let them stand three or four days; then drain off the water, and cover them with cold vinegar; add a few blades of mace, and whole grains of black pepper.
TO PICKLE RADISH PODS.
Cut them in nice bunches as soon as they are fully formed; they must be young and tender—pour boiling salt and water on them, cover with a thick cloth, and pewter plate, to keep in the steam; repeat this every day till they are a good green; then put them in cold vinegar, with mace and whole pepper; mix a little turmeric, with a small portion of oil, and stir it into the vinegar; it will make the pods of a more lively green. They are very pretty for garnishing meats.
TO PICKLE ENGLISH WALNUTS.
The walnuts should be gathered when the nut is so young that you can run a pin into it easily; pour boiling salt and water on, and let them be covered with it nine days, changing it every third day—take them out, and put them on dishes in the air for a few minutes, taking care to turn them over; this will make them black much sooner—put them in a pot, strew over some whole pepper, cloves, a little garlic, mustard seed, and horse-radish scraped and dried; cover them with strong cold vinegar.
TO PICKLE PEPPERS.
Gather the large bell pepper when quite young, leave the seeds in and the stem on, cut a slit in one side between the large veins, to let the water in; pour boiling salt and water on, changing it every day for three weeks—you must keep them closely stopped; if,
