equally green, by keeping them of a proper heat upon the hearth, without the help of brass or verdigrease of any kind. It is therefore highly proper to be very particular in keeping the pickles from such things, and to follow strictly the directions of your receipts, given with respects to all kinds of pickles, which are greened only by pouring vinegar hot upon them, and it will keep them a long time. Stone jars are the most proper for all sorts of pickles, for though they are expensive in the first purchase, yet they will, in the end, be found much cheaper than earthen vessels, through which, it has been found by experience, salt and vinegar will penetrate, especially when put in hot. Be careful never to put your fingers in to take the pickles out, as it will soon spoil them; but always make use of a spoon upon those occasions.
To pickle Cucumbers.
Let your cucumbers be as free from spots as possible, and take the smallest you can get; put them into strong salt water for nine or ten days or till they become yellow; and stir them at least twice a day, or they will grow soft; should they become perfectly yellow, pour the water from them, and cover them with plenty of vine leaves; set your water over the fire, and when it boils, pour it upon them, and set them upon the hearth to keep warm; when the water is almost cold, make it boiling hot again, and pour it upon them; proceed in this manner till you perceive they are of a fine green, which they will be in four or five times: be careful to keep them well
