WASH them clean with a piece of flannel in salt and water, put them into a sauce-pan and throw a little salt over them. Let them boil up three times in their own liquor, then throw them into a sieve to drain, and spread them on a clean cloth; let them lie till the cold, then put them in wide-mouth'd bottles, put in with them a good deal whole mace, a little nutmeg sliced, and a few cloves. Boil the sugar-vinegar of your own making, with a good deal of whole pepper, some races of ginger, and two or three bay-leaves. Let it boil a few minutes, then strain it, when it is cold pour it on, and fill the bottle with mutton fat fryed; cork them, tie a bladder, then a leather over them, keep it down close, and in as cool a place as possible. As to all other pickles, you have them in the chapter of Pickles.