Next day cover with water and boil until skins begin to burst. Score a chunk of fat salt pork, about 1/4 pound and push deep into bean pot. Cover with the beans.

Mix well: 1 tsp. salt 1/2 tsp. dry mustard 1 generous tbsp. brown sugar

Stir into enough hot water to cover beans and cover the bean pot. Bake at 250 degrees for 5 to 7 hours being certain to keep the beans covered with water to keep them moist. Uncover for an hour before serving.