TO PICKLE SALT SALMON.
Put it to soak over night; in the morning clean the scales and put it down to boil for ten minutes; take it up, and put it in a stone crock; boil some vinegar with a little mace, whole pepper and allspice; pour over the fish, and when perfectly cold, cover and set it away: this will keep for a length of time, and is a nice relish for tea.