BEFORE you kill a hog, get a peck of grotts, boil
them half an hour in water, then drain them, and put them
in a clean tub, or large pan. Then kill your hog, save two
quarts of the blood, and keep stirring it till it is quite
cold; then mix it with your grotts, and stir them well to-
gether. Season with a large spoonful of salt, a quarter
of an ounce of cloves, mace, and nutmeg together, an
equal quantity of each; very fine, beat it well, and mix in.
Take a little winter-savory, sweet-marjoram, and thyme,
penny-royal stripped of the stalks and chopped very fine;
just enough to season them, and to give them a flavour,
but no more. The next day take the leaf of the hog,
and cut it into dice, scrape, and wash the guts very clean,
then tie one end, and begin to fill them; mix in the
fat as you fill them; be sure to put in a good deal of
fat, fill the skins three parts full, tie the other end, and
make your pudding what length you please; prick them
with a pin, and put them in a kettle of boiling water. Boil
them very softly an hour, then take them out, and lay them
on clean straw.