BARBECUED PIG

A pit two and a half feet deep by three feet long, and two feet wide, sticks of green wood, or, better still, iron rods, to fit across the pit. Build a large wood fire, and when it burns down to ashes, put on plenty of char- coal, as the fire is kept up by this.

Split pig down the front, then rub well with salt and red pepper, cut slashes in the skin, so that the seasoning will get through, put pig over pit with skin side down. Into a pot put one quart of vinegar to boil, add one pound of butter, some Worcester sauce, tomato catsup, French mustard, and English mustard mixed, chowchow mustard, a few drops of tobasco and some salt, all of these I put to taste. Have a stick, with a mop made of cheese-cloth, and with this keep the pig well mopped all the time it is cooking, which ought to be from six to eight hours. The slower it cooks the better. Have plenty of the sauce to serve with meat.