ht never to be attempted.

PICKLED HAM. After it has been a week in the pickle, boil a pint of
vinegar, with two ounces of bay salt. Pour it hot on the ham, and baste
it every day; it may then remain in the brine two or three weeks.

PICKLED HERRING. Procure them as fresh as possible, split them open,
take off the heads, and trim off all the thin parts. Put them into salt
and water for one hour, drain and wipe the fish, and put them into jars,
with the following preparation, which is enough for six dozen herrings.
Take salt and bay salt one pound each, saltpetre and lump sugar two
ounces each, and powder and mix the whole together. Put a layer of the
mixture at the bottom of the jar, then a layer of fish with the skin
side downwards; so continue alternately till the jar is full. Press it
down, and cover it close: in two or three months they will be fit for
use.

PICKLED LEMONS. They should be small, and with thick rinds. Rub them
with a piece of flannel, and slit them half down in four quarters, but
not through to the pulp. Fill the openings with salt hard pressed in,
set them upright in a pan for four or five days, until the salt melts,
and turn them thrice a day in their own liquor till quite tender. Make
enough pickle to cover them, of rape vinegar, the brine of the lemons,
peppercorns, and ginger. Boil and skim it; when cold put it to the
lemons, with two ounces of mustard seed, and two cloves of garlic to six
lemons. When the lemons are to be used, the pickle will be useful in
fish or other sauces.

PICKLED MACKAREL. Clean and divide the fish, and cut each side into
three; or leave them undivided, and cut each side into five or six
pieces. To six large mackarel, take nearly an ounce of pepper, two
nutmegs, a little mace, four cloves, and a handful of salt, all finely
powdered. Mix them together, make holes in each bit of fish, put the
seasoning into them, and rub some of it over each piece. Fry them brown
in oil, and when cold put them into a stone jar, and cover them with
vinegar. Thus prepared, they will keep for months; and if to be kept
longer, pour oil on the top. Mackarel preserved this way are called
Caveach. A more common way is to boil the mackarel after they are
cleaned, and then to boil up some of the liquor with a few peppercorns,
bay leaves, and a little vinegar; and when the fish is cold, the liquor
is poured over them. Collared mackarel are prepared the same way as
collared eel.

PICK