As soon as the feet are cut off have them scraped clean. This can be done by dipping them first in hot lye, removing the hair and the hoofs; then have some whitewash ready heated. Dip them in it, and scrape off at once with a knife. Now wash them through two waters, after which put them in clean cold water, and let them lie until next day. Then change the water, and the third day wash them well, and put them on to boil. When done have ready a pickle made of strong salt and water, with some meal in it, and flavor it with a little vinegar. This pickle must come to a boil, and when cold pour over the feet, after they also are cold. This will keep them sweet for weeks. They are nice washed off and eaten cold, or cut in half, sprinkled with flour, and fried in boiling lard.