BLACK PUDDINGS. The pig's blood must be stirred with a little salt till it is cold. Put a full quart of it to a quart of whole grits, and let it stand all night. Soak the crumb of a quartern loaf in rather more than two quarts of new milk made hot. In the meantime prepare the guts by washing, turning and scraping, with salt and water, and changing the water several times. Chop fine a little winter savoury and thyme, a good quantity of pennyroyal, pepper and salt, a few cloves, some allspice, ginger and nutmeg. Mix these all together, with three pounds of beef suet, and six eggs well beaten and strained. Have ready some hog's fat cut into large bits; and as the skins are filling with the pudding, put in the fat at intervals. Tie up in links only half filled, and boil in a large kettle, pricking them as they swell, or they will burst. When boiled, lay them between clean cloths till cold, and hang them up in the kitchen. When to be used, scald them a few minutes in water; wipe, and put them into a Dutch oven. If there be not skins enough, put the stuffing into basins, and boil it covered with floured cloths. Slice and fry it when used.--Another way is, to soak all night a quart of bruised grits in as much boiling-hot milk as will swell them, and leave half a pint of liquid. Chop a quantity of pennyroyal, savoury and thyme; add salt and pepper, and allspice finely powdered. Mix the above with a quart of the blood, prepared as before directed; clean the skins thoroughly, half fill them with the stuffing, put in as much of the leaf fat of the pig as will make it pretty rich, and boil as before directed. A small quantity of leeks finely shred and well mixed, is a great improvement.--A superior article may be made as follows: boil a quart of half-grits in as much milk as will swell them to the utmost, drain them and add a quart of blood, a pint of rich cream, a pound of suet, some mace, nutmeg, allspice, and four cloves, all in fine powder. And two pounds of hog's leaf cut into dice, two leeks, a handful of parsley, ten leaves of sage, a large handful of pennyroyal, and a sprig of thyme and knotted marjoram, all finely minced; eight eggs well beaten, half a pound of bread crumbs scalded in a pint of milk, with pepper and salt. Soak and clean the skins in several waters, last of all in rose-water, and half fill them with the stuffing. Tie the skins in links, boil and prick them with a clean fork, to prevent their breaking, and cover them with a clean cloth till cold.