The pig will be ready trussed when it comes from the butcher's, with the toes inserted in slits cut in the skin. Lay it on its back and drive the point of a sharp knife down through the bone of the back, dividing it convenient for carving, and also detach the ribs along one side, and loosen the inner joints of the hips and legs, which can be done without spoiling the outside appearance of the pig. Wash and wipe it dry, stuff with bread dressing containing sage and onions, and sew up with twine. Roast about two hours,cov-ered with a sheet of greased paper for part of the time, and baste with butter to get a fine transparent brown color on the skin at last. Make gravy in the pan to pour around the pig in the dish. Serve apple sauce separately in a sauce dish. It is a time honored custom to insert a small apple in the mouth of the pig before sending it to table.

Note - Pigs weighing from 30 to 40 pounds are more frequently furnished to hotels than the very small ones, and, as they are not sent to table whole are considered more satisfactory. They are too large to be cooked whole but are split in halves, carefully hacked through the bones inside according to the directions for sucking pig, and basted and crisped light brown in the same manner. Serve with apple sauce.