e
wine, not sweet, and a large handful of salt. Boil and skim it well, and
then boil the turkey. When done enough, tighten the strings, and lay
upon it a dish with a weight of two pounds over it. Boil the liquor half
an hour; and when both are cold, put the turkey into it. This will keep
some months, and eats more delicately than sturgeon. Vinegar, oil, and
sugar, are usually eaten with it. If more vinegar or salt should be
wanted, add them when cold. Garnish with fennel.

PICKLED TONGUES. To prepare neats' tongues for boiling, cut off the
roots, but leave a little of the kernel and fat. Sprinkle some salt, and
let it drain from the slime till next day. Then for each tongue mix a
large spoonful of common salt, the same of coarse sugar and about half
as much of salt petre; rub it in well, and do so every day. In a week
add another spoonful of salt. If rubbed every day, a tongue will be
ready in a fortnight; but if only turned in the pickle daily, it will
keep four or five weeks without being too salt. When tongues are to be
dried, write the date on a parchment, and tie it on. Tongues may either
be smoked, or dried plain. When a tongue is to be dressed, boil it five
hours till it is quite tender. If done sooner, it is easily kept hot for
the table. The longer it is kept after drying, the higher it will be;
and if hard, it may require soaking three or four hours.--Another way.
Clean and prepare as above; and for two tongues allow an ounce of salt
petre, and an ounce of salprunella, and rub them in well. In two days
after well rubbing, cover them with common salt, turn them every day for
three weeks, then dry them, rub bran over, and smoke them. Keep them in
a cool dry place, and in ten days they will be fit to eat.

PICKLED WALNUTS. When they will bear a pin to go into them, boil a brine
of salt and water, strong enough to swim an egg, and skim it well. When
the brine is quite cold, pour it on the walnuts, and let them soak for
six days. Change the brine, and let them stand six more; then drain and
put them into a jar, pouring over them a sufficient quantity of the best
vinegar. Add plenty of black pepper, pimento, ginger, mace, cloves,
mustard seed, and horseradish, all boiled together, but put on cold. To
every hundred of walnuts put six spoonfuls of mustard seed, and two or
three heads of garlic or shalot, but the latter is the mildest. The
walnuts will be fit for use in about six months; but if closely covered,
th