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To pickle large Cucumbers in slices, <5fc.
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remains, boil up the vinegar again, and skim it; when
cold, pour it over the walnuts. This is by much the best
pickle for use; therefore you may add more vinegar to
it, what quantity you please. If you pickle a great
many walnuts, and eat them fast, make pickle for a
hundred or two, the rest keep in a strong brine of salt
and water, boiled till it will bear an egg, and as the pot
empties, till them up with those in the salt and water.
Take care they are covered with pickle.
To pickle Gherkins and French Beans. Take five hun-
dred gherkins, and have ready a large earthen pan of
spring water and salt, put to every gallon of water two
pounds of salt; mix it well together and put in the gher-
kins, wash them out in two hours, and put them to drain,
let them be dry, and put in ajar : in the mean time get
a bell-metal pot, with a gallon of the best white wine vin-
egar, half an oiince of cloves and mace, an ounce of
allspice, an ounce of mustard-seed, a stick of horse-radish
cut in slices, six bay leaves, a little dill, two or three
races of ginger cut in pieces, a nutmeg cut in pieces,
and a handful of salt; boil it in the pot, and put it over
the gherkins ', cover close down, and let them stand
twenty-four hours ; then put them in the pot, and sim-
mer them over the stove till they are green ; be careful
not to let them boil, if you do you will spoil them ; then
put them iu ajar, and cover them close down till cold;
then tie them over with a bladder, and a leather over
that; put them in a cold dry place. Mind always to
keep pickles tied down close, and take them out with
a wooden spoon, or one kept on purpose.
To pickle large Cucumbers in slices. Take large cucum-
bers before they are too ripe, slice them the thickness
of crown pieces in a pewter dish ; and to every dozen of
cucumbers slice two large onions thin, and so on till you
have filled the dish, with a handful of salt between eve-
rv row; then cover them with another pewter dish,
and let them stand twenty-four hours, put them in a
cullender, and let them drain well; put them in a jar
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