put
them into a pan over the fire, and let them simmer only until they
attain a green colour. Tie the jars down closely with bladder and
leather.

1673. Pickled Eggs.

If the following pickle were generally known, it would be more
generally used. It is an excellent pickle to be eaten with cold meat,
&c. The eggs should be boiled hard (say ten minutes), and then
divested of their shells; when _quite cold_ put them in jars, and pour
over them vinegar (sufficient to quite _cover_ them), in which has
been previously boiled the usual spices for pickling; tie the jars
down tight with bladder, and keep them till they begin to change
colour.

1674. Pickling, Mems. relating to.

Do not keep pickles in common earthenware, as the glazing contains
lead, and combines with the vinegar. Vinegar for pickling should be
sharp, though not the sharpest kind, as it injures the pickles. If you
use copper, bell-metal, or brass vessels for pickling, never allow the
vinegar to cool in them, as it then is poisonous. Vinegar may be
prepared ready for use for any kind of pickling by adding a
teaspoonful of alum and a teacupful of salt to three gallons of
vinegar, with a bag containing pepper, ginger root, and all the
different spices that are used in pickling. Keep pickles only in wood
or stone ware. Anything that has held grease will spoil pickles. Stir
pickles occasionally, and if there are soft ones take them out, and
scald the vinegar, and pour it hot over the pickles. Keep enough
vinegar in every jar to cover the pickles completely. If it is weak,
take fresh vinegar and pour on hot. Do not boil vinegar or spice above
five minutes.

1675. To Make British Anchovies.

Procure a quantity of sprats, as fresh as possible; do not wash or
wipe them, but just take them as caught, and for every peck of the
fish take two pounds of common salt, a quarter of a pound of bay salt,
four pounds of saltpetre, two ounces of salprunella, and two
pennyworth of cochineal. Pound all these ingredients in a mortar,
mixing them well together. Then take stone jars or small kegs,
according to your quantity of sprats, and place a layer of the fish
and a layer of the mixed ingredients alternately, until the pot is
full; then press hard down, and cover close for six months, when they
will be fit for use.

1676. Aromatic/Moth Repellant.

A very pleasant perfume, and also preventiv