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Updated: June 4, 2025
He said: 'No canister ought to contain more than about six pounds of meat, the same to be very slightly seasoned with bay-salt, pepper, and aromatic herbs in powder, such as bay-thyme and bay-leaf, a small quantity of which would not be objectionable even for invalids. No jelly should be added to the meat; the meat, and the meat alone, should produce its own jelly.
To pickle Broom-Buds: Put your broom-buds into little linnen-bags, tie them up, and make a pickle of bay-salt and water boiled, and strong enough to bear an egg; put your bags in a pot, and when your pickle is cold, put it to them; keep them close, and let them lie till they turn black; then shift them two or three times, till they change green; then take them out, and boil them as you have occasion for them: when they are boiled, put them out of the bag: in vinegar they will keep a month after they are boiled.
But the good, easy-going mediæval people who gave these quaint names to the inland wiches had probably no idea that they were really and truly dried-up bays, and that the salt they mined from their pits was genuine ancient bay-salt, the deposit of an old inland sea, evaporated by slow degrees a countless number of ages since, exactly as the Dead Sea and the Great Salt Lake are getting evaporated in our own time.
This kind is better than that which is made in the artificial pools though neither of them is equal to the salt of the mines. They are both known in commerce under the name of "bay-salt," to distinguish them from the "rock-salt" of the mines.
It is necessary that a pan of water should be place in their house each day for them to wash in, and that a large lump of bay-salt should likewise be kept there. It should be occasionally cleaned out, and this is all the trouble attending keeping them. Feed them three times a day; and never throw more down than they pick up at a meal.
Then prepare your Pickle of Vinegar, which we suppose to be about five Quarts to two dozen of large Cucumbers, to which put about a Pound of Bay-Salt, half an Ounce of whole Pepper, about an Ounce of Ginger sliced, and a large Root of Horse-radish sliced; boil these in a brass Sauce-pan for about fifteen Minutes, taking off the Scum as it rises, and then pour it upon your Cucumbers, and cover the top of the Vessel with a coarse Linnen Cloth four or five times double, and set the Vessel near the Fire to keep warm; the day following you will find them changed to a yellow Colour, but that will alter in a day or two to be much greener than they were at first, if you use the following Method: Pour all your Pickle into a brass Skellet, and add to it a piece of Allum as big as a Walnut, and set it over the Fire till it boils, then pour it on your Cucumbers as before, and repeat the same every day till the Cucumbers are of the Greenness you desire.
Wood commonly aboundeth but too much; and therefore timber is fit to be one. If there be iron ore, and streams whereupon to set the mills, iron is a brave commodity where wood aboundeth. Making of bay-salt, if the climate be proper for it, would be put in experience. Growing silk likewise, if any be, is a likely commodity. Pitch and tar, where store of firs and pines are, will not fail.
SWEET POT. Take three handfuls of orange flowers, three of clove gilliflowers, three of damask roses, one of knotted marjoram, one of lemon thyme, six bay leaves, a handful of rosemary, one of myrtle, one of lavender, half one of mint, the rind of a lemon, and a quarter of an ounce of cloves. Chop all together, and put them in layers, with pounded bay-salt between, up to the top of the jar.
They took them by the hair, flouting, jeering, and laughing at them; and then giving them some ill names, boxed them on their ears and cheeks; which done, the hangman put them into his kettle, and parboiled them with bay-salt and cummin-seed: that to keep them from putrefaction, and this to keep off the fowls from seizing upon them.
Salt the bacon six days, then drain it from that first pickle: mix a proper quantity of salt with half a pound of bay-salt, three ounces of saltpetre, and a pound of coarse sugar, to each hog. Rub the salts well in, and turn it every day for a month. Drain and smoke it for a few days, or dry it with bran or flour, and hang it in the kitchen, or on a rack suspended from the ceiling.
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