To recover Anchovies.
When anchovies have, through the loss of the pickle, become rusty or decayed, put two pounds of saltpetre to a gallon of water, and boil it till reduced to a fourth part, continuing to skim it as it rises; then add a quarter of an ounce of crystal tartar; mix these, and stir them well. Take away the spoiled fish, put them together lightly, and pour in the new pickle, mixed with a pint of good old pickle, and stop them up close for twenty-four days. When you open them again, cover them with fine beaten bay salt; let them remain about four days; and, as you take them out for use, cover them carefully down.