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 wine vinegar, a little pepper, ginger, and horse-radish sliced.

Let your barberries be gathered before they are too ripe; take care to pick out the leaves and dead stalks, and then put them into jars, with a large quantity of strong salt and water, and tie them down with a bladder.


 * Note.—When you see a scum over your barberries, put them into fresh salt and water; they require no vinegar, their own sharpness being sufficient to keep them.

Gather your codlings when they are about the size of a large French walnut, put a quantity of vine leaves in the bottom of a brass pan, and put in your codlings; cover them well with vine leaves, and set them over a very slow fire till you can peel the skins off; then take them carefully up in a hair sieve, peel them with a pen-knife, and put them into the saucepan again, with the vine leaves and water as before; cover them close, and set them over a slow fire till they are of a fine green; then drain them through a hair sieve, and when they are cold, put them into distilled vinegar; pour a little meat oil on the top, and tie them down with a bladder.

Quarter a white cabbage and cauliflower; take also cucumbers, melons, apples, French beans, plumbs, all or any of these; lay them on a hair sieve,