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of Kakarilla may be made by steeping half a pound of it in two or three quarts of water. A wine glass full of it may be taken two or three times a day; About two tea spoonsful of the tincture of myrrh may be tak on daily in a teacup of water, or the decoction of the Kaskarilla.
mangoes, how made.
CUT a square piece out of the sides of the melons or cucumbers and take out the seeds with a teaspoon. Put the fruit into very strong salt and water for a week, stirring them well two or three times a day Then place them in a pan, on a quantity of vine (or cabbage) leaves, and cover them over with as many more ; beat fine a little roche alum, put it into the salt and water out of which the melons have been taken, pour it over them, and set them on a slow fire for four or five hours, or till they get of a good green. Take them out, and drain them in a hair sieve ; and when cold, fill into them horse-radish, mustard seed, garlic and pepper corns. If the fruit be cucumbers, put a few slices of cucumbers in the centre of this mixed stuffing. Sew on with a thread the pieces taken out, and to every gallon of vinegar for covering and preserving them add an ounce each of mace and cloves ; two ounces each of alspice, sliced ginger root, and long an 1 black pepper; two ounces of garlic ; a large stick of horseradish ; and three ounces of mustard seed tied up in a bag. Boil this well together for a few minutes only and pouring it on the pickles, close up the jar air-tight. The confinement of the mustard seed is a very good naetiiod to adopt on other occasiojis.