It is then stuffed by hand stuffers into bags, which will weigh after being stuffed and dried about five pounds. These bags are made of heavy drilled cloth and should be stuffed as tightly as possible. They should be kept very clean during the process of stuffing, as any sausage meat which may stick to the cloth will leave a bad appearance after the sausage has been smoked. After the ham has been stuffed, it should be taken to the dry room, where the temperature can be kept at all times between 46° and 55° F., 50° being preferable. The room must be airy and dry and it will take at least ten days under favorable circumstances to get the ham in proper condition to smoke. It should be smoked about four hours in as cold a smoke as possible, 70° to 75° F. being as hot as it is safe to smoke it, 60° F. being nearer the proper temperature. After it has been smoked, it should be again hung in a cool temperature for three days, when it will be ready for shipment. This sausage is manufactured extensively in New Jersey and the east. _Head Cheese._--Head cheese is made as follows: 44 pounds cooked pig skins, 55 pounds cooked pig snouts, 33 pounds cooked pig ears, 55 pounds cooked beef hearts, 51 pounds cooked neck fat, 20 pounds water in which the meat has been cooked, 1 pound white pepper, 10 pounds onions, 4 ounces allspice, 2 ounces cloves, 3 ounces marjoram, 3 ounces carroway seeds. The cooked meats are chopped by hand with a knife until reduced to the proper size, except the skins, which are ground through a ⁷⁄₆₄th-inch plate after being cooked. The mass usually is mixed by hand and stuffed into cured hog paunches or beef bungs and cooked as per cooking schedule appended hereto. After the sausage is cooked, it is taken to a cooler and usually pressed by laying the paunches or bungs side by side with a board between each layer and a moderate weight on top of the last board. However, if properly made this is unnecessary as the gelatine from the skins and the water in which the meat has been cooked will bind the other ingredients together sufficiently without much, if any, pressing. _Boneless Pigs Feet._--This product is prepared as follows: 25 pounds fresh pigs feet, 30 pounds fresh pigs skins, 15 pounds fresh pigs snouts, 15 pounds fresh pigs ears, 20 pounds fresh pork trimmings, 15 pounds fresh beef trimmings, 10 pounds white pepper, 50 pounds water in which meat has been cooked, 4 pounds, 1 ounce salt, 4 ounces cloves. Use one gallon (45-grain) vinegar to five-hundred pounds of the above mass. Cook all of the meats in one vat, thoroughly, in pudding nets, and chop same as headcheese, mix seasoning, water and vinegar with the meat in a large tub or tight-bottom truck.