Page:Art of Cookery 1774 edition.djvu/413

Rh quite new, that have not been laid in water, wipe them clean, lay in your fruit very carefully, and take great care none is bruised or damaged in the least, nor too ripe, but just in their prime; stop down the jar close, and pitch it, and tie a leather over. Do kidney beans the same; bury them two feet deep in the earth, and keep them there till you have occasion for them. Do pease and beans the same way, only keep them in the pods, and don't let your pease be either too young or too old; the one will run to water, and the other the worm will eat; as to the two latter, lay a layer of fine writing sand, and a layer of pods, and so on till full; the rest as above. Flowers you may keep the same way.

TAKE a pound of race-ginger, and lay it in water one night; then scrape it, and cut it in thin slices, and put to it some salt, and let it stand in the sun to dry; take long pepper two ounces, and do it as the ginger. Take a pound of garlick, and cut it in thin slices, and salt it, and let it stand three days; then wash it well, and let it be salted again, and stand three days more; then wash it well and drain it, and put it in the sun to dry. Take a quarter of a pound of mustard-seeds bruised, and half a quarter of an ounce of turmerick: put these ingredients, when prepared, into a large stone or glass jar, with a gallon of very good white wine vinegar, and stir it very often for a fortnight, and tie it up close.

In this pickle you may put white cabbage, cut in quarters, and put in a brine of salt and water for three days, and then boil fresh salt and water, and just put in the cabbage to scald, and press out the water, and put it in the sun to dry, in the fame manner as you do cauliflowers, cucumbers, melons, apples, French beans, plumbs, or any sort of fruit. Take care they are all well dried before you put them into the pickle: you need never empty the jar, but as the things come in season, put them in, and supply it with vinegar as often as there is occasion.

If you would have your pickle look green, leave out the turmerick, and green them as usual, and put them into this pickle cold.

In the above, you may do walnuts in a jar by themselves; put the walnuts in without any preparation, tied close down, and kept some time.