salt and vinegar.

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FISH.

TO CURE HERRINGS.

The best method for preserving herrings, and which may be followed with ease, for a small family, is to take the brine left of your winter stock for beef, to the fishing place, and when the seine is hauled, to pick out the largest herrings, and throw them alive into the brine; let them remain twenty-four hours, take them out and lay them on sloping planks, that the brine may drain off; have a tight barrel, put some