ies change and
look clear, then let them stand in the syrrup all night, pour the
syrrup from them, and put them into a pretty large sieve, and set them
either in the sun or before the fire; let them stand to dry a little,
then lay them on white papers one by one, let them stand in the sun
whilst they be thoroughly dry, in the drying turn them over, then put
them into a little box; betwixt every layer of cherries lie a paper,
and so do till all are in, then lie a paper at the top, and keep them
for use.

You must not boil them over long in the syrrup, for if it be over thick
it will keep them from drying; you may boil two or three pounds more
cherries in the syrrup after.

451. _How to order_ STURGEON.

If your sturgeon be alive, keep it a night and a day before you use it;
then cut off the head and tail, split it down the back, and cut it into
as many pieces as you please; salt it with bay salt and common salt, as
you would do beef for hanging, and let it lie 24 hours; then tie it up
very tight, and boil it in salt and water whilst it is tender; (you
must not boil it over much) when it is boiled throw over it a little
salt, and set it by till it be cold. Take the head and split it in two
and tye it up very tight; you must boil it by itself, not so much as
you did the rest, but salt it after the same manner.

452. _To make the_ PICKLE.

Take a gallon of soft water, and make it into a strong brine; take a
gallon of stale beer, and a gallon of the best vinegar, and let it boil
together, with a few spices; when it is cold put in your sturgeon; you
may keep it (if close covered) three or four months before you need to
renew the pickle.

453. _To make_ HOTCH-POTCH.

Take five or six pounds of fresh beef, put it in a kettle with six
quarts of soft water, and an onion; set it on a slow fire, and let it
boil til your beef is almost enough; then put in the scrag of a neck of
mutton, and let them boil together till the broth be very good; put in
two or three handfuls of breadcrumbs, two or three carrots and turnips
cut small, (but boil the carrots in water before you put them in, else
they will give your broth a taste) with half a peck of shill'd pease,
but take up the meat before you put them in, when you put in the pease
take the other part of your mutton and cut it in chops, (for it will
take no more boiling than the pease) and put it in with a few sweet
herbs shred very small, and salt to your taste.

You must