TO MAKE SOUSE

Boil the feet till the bones come out easily, and pick out all the large bones, pack them in a stone pan with pepper and salt, and cover it with vinegar, they may be eaten cold, or dipped in flour and fried. Another way is to pick out all the bones, season them with salt, pepper and sage, and warm them up as you want to use them.

Pigs' feet, after being boiled, are very nice stewed as terrapins, make the gravy with butter and water, they are nourishing food for delicate persons.

Vessels for salting meat should be cleaned well after the meat is hung up, and set on boards in the cellar, if they do not smell sweet, they should be washed and soaked before meat is packed in them again. You should see that the hoops are sound, and have covers made to fit them. If taken care of in this way, they will last a number of years.