"Rosemary and bays" always mentioned in connection with the boar's head, belong to that dish by association as holly belongs to Christ-mas. They are both used for sea soning as well as for green decorations. Rosemary is a herb that looks like pine leaves and has a flavor like a mixture of sage and spruce fir. Season the boar's head that is to be put up in shape with rosemary and bay leaves powdered, instead of the customary sage. To form the head as natural as life and even more ferocious looking it is best to employ a plaster mould which can be made shortly before it is to be used and will serve for many repetitions. It is to be observed that the wild boar carries a high and bristly forehead and the mould is to be managed so as to throw the top of the head into prominence instead of the fat jowls of common hogs. Choose a head of a large porker to make a cast from. It is not advisable to have the mould too large because the cooked head shrinks so much it is difficult to thoroughly fill a large mould. Having the raw head cut off with all the neck belonging, cut off the ears, place it snout downwards and resting on the bottom in a tin pail or five gallon tin lard can. Get half a bushel of plaster of paris, which costs about seventy-five cents at the cement stores, stir it up with water to a thin paste and pour it around the head in the pail. In half an hour the plaster sets and becomes solid, but leave it alone several hours, and then the head can be drawn out and you have a plaster mould of it. Perhaps the mould can be improved in shape by scraping down with a knife, and the bottom of the pail or can should be cut through that the snout of the cooked head may be drawn in.

Prepare a salted head with stuffing as before directed, leave the ears on and lay them flat on the top of the head. Sew up the head in muslin closely wrapped and without any thick folds or knots. Boil four hours, take up and let drain and partly cool off, then place it still in the cloth in the mould, taking care that the ears are in the right place and the .snout goes well to the bottom. In that position with the neck above the top of the mould, place weight upon it and leave it in press in a cold place for twelve hours. It can be withdrawn from the mould easily by means of the cloth, which is then to be taken off, the head wiped off with a cloth in warm water, the ears raised up, softened with a hot cloth, shaped as wanted and upheld by a small silver skewer in each; the mouth opened and tusks inserted; bead eyes put in and the head glazed and ornamented.

The tusks finely curved may be obtained from almost any hog's head. Find one with small tusks projecting, boil the jaw bones, then break the bones with a hammer about the roots and the tusks will be found three or four inches long.