Be particular in obtaining them exactly at the proper season; if they go beyond the middle of July, there is danger of their becoming hard and woody. Steep them a week in brine. If they are wanted to be soon ready for use, prick them with a pin, or run a larding pin several times through them; but if they are not wanted in haste, this method had better be let alone. Put them into a kettle of brine, and give them a gentle simmer, then drain them on a sieve and lay them on fish drainers in an airy place, until they become black, which may be two days; then add hot pickle of vinegar in which has been steeped, in the proportion of a quart, black pepper one ounce, ginger, eschalots, salt, and mustard-seed, one ounce each. Most pickle vinegar, when the vegetables are used, may be turned to use, walnut pickle in particular; boil it up, allowing to each quart four or six anchovies chopped small, and a large table-spoonful of eschalots, also chopped. Let it stand a few days, till it is quite clear, then pour off and bottle. It is an excellent store sauce for hashes, fish, and various other purposes.