Bloaters, Potted.--Put 8 or 10 large bloaters (soft-roed ones are best) into a dish or tin, and cook them in an oven about 15-20 minutes; then, if thoroughly cooked, remove all the bones and skin, and put the fish into a mortar with a piece of butter (about 2 oz.), some cayenne pepper, a very little mixed spice, and salt if necessary. Pound all together till the paste may be spread, then put into pots and cover the top of each pot of the paste with mutton suet melted or good salt butter. Boar’s Head.--Take head of large bacon pig; open, and remove gullet, tongue, eyes, small bones, brain, &c., and cleanse out thoroughly with salt and water; wipe dry, rub with salt, and drain for 24 hours; boil together for ¼ hour 1 gal. water, 2 lb. each treacle and bay salt, 3 oz. sal prunelle, 2 oz. each juniper berries and pepper, 1 oz. shallots, and ½ oz. chopped garlic; skim, and pour cold over the head and tongue lying in deep stoneware vessel; turn on alternate days for a month; at end of first 2 weeks remove the tongue, boil up the pickle with 1 lb. more salt, and pour on again cold; on removing from pickle, wipe dry, and score lines 2 in. apart in the skin running from nose to base of head; cut off any superfluous fat, and rub all over with dried oatmeal, skin the tongue and place it in the mouth, holding it with a skewer; close the sides with twine and smoke for 3 weeks in brown paper, using 3 parts birch and beech chips, 2 parts oak sawdust, and 1 part grass or fern; store in malt coomb and bake for table. Brawn.--The head, feet, tongue, and ears of a pig, having been salted, are boiled with the outside skin of a loin, also salted for a few days. Boil very gently for a long time, till the bones will easily slip out. Take great care that every one is carefully picked out. Keep the skin of the loin whole, but cut the rest into pieces about 2 in. square. Line the brawn mould with the skin, then roll each piece lightly in mixed spice and powdered herbs, flavoured to taste. Pack them tightly in the brawn tin, put on the top, and press it with a heavy weight 24 hours. It is then ready for turning out. Keep it in the following pickle: Take a sufficient quantity of water (more than will be enough to cover your brawn); add to every gallon of water 2 handfuls whole malt, and salt enough to give it a strong relish. Let the mixture boil for 1 hour; then strain it into a clean vessel. When quite cold, pour it off into another vessel, keeping back the white sediment; then put in your brawn. A little vinegar maybe added, if liked. Fresh pickle should be made about once in 8 days, if the brawn is to be kept long. A common brawn tin is a cylinder of tin without top or bottom, but with 2 round pieces of tin which fit loosely inside it. The tin is about 5 in. diameter and 1 ft. in height. A heavy weight must fit inside it. Slack’s fruit or meat press answers admirably.