The Art and Mystery of Curing, Preserving, and Potting All Kinds of Meats, Game, and Fish; Also the Art of Pickling and the Preservation of Fruits and Vegetables, by a Wholesale Curer of Comestibles [Signing Himself J.R.] Also the Art of Pickling and the Prese (Paperback)

This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1864. Not illustrated. Excerpt: ... being careful to clear off all the scum. The sugar should be of good quality; it must be beaten to powder and added gradually to the fruit, and stirred with it off the fire until it is dissolved. A larger portion may be used when the morellos are very acid. An equal weight with the cherries will not be too much for some tastes, but their flavour will be better preserved with less. A few of the kernels blanched and wiped quite dry may be added a couple of minutes before the jam is poured out. BED CABBAGE. A BECEIPT FROM HALTON CASTLE. Take two middle-sized close-knit red cabbages, just when the frost has seasoned them, strip them of all superfluous leaves, cut them across in slices nearly a quarter of an inch thick, and scatter finely beaten bay or rock salt over them when laid on large dishes and covered with cloths; so let them lie twenty-four hours. Next drain the cabbage on a sieve and let it remain until the next day, still covered over. Put it into one jar that will contain it without pressure, and strew as you proceed pretty plentifully the following mixture amongst and finally upon the cabbage: Allspice, coarsely beaten . 1 oz. Ginger, sliced . . . . 1 DEGREES oz. Black peppercorns . . . 1 oz. Bay leaves, shred . . . DEGREES oz. Laurel leaves, shred . . DEGREES oz. L Now pour pure cold best London pickling vinegar into the jar, and take care that the cabbage is perfectly covered, and to the depth of an inch or more. Make up the jar with a bung, and secure it with resin or pitch. In a month you will have perhaps the best article of its kind to be found anywhere, its excellency consisting in its flavour, its colour, and crispness. GREEN SAMPHIRE. Carefully pick out the refuse from a peck of fresh samphire as soon as you get it, or it will be tough by delay. Im