PIG. 215 



and sprinkle a little powdered loaf-sugar over them. Pro- 

 ceed till the jar is two thirds full, then pour over pale white 

 vinegar, and put a large spoonful of x salad-oil on top. Bar- 

 berries in bunches, and peaches not over ripe, may be pickled 

 in a similar manner ; only these require to be steeped, and the 

 sugar may be boiled in the vinegar and the sirup be poured 

 over a little hot. 



To pickle cauliflowers, take the fairest blooms and steep 

 them in scalding brine for a few minutes, drain them, and, 

 pulling them into branches, put them into glass jars and pour 

 cold vinegar over them. 



To pickle the Black Walnut (Juglans nigrd), and the 

 Butternut (J. cinered)^ gather the nuts when they may be 

 easily pierced with a coarse needle ; in New England this 

 is towards the last of June. Put them into salt and water, 

 and shift them every other day for twenty days. Take 

 them out, drain them dry, turning them to expose them to 

 the air. Put them into jars. Boil in vinegar cloves, horse- 

 radish, and onions, and pour over them boiling hot. Tie 

 up a little bag of ginger and put it on top of each jar. Tie 

 down close with leather or bladder to exclude the air. In 

 three months they will be fit for use. 



PIG, TO ROAST. Take a pig four or five weeks old, 

 well cleaned and washed, truss his feet and skewer them, tie 

 them down flat ; take next some slices of bread, butter and 

 sift pulverized sage over them, put them in the body of the 

 pig, and sew him up. Put your pig on the spit, have a brisk 

 fire with about a pint of salt and water in the dripping-pan ; 

 make a swab and swab it to prevent its burning ; when quite 

 brown, butter freely. Have from the pan where the pig is 

 roasted a full pint of gravy, take the harslet, previously boiled, 

 chop it fine with the brains from the head, adding part of the 

 bread which was in the pig after cutting him for the table, 



