Samphire Recipe

Procure samphire that is fresh and green--let it lay in salt for three

days--then take it out, and for a peck of samphire spice a gallon of

vinegar with a couple of dozen of peppercorns--add half a tea-cup of

salt--heat the vinegar scalding hot, and turn it on to the samphire

while hot--cover it close. In the course of ten days, turn the vinegar

from the samphire, heat it scalding hot, and turn it back.

Vote