The image contains the following text:
To pickle Radish Pods, (fc.
of vinegar, enongh to cover them, pouring it upon them
i scalding hot, and keep them close stopped
To pickle Mushrooms. Cut the stems of small buttons
I at the bottom; wash them in two or three waters with a
piece of flannel. Have in readiness a stewpan on the
| lire, with some spring water that has had a handful of
i common salt thrown into it; and as soon as it boils, put
i in your buttons. When they have boiled about three or
l four minutes, take them off the fire, and throw them into
a cullender, from thence spread them as quick as you
j can upon a linen cloth, and cover them with another.
' Have ready several wide-mouthed bottles, and as you
, put in the mushrooms, now and then mix a blade or two
j of mace, and some nutmeg sliced amongst them; then
i fill your bottles with distilled vinegar. If you pour over
I them some melted mutton fat that has been well strain-
i ed, it will keep them better than oil itself would.
To pickle Barberries. Take white wine vinegar and wa-
■ ' ter, of each an equal quantity ; to every quart of this
i liquor, put in half a pound of sixpenny sugar, then pick
the worst of your barberries and put into this liquor, and
I the best into glasses ; boil the pickle with the worst of
yonr barberries, and skim it very clean. Boil it till it
- I looks of a fine colour, and let it stand to be cold ; then
o j strain it through a cloth, wringing it to get all the colour
: I you can from the barberries. Let it stand to settle, then
oour it clear into the glasses. In some of the pickle
■ j joil a little fennel: when cold, put a bit at the top of
:! i he pot or glass, and cover it close with a bladder and
-j. I eather.
To pickle Radish Pods. Make a pickle with cold spring
■iii | vater, and bay salt, strong enough to bear an egg ; put
t | ronr pods in and lay a thin board upon them to keep
-3 | hem under water. Let them stand ten days, then drain
-:t j hem in a sieve, and lay them on a cloth to dry. Take
ii vhite wine vinegar, as much as you think will cover them,
r'i I oil it, and put your pods in a jar, with ginger, mace,
| lovr , and Jamaica pepper. Pour on your vinegar boil-
• ifl I
