Put on a large stockpot of water to boil, filling it 3/4 of the way. Mix together blood, suet and bread crumbs. Mix well. Add crackers, onions, molasses and spices. Mix well. Add oats and 8 cups of the flour. Mix well. Keep adding flour and mixing until it’s the consistency of fruit cake mix. Fill lined pudding bags, tie tightly about 2" above the mixture and boil for 2 1/2 - 3 hours. Remove from water and allow to cool completely in the bags on racks (preferably in front of a fan), before refrigerating. Remove it from the bags and liners the next day, slice it and fry it. Makes 6 bologna stick-sized puddings.