p all the year.

_Radish Pods._

Make a pickle with cold spring water and bay salt, strong enough to bear
an egg; put in your pods; lay a thin board on them to keep them under
water, and let them stand ten days. Drain them in a sieve, and lay them
on a cloth to dry; then take as much white wine vinegar as you think
will cover them, boil and put your pods in a jar, with ginger, mace,
cloves, and Jamaica pepper; put your vinegar boiling hot on them; cover
them with a coarse cloth three or four times double, that the steam may
come through a little, and let them stand two days; repeat this two or
three times. When cold, put in a pint of mustard-seed and some
horseradish, and cover them close.

_Salmon._ No. 1.

Cut off the head of the fish, take out the intestines, but do not slit
the belly; cut your pieces across, about two or three inches in breadth;
take the blood next to the back clean out: wash and scale it; then put
salt and water over the fire, and a handful of bay leaves; put in the
salmon, and, when it is boiled, take it off and skim it clear. Take out
the pieces with a skimmer as whole as you can; lay them on a table to
drain; strain a handful of salt slightly over them; when they are cold,
stick some cloves on each side of them. Then take a cask, well washed,
and seasoned with hot and cold water, three or four days before you use
it; put in the pickle you boiled your salmon in hot, some time before
you use it; then take broad mace, sliced nutmeg, white pepper, just
bruised, and a little black; mix the pepper with salt, sufficient to
season the salmon; strew some pepper, salt, and bay-leaves, at the
bottom of the cask; then put in a layer of salmon, then spice, salt,
bay-leaves, and pepper, as before, until the cask is full. Put on the
head, and bore a hole in the top of it; fill up the cask with good white
wine vinegar, cork it, and, in two or three days, take out the cork and
put more vinegar, and the fat will come out; do so three or four times;
then cut off the cork, and pitch it; if it be for present use, put it in
a jar, closely covered.

_Salmon._ No. 2.

Well scrape the salmon, take out the entrails, and well wash and dry it.
Cut it in pieces of such size as you think proper; take three parts of
common vinegar and one of water, enough to cover the fish. Put in a
handful of salt, and stir it till dissolved. Add some mace, whole
pepper, cloves, sliced nutmeg, and boil all these till the salmon