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xxxii
Contents.
| To pickle | Red Cabbage |
317
| |
| Mushrooms |
ibid
| ||
| Cauliflowers |
318
| ||
| Capers |
ibid
| ||
| Samphire |
319
| ||
| Beet Roots |
ibid
| ||
| Barberries |
320
| ||
| Codlings |
ibid
| ||
| Indian Pickle, or Piccadillo |
ibid
| ||
| To pickle | Artichoke Bottoms |
321
| |
| Nasturtium Buds |
ibid
| ||
| Gerkins |
322
| ||
| Asparagus |
323
| ||
| Peaches |
ibid
| ||
| White Plumbs |
324
| ||
| Radish Pods |
ibid
| ||
| Lemons |
325
| ||
| Grapes |
ibid
| ||
| Fennel |
326
| ||
| Golden Pippins |
ibid
| ||
| young Suckers, or young Artichokes, before the Leaves are hard |
327
| ||
| Mock Ginger |
ibid
| ||
| Melon Mangoes |
328
| ||
| Elder Shoots in imitation of Bamboo |
ibid
| ||
| Red Currants |
329
| ||
| Ox Palates |
ibid
| ||
| Cocks' Combs |
330
| ||
| Purple Cabbage |
331
| ||
| Salmon |
ibid
| ||
| Sturgeon |
332
| ||
| Mackerel, called Caveach |
ibid
| ||
| Mock Anchovies |
333
| ||
To
