5 pints yellow soy beans 1 pint pea beans

1 to 2 pounds salt pork

2 cups chopped onion 3/4 cup molasses

1 tablespoon mustard

2 teaspoons pepper 2 teaspoons ginger 4 tablespoons salt

1/2 cup vinegar

Wash beans, cover with cold water, and soak two days or more in cold place; drain. Add cold water to cover, and one teaspoon soda; parboil twenty to forty minutes; drain.

Scald salt pork, scrape rind, and cut pork in two-inch cubes or in slices. Add pork, onion, molasses, and seasonings to beans, barely cover with boiling water; cover closely, and cook in slow oven or fireless cooker from twelve to eighteen hours, adding more water as needed. The pea beans may be omitted, and one-half cup barley flour added, in order to give right consistency to juice or liquor, as soy beans contain little starch.