How To Pickle Samphire

Take green samphire, lay it in a clean earthen-pan, and throw a handful of salt over it, pouring in spring water enough to cover it: when it has lain a day and a night, take it out, and put it into a sauce-pan well tin'd, not in a sauce-pan untin'd, as some direct: throw in a handfull of salt, and pour in vinegar enough to cover it; set it over a flow fire, and take it off before it is soft; then put it into a stone-jar, cover it close, and let it stand till it is cold; then tie a bladder and leather over the mouth, and keep it for use.

How To Pickle Oysters

Take two hundred of large plump fresh oysters, and when they are opened, place a pan under them to save all the liquor; but remember to take off the skirts or beards before you cut them from the shells; shells; this done, put the oysters and liquor into a tin'd sauce-pan, and boil them very slowly for half an hour, taking off the scum as it rises; then take out the oysters, strain the liquor through a fine cloth, and put the oysters into the same liquor again, except a pint, which must be reserved; into this pint, while it is hot, put three quarters of an ounce of mace, half an ounce of cloves, and a quarter of an ounce of whole pepper; set them over the fire, and as soon as they boil, put in the oysters with the remainder of the liquor, and stir them together throwing in a spoonful of salt, afterwards put in three quarters of a pint of the best white wine vinegar. When they are cold, put them into a barrel, with as much liquor as it will hold; or into jars, covered with bladder and leather.

How To Pickle Cockles And Muscles

Put two quarts of muscles, or cockles, over the fire, in a sauce pan, and let them stew till they are open; take them out, and strain the liquor; wash the cockles in water, to free them from grit; open the muscles one by one, take off the hair, and fee that nothing is in the body: afterwards proceed to the pickling in the same manner as the oysters, boiling them in the same manner, and adding the same quantity of vinegar and spice. The muscles are so close they are generally without grit or sand, and consequently need no warning after they are stew'd.