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BOLOGNA SAUSAGE

Take equal portions of fresh pork, veal, and ham or salt pork, chop them fine or grind, and mix together thoroughly; to nine pounds of the meat allow ten tea-spoons powdered sage, two each of cayenne and black pepper, one grated nutmeg, one teaspoon cloves, one minced onion, and sweet herbs to taste; mix well and stuff into beef intestines. (Wash the intestines thoroughly and cut them into lengths of two yards each; turn inside out, and again wash thoroughly in warm water, scraping with a scraper made for this purpose; throw into salt water to soak till used. Great care will be necessary in cleaning cases to avoid tearing them.) Tie up both ends of the bag tightly, prick in several places, and boil slowly for an hour; then dry them in the sun, and hang them in a cool dry cellar, after rubbing the outside of the skins with melted butter. These are eaten without further cooking, and are very nice.