arge pebbles on the pork, to prevent it
from swimming in the pickle which the salt will produce. If kept from
the air it will continue very fine for two years.

PICKLED ROSES. Take two pecks of damask rose buds, pick off the green
part, and strew in the bottom of a jar a handful of large bay salt. Put
in half the roses, and strew a little more bay salt upon them. Strip
from the stalk a handful of knotted marjoram, a handful of lemon thyme,
and as much common thyme. Take six pennyworth of benjamin, as much of
storax, six orris roots, and a little suet; beat and bruise them all
together, and mix them with the stripped herbs. Add twenty cloves, a
grated nutmeg, the peel of two Seville oranges pared thin, and of one
lemon shred fine. Mix them with the herbs and spices, strew all on the
roses, and stir them once in two days till the jar is full. More sweets
need not be added, but only roses, orange flowers, or single pinks.

PICKLED SALMON. After scaling and cleaning, split the salmon, and divide
it into convenient pieces. Lay it in the kettle to fill the bottom, and
as much water as will cover it. To three quarts add a pint of vinegar, a
handful of salt, twelve bay-leaves, six blades of mace, and a quarter of
an ounce of black pepper. When the salmon is boiled enough, drain and
lay it on a clean cloth; then put more salmon into the kettle, and pour
the liquor upon it, and so on till all is done. After this, if the
pickle be not smartly flavoured with the vinegar and salt, add more, and
boil it quick three quarters of an hour. When all is cold, pack the
dish in a deep pot, well covered with the pickle, and kept from the air.
The liquor must be drained from the fish, and occasionally boiled and
skimmed.

PICKLED SAMPHIRE. Clear the branches of the samphire from the dead
leaves, and lay them into a large jar, or small cask. Make a strong
brine of white or bay salt, skim it clean while it is boiling, and when
done let it cool. Take the samphire out of the water, and put it into a
bottle with a broad mouth. Add some strong white-wine vinegar, and keep
it well covered down.

PICKLED STURGEON. The following is an excellent imitation of pickled
sturgeon. Take a fine large turkey, but not old; pick it very nicely,
singe, and make it extremely clean. Bone and wash it, and tie it across
and across with a piece of mat string washed clean. Put into a very nice
tin saucepan a quart of water, a quart of vinegar, a quart of whit