tive, and as the winter immediately succeeds, seldom do well,
especially without great care and trouble.

SUCKING PIG. When the pig has been killed and well cleaned, cut off the
feet at the first joint, and put them with the heart, liver, and lights,
to boil for gravy. Before the pig is spitted, chop a little sage very
fine, mix it with a handful of bread crumb, a little pepper and salt,
and sow it up in the belly. Lay it down to a brisk fire, rub it with
butter tied up in a piece of thin rag, during the whole time of
roasting. Take off the head while at the fire, take out the brains and
chop them, mix them with the gravy that comes from the pig, and add a
little melted butter. Before the spit is drawn, cut the pig down the
back and belly, and lay it in the dish. Put a little of the sauce over
it, take the bottom jaws and ears to garnish with, and send brown gravy
sauce to table, mixed with the bread and sage that comes out of the pig.
Currant sauce is frequently eaten with it. A moderate sized pig will
require about an hour and a half roasting.

SUET. The proper way of treating suet, is to choose the firmest part as
soon as it comes in, and pick it free from skin and veins. Set it in a
nice saucepan at some distance from the fire, that it may melt without
frying, or it will taste. When melted, pour it into a pan of cold water.
When it comes to a hard cake, wipe it very dry, fold it in fine paper,
and then in a linen bag. Keep it in a dry cool place. Suet prepared in
this way, will keep a twelvemonth. When used, scrape it fine, and it
will make a good crust, either with or without butter.

SUET DUMPLINS. Take a pound of suet, or the outward fat of loins or
necks of mutton, and shred it very fine. Mix it well with a pound and a
quarter of flour, two eggs, a sufficient quantity of milk to make it,
and a little salt. Drop the batter into boiling water, or boil the
dumplins in a cloth.

SUET DUMPLINS WITH CURRANTS. Take a pint of milk, four eggs, a pound of
suet shred fine, and a pound of currants well cleaned, two tea-spoonfuls
of salt, and three of beaten ginger; first take half the milk and mix it
like a thick batter, then put in the eggs, the salt, and ginger, then
the rest of the milk by degrees, with the suet and currants, and flour
enough to make it like a light paste. Make them up about the bigness of
a large turkey's egg, flat them a little, and put them into boiling
water; move them softly that they do