Carefully pick out the refuse from a peck of fresh samphire as soon as
you get it, or it will be tough by delay. Immerse the accepted branches
in salt and water strong brine for two days, then take it up and dry
with cloths, place it lightly in a pan, and cover it with spring water
in which a handful of salt and half an ounce of saltpetre have been
dissolved, and put it on the fire to simmer, taking it off the moment
that a thick steam comes upon the surface, and add for every quart of
water used in the mouth of each jar a small teaspoonful of gum kino.
Then make the jars secure with bladder and keep for use.