150 



the beans and put into a pan, laying the pork in the centre 

 with the rind above the surface. Bake from one to three 

 hours. 



OBSERVATIONS ON PICKLES. 



The first requisite in making pickles is to have unadul 

 terated vinegar, for all the expense and trouble bestowed 

 upon them is often entirely lost in consequence of ingre- 

 dients being mixed with this, which soften and sometimes 

 even partially decompose the substances immersed in it. 

 That which is home-made is generally found for all pur- 

 poses to answer best, and it may be prepared of almost any 

 degree of strength by increasing the ordinary proportion 

 of fruit and sugar, or whatever else may be used for it. 

 The refuse of cider, wine, &c., &c., may be converted 

 into excellent vinegar : but unless the pickles be quite cov- 

 ered with their liquor, and well protected from the air and 

 from the influence of damp, which is more than any thing 

 destructive of them, the purity of the vinegar will not pre- 

 serve them eatable. We can confidently recommend to 

 the reader the rather limited number of receipts which 

 follow, and which might easily be multiplied did the size 

 of our volume permit. Pickling is so easy a process, how- 

 ever, that when in any degree properly acquired, it may 

 be extended to almost every kind of fruit and vegetable 

 successfully. A few of the choicer kinds will neverthe- 

 less be found generally more acceptable than a greater va- 

 riety of inferior preparations. Mushrooms, gherkins, wal- 

 nuts, lemons, and peaches, for all of which we have given 

 minute directions, will furnish as much choice as is com. 

 monly required. 



PICKLED ONIONS. 

 Take the smallest onions that can be procured, just after 



