of cold spring water, set them on a charcoal fire, and keep them turning with a wooden spoon till they will peel, but do not let them boil; when they are enough, peel them, and put them into the water again, with a quarter of a pint of the best vinegar, and a quarter of an ounce of alum; cover them close with a pewter dish, and set them on the charcoal fire again, (a slow fire not to boil) let them stand, turning them now and then till they look green; then take them out, and lay them on a cloth to cool; when cold, make your pickle as for the peaches, only instead of made mustard, it must be mustard-seed whole, cover them close, and keep them for use.
To pickle young Suckers, or young Artichokes, before the Leaves are hard.
Take young suckers, pare them very nicely, (all the hard ends of the leaves and stalks) and just scald them in salt and water; when they are cold, put them into glass bottles, with two or three large blades of mace, and a nutmeg sliced thin; fill them either with distilled vinegar, or the sugar vinegar of your own making, with half spring water.
To pickle Mock Ginger.
Take the largest cauliflowers you can get, cut off all the flower from the stalks, peel them, and throw into strong spring water and salt for three days; then drain them in a sieve pretty dry, and put them in a jar; boil white wine vinegar with cloves, mace, long pepper, and all-spice, each half an ounce, forty blades of garlic, a stick of
