This sausage can be made in cold weather only. All the meat is put through the grinder, and spices added. No salt is needed as the cured beef is salty enough. Mix it all thoroughly until it is evenly seasoned. Spread it out in a cool place for thirty-six to forty hours. Then stuff into hog casings and let it hang over night. Smoke with cold smoke for several days. If kept in a dry place, it can be kept the year round. It if gets moldy, simply wipe off the mold before using. § 50. Headcheese The head of the hog, and trimmings, are used for making headcheese. The head should be shaved clean and nostrils cut off just in front of the eyes. Cut out the eyes and ear drums. The fattest part of the head is generally used for lard. Clean the head by soaking it in water for some time to extract all blood and dirt. After the head is thoroughly cleaned, cover with water and boil until the meat separates from the bones. Lungs and heart may be cooked with the head. When it is thoroughly cooked, take out the meat, saving the liquor for future use. Chop the meat finely. Season with one and one-half pounds salt, three ounces black pepper, four ounces allspice, and four ounces ground cloves, together with two gallons of the liquor for every 50 pounds of meat. The mixing should be done thoroughly, so that proper seasoning is secured. Stuff the meat into large beef casings thoroughly cleaned, hog stomach, or muslin bags about three or four inches in diameter. After stuffing into casings, it should be boiled until it floats on the top, then place in cold water for a short time. Store away in a clean, cool place on a shelf or table. If there are no casings or muslin available in which to stuff the meat, it can be kept in shallow pans. § 51. Scrapple The head and feet of hogs are generally used in making scrapple, but scrapple can be made from any hog meat. The heads should be split through the middle and placed in a kettle with sufficient water to cover them. They should be cooked until the meat falls from the bones. Drain off the broth. Separate the bones from the meat, then chop the meat fine and add it to the broth, and boil. Corn meal should be added until it is as thick as mush. Add the corn meal slowly and stir vigorously, so as to avoid lumpiness. Stir the mixture well for ten or fifteen minutes, and allow it to boil one hour. Pour the scrapple into shallow pans or molds. When cold, it should be sliced and fried. § 52. Snow Packing