in a basin, with two ounces of flour of mustard and one ounce of turmeric, and stir it in gradually with the rest; then pour the liquor over the vegetables.
TO PICKLE MUSHROOMS.
Choose small button mushrooms, clean and wipe them, and throw them into cold water, then put into a stewpan with a little salt, and
cover them with distilled vinegar, and simmer a few minutes. Put them in bottles with a couple of blades or so of mace, and when cold, cork them closely.
TO PICKLE ONIONS.
Choose all of a size and soak in boiling brine, when cold, drain them and put them in bottles, and fill up with hot distilled vinegar; if they are to be white, use white wine vinegar; if they are to be brown, use the best distilled vinegar, adding, in both cases, a little mace, ginger, and whole pepper.
TO PICKLE WHITE AND RED CABBAGE.
Take off the outside leaves, cut out the stalk, and shred the cabbage into a cullender, sprinkle
