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A shorter time lying in the pickle will serve. Take a fat Goose, and Powder it with Salt eight or ten days; Then boil it tender, and put it into pickle, like Sturgeon-pickle. You may do the like with a very fat Turkey; but the best pickle of that is, the Italian Marinating, boiling Mace, Nutmeg, &c. in it. You may boil Garlick in the belly of the fouls, if you like it, or in the pickle.
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