(_b_) Mix together the following quantity of spices, all finely pounded. 1 oz. cloves, ½ oz. Jamaica pepper, ¼ oz. black pepper, ¼ oz. cayenne, 2 nutmegs, a little mace, and 2 teaspoonfuls ginger; add the weight of the spices and half as much again of salt, and mix all thoroughly. Clean the fish, and cut off the heads, fins, and tails; put 1 teaspoonful of the mixed spices into each fish, and lay them in a deep earthen jar with the backs downwards; cover them with clarified butter, tie a paper over the mouth of the jar, and bake them slowly for 8 hours. When the backbone is tender the fish are done enough. Take them out of the jar and put them in a pan with the backs upwards; cover them with a board, and place a heavy weight upon it. When perfectly cold remove the fish into fresh jars, smooth them with a knife, and cover them with clarified butter. _Pickling._--The chief agent in pickling is hot vinegar, and the best way to prepare it is as follows:--Bruise ¼ lb. each of black pepper, ginger, cloves, pimento, and mace, with some garlic, horse-radish, capsicums, and shallots, in 1 qt. of the strongest and best vinegar in a stoneware jar; cork tightly, cover with a bladder soaked in the pickle, and place on a trivet near the fire for 3 days, shaking it up 3 or 4 times a day. Gherkins and similar articles should be pricked before immersion, to admit the pickle better. The addition of a little alkali (such as soda bicarbonate) heightens the green colour of the pickles. Glazed or block-tin vessels should alone be used for making pickles in. Glass or earthenware jars are best for strong pickles; they must be tightly corked and tied down with bladder soaked in the pickling liquor. A damp store cupboard is fatal to them. Cabbage.--Choose a fine closely-grown red cabbage, strip the outside leaves off, cut it across in rather thin slices, and lay on a dish, scattering salt over; cover with a cloth, and let lie 20 hours; drain the cabbage on a sieve, and put it in a clean jar with allspice, whole pepper, and a little ginger sliced; pour cold white wine vinegar over it to cover it well, and tie closely from the air. Chutney.--(_a_) Cayenne pepper, ¼ oz.; mustard seed, 2 oz.; brown sugar, ½ lb.; ground ginger, 1 oz.; vinegar, 1½ pint; stoned raisins, ¼ lb.; garlic, 2 oz.; onions, ¼ lb.; salt, 2 oz.; apples, 1½ lb. Boil until soft enough to mash through a colander. (C. G. J.)