the flesh of a boar soused or pickled; for which end the boar should be old; because the older he is, the more horny will the brawn be.

The method of preparing brawn is as follows: The boar being killed, it is the flitches only, without the legs, that are made brawn; the bones of which are to be taken out, and then the flesh sprinkled with salt, and laid in a tray, that the blood may drain off. Then it is to be salted a little, and rolled up as hard as possible. The length of the collar of brawn, should be as much as one side of the boar will bear; so that when rolled up, it will be nine or ten inches diameter.

The collar being thus rolled up, is to be boiled in a copper, or large kettle, till it is so tender, that you can run a straw through it; then set it by, till it is thorough cold, and put it into the following pickle. To every gallon of water, put a handful or two of salt, and as much wheat bran: Boil them together, then drain the bran as clear as you can from the liquor; and when the liquor is quite cold, put the brawn into it.