TAKE the samphire that is green, lay it in a clean pan, throw two or three handfuls of salt over it, and cover it with spring water. Let it lie twenty-four hours, then put it into a clean brass saucepan, throw in a handful of salt, and cover it with good vinegar. Cover the pan close, and set it over a very slow fire; let it stand till it is just green and crisp, then take it off in a moment, for if it stands to be soft it is spoiled; put it in your pickling-pot, and cover it close. When it is cold, tie it down with a bladder and leather, and keep it for use. Or you may keep it all the year, in a very strong brine of salt and water, and throw it into vinegar just before you use it.