632 Dr. guthrie on the Antifeptic Regimen 
I’be manner of preparing the Ruffian falted cucumbers. 
They put any quantity of cucumbers into a calk, and 
as much cold water as covers them, with four or five 
handfuls of fait, fame oak and black currant leaves, fome 
• dill and garlick. They then fet the calk into a cool 
place for about forty-eight hours, until the liquor taftes 
fourifh, when they pour it off from the cucumbers into 
a pan, and add to it four or five handfuls of fait, then 
boil it for about fifteen minutes, and when cold return it 
into the calk to cover the cucumber, which they now 
bung up for ufe, and place in the cellar, where they be- 
come crifp and fit to be eaten in three or four days, and 
are counted a luxury by their admirers, amongft which 
number I cannot reckon myfelf; however, this is a mat- 
ter of palate. 
To conclude this fubject, there are ftill a few other 
difiies to be mentioned that feem to have the fame ten- 
dency as thefe already defcribed: viz. what is called 
foams in Scotland, and much ufed by the common peo- 
ple there. It is an infufion of oat-meal bran in warm 
water, left to ferment until it acquire the fourifh tafte, 
and then ftrained and boiled to a confidence. Another 
of their difhes is compofed of rye-meal, ground malt, 
and 
