made dishes, or make a little dish of them, with white or brown cullis.
To pickle Purple Cabbage.
Take two cauliflowers, two red cabbages, half a peck of kidney-beans, six sticks, with six cloves of garlic on each stick, wash them all well, and give them a boil up; then drain them on a sieve, lay them leaf by leaf on a large table, and salt them with a bay-salt; then lay them to dry in the sun, or in a slow oven, until they are as dry as a cork; and make the following pickle: take a gallon of the best vinegar, with one quart of water, a handful of salt, one ounce of whole pepper, and boil it all together for a quarter of an hour, and let it stand till it is cold; then take a quarter of a pound of ginger cut in pieces, salt it, and let it stand a week; take half a pound of mustard-seed, wash it, and lay it to dry; when very dry, bruise half of it, mix the whole and bruise it with some all-spice, whole pepper, the prepared ginger, and an ounce of powder of turmeric; then have a jar, and lay a row of cabbage, then cauliflowers, and then beans, put the garlic in the middle, and sprinkle between every layer your mixture; then pour your pickle over all, and tie it down with a bladder and leather.
To pickle Salmon.
Take your salmon, scale and gut it, and wash it very clean; have a kettle of spring water boiling, with a handful of salt, a little all-spice, cloves and mace; put in the fish, and boil it three quarters of an hour, if small; if large, one
