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To pickle or make Mangoes of Mehms, <5fc.
To pickle Samphire. Take samphire that is green, lay
it in a clean pan, throw two or three handfuls of salt
over, then cover it with spring water, let it lie twenty-
four hours, put it in a clean brass saucepan, throw in a j
handful of salt, and cover it with good vinegar. Cover
the pan close, and set it over a slow fire, let it stand
till it is just green and crisp, then take it off in a mo-
ment, for if it stands to be soft, it is spoiled ; put it in a I
pickling pot, and cover close: when it is cold, tie it i
down with a bladder and leather, and keep it for use.
Or you may keep it all the year in a very strong brine of .
salt and water, throw it into vinegar just before you use
it.
To pickle Asparagus. Gather your asparagus, and lay
them in an earthen pot; make a brine of water and salt !
strong enough to bear an egg, pour it hot on them, and
keep it close covered. When you use them, lay them in
cold water two hours, then boil and butter them for
table. If you use,them as a pickle, boil them as they
come out of the brine, and lay them in vinegar.
To pickle Nasturtian Buds or Seeds. Take the seeds i
fresh of the plant when they are pretty large, but be-
fore they grow hard, and throw them into the best white j
wine vinegar that has been boiled up with what spices
are most agreeable. Keep them close stopped in a bottle, j,
They are fit for use in eight days.
To pickle or make Mangoes of Melons. Take green me- i
Ions, as many as you please, and make a brine strong ^
enough to bear an egg ; then pour it boiling hot on the |,
melons, keeping them down quite under the brine ; let
them stand five or six days ; then take them out, slit „
them down on one side, take out all the seeds, scrape or ,
scoop them a little in the inside, and wash them clean j(
with vcold water ; then take a clove of garlick, a little j.
ginger and nutmeg sliced, and whole pepper; put all ,
these proportionally into the melons, filling them up with ,
mustard seed ; then lay them in an earthen pot with the
slit upwards, and take one part of mustard and two parts
