lender to drain, and lay it in your jar; take white wine vinegar enough to cover it, a little cloves, mace, and all-spice; put them in whole, with a little cochineal boiled fine; then boil it up, and pour it either hot or cold on your cabbage; if you pour on the pickle hot, cover it close with a cloth till it is cold, and then tie it up close, as you do other pickles.
Another Way.
Take a fine close red cabbage, and cut it thin, then take some cold ale allegar, and put to it two or three blades of mace, and a few white pepper corns; make it pretty strong with salt, and put your cabbage into the allegar as you cut it; tie it close down with a bladder, and a paper over this; in a day or two it will be fit for use.
To pickle Mushrooms.
Take the smallest mushrooms you can get and put them into spring water, rub them with a piece of new flannel dipped in salt, and put them into cold spring water as you do them, to keep their colour; then put them into a saucepan, throw a handful of salt over them, cover them close, and set them over the fire four or five minutes, or till you see they are thoroughly hot, and the liquor is drawn out of them; then lay between two clean cloths till they are cold, put them into glass bottles, and fill them up with distilled vinegar; put a blade or two of mace and a tea-spoonful of good oil in every bottle; cork them up close, and set them in a cool place. If you have not any distilled
