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(Practical Cookery.) - (The Most Valuable And Original Receipts)

Procure samphire that is fresh and green--let it lay in salt for three

days--then take it out, and for a peck of samphire spice a gallon of

vinegar with a couple of dozen of peppercorns--add half a tea-cup of

salt--heat the vinegar scalding hot, and turn it on to the samphire

while hot--cover it close. In the course of ten days, turn the vinegar

from the samphire, heat it scalding hot, and turn it back.

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Purslain Samphire Broom Buds &c

Pick the dead leaves from the branches of purslain, and lay them in a

pan. Make some strong brine; boil and skim it clean, and, when boiled

and cold, put in the purslain, and cover it; it will keep all the year.

When wanted for use, boil it in fresh water, having the water boiling

before you put it in. When boiled and turned green, cool it, take it out

afterwards, put it into wide-mouth bottles, with strong white wine

vinegar to it, and close it for use.

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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.

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