_Stuffed Hogs Heads._--Select a well shaped head, cut off about three to four pounds behind the ears and remove the bones. Care should be taken in entering above the eyes, where the skin is thinnest and lies directly on the bone. Do not remove the snout bones, but saw off the hindmost jaw bone right behind the mouth. Remove the cheek meat on either side until with the skin it is about one-half inch thick. Cut off about three inches square from the lower cheek at the back to make the head more shapely. Sew from the snout up the back bone, where the head is to be filled and cut around cover from the skin to fit the back opening. Prepare the stuffing as follows: Good firm young pork, moderately fat, is coarsely chopped with the required quantity of salt and allowed to stand twenty-four hours. Use about ten pounds chopped fine, spiced with five and one-quarter ounces of salt, one-half ounce of ground white pepper, seventy-seven grains of finely ground mace, mixed with one pound of boiled tongue meat cut into shape of dice, one-half the size of a walnut. Mix all thoroughly and fill head with the mass. Sew the cover on and smoke for two hours until it turns to a yellow brown color. After it is smoked, tie the head up in a cloth, wrapping a string around it very evenly from front to rear. Cook in boiling water from three to three and one-half hours, and then allow to cool. The head must be a chestnut brown when thoroughly smoked and cooked. _Scrapple._--For making scrapple use two pig heads, two pig tongues and two pig livers. These should be cooked in an iron-jacketed kettle that will hold about forty-five gallons. Cover thoroughly and then remove from kettle and cut up the same as for head cheese. After the heads, tongues and livers are taken from the water, skim the grease and add forty pounds of corn meal and five pounds of buckwheat to the water, putting in a little at a time, stirring as put in. Cook slowly for five hours. Seasoning should be added before buckwheat and corn meal are put in, consisting of: 2 ounces white pepper, 1 ounce red pepper, 8 ounces sage, 4 pounds salt. After the meal and water has been cooked about four hours and forty-five minutes, add the heads, tongues and livers, stir thoroughly about fifteen minutes, shut off steam, and place in pan. When about cool, but while plastic, add to each pan top a coating of the grease skimmed from cooking. _Bologna Sausage in Oil._--This is a sausage manufactured quite extensively by packers, who find the principal markets for it in the south. In fact, it is not used anywhere but in warm climates and it is usually put up in twenty-pound and fifty-pound tin packages. Much experimenting has been done to ascertain the best size for packages to put up sausage in oil. The following formula is generally considered to be a good method for making this sausage: