This must be boiled twenty minutes, and skimmed quite clear. Let olive oil float at the top of the pickle, in the jars, to the depth of half an inch. Then cover with bladder.

WHITE MUSHROOMS.

Choose the smallest, round, perfect buttons, rub each separately with a piece of soft old flannel, wetted with a solution of bay salt, and let them be thoroughly cleansed after they are all rubbed. (See note, No. 11). When all ready put them into a pan with a little finely powdered bay salt scattered over them, and covered so closely that not the least steam can escape, for ten or twelve minutes, or until the water is extracted from them. Then get them removed, without any delay, on to a sieve, then dry them well with cloths, and let them get cold, effectually covered up from the action of the air. Make the following light pickle, by boiling it and skimming it well, and, laying your mushrooms in clean glass jars, pour it amongst and upon them:

Mace, whole½oz.
Eschalots, sliced½oz.
Cloves, whole1oz.
Chillies, whole1oz.
Capsicums, whole½oz.
White-wine vinegar3½quarts

When the bottles are nearly filled with the pickle, let olive oil float on the top for an inch in depth, then make safe with bladder, and keep dry and cool. In a month they will be fit for use.

SILVER ONIONS.

Select your onions well, for many attempts at pickling them have been rendered abortive by the bad quality of the raw material. They should be globular and sound, and have the appearance of being got up in dry weather, and been well dried by the air and sun previous to being stored. The peeling will, however, prove much, and if you are suspicious of having been not well served, do not proceed with them. Peel a peck of nice onions, and, as you proceed, throw them into plenty of strong salt and water, and let them remain so for ten or twelve days, changing the pickle every second day. Set them now on a sieve to drain, then put them into jars and pour on them a brine freshly made of bay salt and water, boiling hot, and, covering up close, let them remain till cold. Repeat the scalding and with fresh pickle, and when drained thoroughly, put them into jars with

Bay leaves, shred½oz.
Laurel leaves, shred½oz.
Chillies, whole1oz.
Best ginger, sliced1oz.
Mace, whole½oz.
Best vinegar3quarts

scattered amongst them, and fill up with the vinegar cold. Let olive oil float on the top, for nearly an inch deep, and secure the jars with wetted bladder, and, that dried, soft leather above all. For the preservation of the colour, this attention to the exclusion of the air is chiefly owing. These are of first-rate quality, and are much resorted to in the kitchens of the wealthy.

PRESERVED WALNUTS.