is
sufficiently done. Take it out of the liquor, and let it cool. Put it
into a barrel, and over every layer of salmon strew black pepper, mace,
cloves, and pounded nutmeg; and, when the barrel is full, pour upon the
salmon the liquor in which it was boiled, mixed with vinegar, in which a
few bay-leaves have been boiled, and then left till cold. Close up the
barrel, and keep it for use.

_Salmon._ No. 3.

Cut your fish into small slices, and clean them well from the blood, by
wiping and pressing them in a dry cloth; afterwards lay it in a kettle
of boiling water, taking care not to break it, and, when nearly boiled,
make a pickle as follows: two quarts of water, three quarts of rape
vinegar; boil it with a little fennel and salt till it tastes strong;
then skim it; let it cool; lay the fish in a kettle, and pour the pickle
to it pretty warm.

The same process will do for sturgeon, excepting the fennel, and putting
a little more salt, or for any other fish.

_Salmon, to marinate._

Cut your salmon in round slices about two inches thick, and tie it with
matting, like sturgeon; season it with pepper, mace, and salt; then put
it into a broad earthen pan, with an equal quantity of port wine and
vinegar to cover it, and add three or four bay-leaves. The pickle also
must be seasoned with the spices above-mentioned. The pan must be
covered with a coarse cloth, and baked with household bread.

_Samphire._

Pick and lay it in strong brine, cold; let it remain twenty-four hours,
boil the brine once on a quick fire, and pour it immediately on the
samphire. After standing twenty-four hours, just boil it again on a
quick fire, and stand till cold. Lay it in a pot, let the pickle settle,
and cover the samphire with the clear portion of the pickle. Set it in a
dry place, and, should the pickle become mothery, boil it once a month,
and, when cold, put the samphire into it.

_Smelts._

Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace,
ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle of
red wine vinegar, saltpetre, and bruised cochineal; when cold, pour it
on the smelts, and cover the pot close.

_Suckers, before the leaves are hard._

Pare off all the hard ends of the leaves and stalks of the suckers, and
scald them in salt and water, and, when cold, put them into glass
bottles, with three blades of mace, and thin sliced nutmeg; fill them
with distilled vinegar.

_Vinega