Pick over and wash well one quart of small white beans; soak over night. In the morning, pour off the water and cover with cold water. After boiling one-half hour, drain them, and cover again with cold water. Boil until cooked, but not broken. Put them in a baking dish. In the center place one pound salt pork (which has been parboiled and well gashed), one tablespoonful of molasses, one dash of cayenne pepper, black pepper to taste, and, if necessary, a little salt. Ordinarily the pork should salt the beans. Cover with part of the liquor in which the pork has been parboiled, and bake three hours.