Choose young sugar peas with large, oblong seeds—this variety is called “Marrow” [sic]. Shell the peas, add salt, and let them stand overnight. (For 1 garnets peas, use ½ glass salt.) Pour off the juice the next day, pour the peas into dry, strong ale-house bottles, and cork immediately. Wrap up the bottles with hay, set them in a kettle with cold water, and boil for 1½ hours, not longer. Let the water cool completely before removing the bottles. Tar them and bury them in dry sand. These peas must be soaked in water for 2 hours before using. Add sugar and boil. The flavor of peas prepared in this manner is barely distinguishable from that of fresh peas.