Hog’s Head Cheese
Hog’s head cheese is always made at what is called “killing time.” To make four cheeses of moderate size, take two large hog’s heads; two sets, (that is eight feet,) and the noses of all the pigs that have been killed that day. Clean all these things well, and then boil them to rags. Having drained off the liquid through a cullender, spread out the things in large dishes, and carefully remove all the bones, even to the smallest bits. With a chopper mince the meat as fine as possible, and season it well with pepper, salt, sage, and sweet marjoram, adding some powdered mace. Having divided the prepared meats into four equal parts, tie up each portion tightly in a clean coarse cloth, and press it into a compact cake, by putting on heavy weights. It will be fit for use next day. In a cool dry place it will keep all winter. It requires no farther cooking, and is eaten sliced at breakfast, luncheon, or supper. If well made, and well seasoned with the herbs and spices, it will be found very nice for a relish.