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Of Pickling.
ter, and let them be four or five hours before they boil.
Skim the pot well and often, till it boils. If it is a very
large one, three hours will boil it; if small, two hours
will do, provided it be a great while before the water
boils. Take it up half an hour before dinner, pull otf
the skin, and sift raspings over. Hold a red-hot fire
shovel over it, and when dinner is ready, take a few rasp-
ings in a sieve, and sift all over the dish ; then lay in
the ham, and with your finger make figures round the
edge of the dish. Be sure to boil the ham in as much
water as you can, and skim it all the time till it boils.
It must be at least four hours before it boils.
This pickle does finely for tongues afterwards, to lie in
it a fortnight, and then hung in wood-smoke a fortnight,
or boil them out of the pickle.
When you broil any of these hams in slices, have boil-
ing water ready, and let the slices lie a minute or two
in the water, then broil them ; it takes out the salt, and
makes them eat finer.
OF PICKLING.
To pickle Walnuts. Take large full-grown nuts, before
they are hard, lay them in salt and water; let them lie
two days, then shift them into fresh water ; let them lie
two days longer, then shift them again, and let them lie
three days ; take them out of the water, and put them in
a pickling jar. When the jar is half full, put in a large
onion stuck with cloves. To a hundred of walnuts, put
in half a pint of mustard-seed, a quarter of an ounce of
mace, half an ounce of black pepper, half an ounce of
allspice, six bay leaves, and a stick of horse-raddish :
then fill the jar, and pour boiling vinegar over them.
' Cover them with a plate, and when they are cold, tie
them down with a bladder and leather, and they will be
fit to eat rtr two ot three month*. The next year, if any
