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 horse-radish cut in slices, a quarter of an ounce of Cayenne pepper, a quarter of a pound of yellow turmeric, and two ounces of bay-salt; pour it boiling over the stalks, and cover it down close till the next day; then boil it again, and repeat it twice more; and when it is cold, tie it down close.

Take as many green melons as your want, slit them two thirds up the middle, and with a spoon take all the seeds out; put them in strong spring water and salt for twenty-four hours, and then drain them in a sieve; mix half a pound of white mustard, two ounces of long pepper, the same of all-spice, half an ounce of cloves and mace, a good quantity of garlic and horse-radish cut in slices, and a quarter of an ounce of Cayenne pepper; fill the seed-holes full of this mixture, put a small skewer through the end, tie it round with packthread close to the skewer, and put them in a jar; boil up the vinegar with some of the mixture in it, and pour it over the melons; cover them down close, and let them stand till next day; then green them in the same manner as you do gerkins; when cold, tie down close, and keep them for use.

Take the largest and oldest shoots of elder which put out in the middle of May; the middle stalks are the most tender and biggest, the small ones are not worth pickling; take off the outward peel or skin, and lay them in a strong brine