Pare and cut into small pieces apound of truffles, put them into a stewpan with a large spoonful of butter, one-halfpound of fat bacon, chopped very fine; add aspoonful of black pepper, aclove of garlic, alittlesalt, abunch of sweet basil and thyme, dried and powdered; add also half a pound of nice veal liver, boiled and grated. Set this all on the fire, let it cook until the truffles are soft, then mash with a wooden spoon; take it off to cool it, and stuff the pig with the forcemeat. Baste the pig with sweet oil, which is better than butter. It is supposed the pig comes from the butchers all ready for stuffing and baking. If the stuffing is desired for aturkey, add a quarter of apound of bread crumbs and two beaten eggs, and baste the turkey with butter, instead of oil.