salt; it will take about an hour and a half boiling; when it is enough
bind it up tight in your cloth again, hang it up whilst it be cold. For
the pickle boil a little milk and water, a few bay leaves and a little
salt; when it is cold take your pig out of the cloths and put it into
the pickle; you must shift it out of your pickle two or three times to
make it white, the last pickle make strong, and put in a little whole
pepper, a pretty large handful of salt, a few bay leaves, and so keep
it for use.


126. _To_ COLLAR SALMON.

Take the side of a middling salmon, and cut off the head, take out all
the bones and the outside, season it with mace, nutmeg, pepper and
salt, roll it tight up in a cloth, boil it, and bind it up with pickle;
it will take about an hour boiling; when it is boiled bind it tight
again, when cold take it very carefully out of the cloth and bind it
about with filleting; you must not take off the filleting but as it is
eaten.

_To make_ PICKLE _to keep it in_.

Take two or three quarts of water, a jill of vinegar, a little Jamaica
pepper and whole pepper, a large handful of salt, boil them altogether,
and when it is cold put in your salmon, so keep it for use: If your
pickle don't keep you must renew it.

You may collar pike the same way.