To roast a Pig with the Hair on

Draw your Pig very clean at the Vent, then take out the Guts, Liver, and Lights; cut off his Feet and truss him, prick up his Belly, spit him, lay him down to the Fire, but take care not to scorch him; when the Skin begins to rile up in Blisters, pull off the Skin, Hair and all; when you have clear’d the Pig of both, scotch him down to the Bones, and baste him with