Cut off the roots of the tongues, they are not good smoked, but they
make nice pies. Take out the pipes and veins, boil them till tender,
mince them fine, season the meat with salt, cloves, mace, and cinnamon,
put in a little sugar and molasses, moisten the whole with brandy, put
it in a cool place, and it will keep good several months in cold
weather, and is good to make pies of at any time, with the addition of
apples chopped fine, and a little butter melted. For the remainder of
the tongues, make a brine in the following manner--to a gallon of cold
water, put a quart of rock salt, an ounce of salt-petre, quarter of a
pound of sugar, and a couple of table spoonsful of blown salt. Put in
the tongues, let them remain in it a week, and then smoke them eight or
ten days.