English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

pretty large sieve, and set them either in the sun or before the fire; let them stand to dry a little, then lay them on white papers one by one, let them stand in the sun whilst they be thoroughly dry, in the drying turn them over, then put them into a little box; betwixt every layer of cherries lie a paper, and so do till all are in, then lie a paper at the top, and keep them for use. You must not boil them over long in the syrrup, for if it be over thick it will keep them from drying; you may boil two or three pounds more cherries in the syrrup after. 451. _How to order_ STURGEON. If your sturgeon be alive, keep it a night and a day before you use it; then cut off the head and tail, split it down the back, and cut it into as many pieces as you please; salt it with bay salt and common salt, as you would do beef for hanging, and let it lie 24 hours; then tie it up very tight, and boil it in salt and water whilst it is tender; (you must not boil it over much) when it is boiled throw over it a little salt, and set it by till it be cold. Take the head and split it in two and tye it up very tight; you must boil it by itself, not so much as you did the rest, but salt it after the same manner. 452. _To make the_ PICKLE. Take a gallon of soft water, and make it into a strong brine; take a gallon of stale beer, and a gallon of the best vinegar, and let it boil together, with a few spices; when it is cold put in your sturgeon; you may keep it (if close covered) three or four months before you need to renew the pickle. 453. _To make_ HOTCH-POTCH. Take five or six pounds of fresh beef, put it in a kettle with six quarts of soft water, and an onion; set