boiling or baking, the Time must be in proportion to their Size, or natural Tenderness. It must nevertheless be observed, that they must be baked or boiled till all the Gravey is out of them; for the Gravey being in them, will contribute to their spoiling by growing musty, or otherways foetid. We have now Flounders in good Perfection, and besides the common Way of Dressing them, either by boiling them, as mention'd in the former Months, they are also sometimes fried, and sometimes broil'd; but the following is after such a manner, as is extremely agreeable, and will preserve them good a long time. These, or other Fish fry'd, are kept after the same manner: the Receipt I had from a worthy Gentleman, where I eat some in great Perfection. Pickled Fish. From _Aaron Harrington,_ Esq. Let the Fish be fry'd after the common manner, and when they are cold lay them in a Dish, and pour on the following Pickle: Water and Vinegar equal quantities, _Jamaica_ Pepper, Pepper and Salt, a little Mace, a few Bay-leaves, and some White-wine: when these have boiled together, pour the Pickle on the Fish while it is not too hot; these eat extremely well. Trouts are now in good perfection in the South parts of our Country; that is, where the Weather has been favourable in the former Month; and then besides the common way of boiling them we may have them potted, which will make them as valuable as potted Charrs, which are a sort of Trout. To pott Trouts. From Mrs. _R. S._ of _Preston_ in _Lancashire._ Scale and clean your Trouts very well, wash them in Vinegar, and slit them down the Back, after which put Pepper and Salt into the Incision, and on their Outsides, and let them lie upon a Dish three Hours; then lay them in an earthen glaz'd Pan, with pieces of Butter upon them, and put them in an Oven two Hours, if they are Trouts fourteen Inches long, or less in proportion, taking care to tie some Paper close over the Pan. When this is done, take away from them all the Liquor, and put them in a Pot, and as soon as they are quite cold, pour some clarified Butter upon them to cover them: These will eat as well as potted Charrs. Some will take out the Bone upon slitting the Back, and these have been often taken for Charrs; tho' I don't know above two Places where the Charrs are, one is a Pool where a River or Brook runs thro' in _Lancashire,_ and the other is in a Pool at _Naant,_ within four Miles of _Caernarvon._ But the Charr is of the Trout kind, and it must be a good judge in Fish to distinguish one from another; however, there is some small difference, which the Criticks in fishing take notice of. Fish may also be kept in Pickle several Weeks, as the Jack and Trout especially are agreeable Varieties. This time is a proper Season for making a pleasant and strong Wine of _Malaga_ Raisins, which will keep good many Years, and among the best Judges of Wine is much admired; it is not unlike a strong Mountain Wine: at this time also the Raisins are very cheap.