Serve with Boston Brown Bread, or buy canned bread at store, which is very good. Ruth doesn't think it's worth the trouble to make your own.
Wash beans, add water to cover and soak over night. Bring to boil and simmer ½ hour. Drain, reserving liquid. Preheat oven to 300°F.
Place peeled onion studded with cloves in the bottom of a 3 to 4 quart bean pot or casserole with lid. Add beans, then bury in the center the trimmed and slashed salt pork, cut side down.
Combine ingredients and mix well. Stir in 1 cup of heat bean liquid. Pour over beans. Add more boiling liquid to cover beans, about 1½ cups. Bake covered 3 hours. Stir once every hour. Add more water, if needed.
Stir in catsup. If beans seem dry, add a little boiling water. Arrange bacon over top. Bake, uncovered, 1 hour.
Ruth Lund, from McCalls, Feb. 1983, p. 140.