Boil the whole of the Hog’s Head, which has been well cleaned and scraped. Add four teaspoonfuls of salt and a lemon, cut in half. After four hours, when the Head will have become very tender, take out of the water and set to cool. Then skin the meat from the Head. Preserve the water in which it has been boiled. Cut up the entire Head, ears and tongue and two of the feet, if you have boiled them, too, into pieces of about one inch in length. Take two large onions and chop them very fine. Put atablespoonful of lard and the onions into a pot. Don’t let them brown, but slightly smother. Season well with minced thyme, bay leaf, three mashed cloves, a dash of red pepper (Poivre Rouge). Add a teaspoonful of water taken from the reserve in which the Head was boiled. Let this simmer gently; then add one pint of the water, the peel of a large lemon, cut fine, and one glass of Sherry or Madeira. Add hot pepper to taste, seasoning highly. Boil well. Then add the Head and a slice of ham, cut into pieces of about one inch long and a half-inch wide. Season to taste, and add five powdered allspice, one blade of chipped mace and three mashed cloves. Let it boil for a half hour longer, till it comes to the right consistency. When cooked, fill a bowl with the Cheese and put a close-fitting dish on top, and then place a piece of plank over this and set a big weight of about fifteen pounds or three or four flatirons on top. When the Cheese cools, which will be in about five or six hours, turn out of the bowl. It will have taken the shape of the bowl and become a fine head of Cheese, ready to be served. This is the Creole’s way of making Hogshead Cheese, and it cannot be improved upon.