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 flesh 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.