sieve, strew over a large handful of salt, set them in the sun for three or four days, or till very dry; and put them into a stone jar with the following pickle:—Put a pound of race ginger into salt and water, the next day scrape and slice it, salt it, and dry it in the sun; slice, salt, and dry a pound of garlic; put these into a gallon of vinegar, with two ounces of long pepper, half an ounce of turmeric, and four ounces of mustard seed bruised; stop the pickle close, then prepare the cabbage, &c. If the fruit is put in, it must be green.
To pickle Artichoke-bottoms.
Take some artichokes, and boil them till you can pull the leaves off, then take off the chokes, and cut them from the stalk; take great care that you do not let the knife touch the top; throw them into salt and water for an hour, then take them out, and lay them on a cloth to drain; then put them into large wide-mouthed glasses, put a little mace and sliced nutmeg between; fill them either with distilled vinegar, or sugar-vinegar, and spring water; cover them with mutton fat fried, and tie them down with a bladder and leather.
To pickle Nasturtium Buds.
After the blossoms are gone off, gather the little knobs, and put them into cold water; shift them once a day for three successive days, then make a cold pickle of white wine vinegar, a little white wine, shallot, pepper, cloves, mace, nutmeg quartered, and horse-radish; put in the buds.
