Page:Art of Cookery 1774 edition.djvu/302

264 together and pour over your peaches. Tie them close with a bladder and leather, they will be fit to eat in two months. You may with a fine penknife cut them across, take out the stone, fill them with made mustard and garlick, and horse-raddish and ginger; tie them together.

MAKE a strong pickle, with cold spring-water and bay-salt, strong enough to bear and egg, then put your pods in, and lay a thin board on them, to keep them under water. Let them stand ten days, then drain them in a sieve, and lay them on a cloth to dry; then take white wine vinegar, as much as you think will cover them, boil it, and put your pods in a jar, with ginger, mace, cloves, and Jamaica pepper. Put your vinegar boiling hot on, cover them with a coarse cloth, three or four times double, that the steam may come through a little, and let them stand two days. Repeat this two or three times; when it is cold, put in a pint of mustard-seed, and some horse-raddish; cover it close.

PICKLE your beans as you do the gerkins.

TAKE the largest and finest you can get, cut them in little pieces, or more properly pull them into little pieces, pick the small leaves that grow in the flowers clean from them; then have a broad stew-pan on the fire with spring-water, and when it boils, put in your flowers, with a good handful of white salt, and just let them boil up very quick; be sure you don't let them boil above one minute; then take them out with a broad slice, lay them on a cloth and cover them with another, and let them lie till they are quite cold. Then put them in your wide-mouth'd bottles with two or three blades of mace in each bottle and a nutmeg sliced thin; then fill up your bottles with distilled viegar, cover them over with mutton fat, over that a bladder, and then a leather. Let them stand a month before you open them.

If you find the pickle taste sweet, as may be it will, pour off the vinegar, and put fresh in, the spice will do again. In a