Put all these into a deep saucepan, and soon as they come to the boiling point, strew in the celery; let it boil again, not more than two minutes, then take it up, pour it through a sieve. When cold, place the celery in jars, and pour the liquor upon it, and make all safe with bladder, &c. &c. This will be found extremely useful in all families that live well. It will keep good a great length of time, and when the celery is all used, the pickle will be highly acceptable in dressing salads, &c. A few small onions may be added where they are not disliked, and omitted at pleasure.
GRAPES.
The foreign grapes, if got in the beginning of the importations to this country, for then they are less likely to be decayed or specked, answer extremely well for pickling, and are, of course, much cheaper than those grown at home. The white ones are generally chosen; but it appears to me that a mixture of the purple ones with them makes an agreeable change, as far as the appearance is concerned. Take ten pounds of the largest and soundest you can, and divide into little branches, which place in a deep straight-sided stone jar, embedded in vine leaves, and completely cover them with this mixture:
| Bay salt | 1 | lb. |
| Sal prunelle | 2 | oz. |
| Common salt | 1 | lb. |
| Coarse sugar | 6 | oz. |
| Water | 6 | quarts |
Tie leather over the jar, and set it in a saucepanful of water on the fire, and when it has boiled three quarters of an hour, pour off the liquor, which set aside to be well skimmed, and poured clean off the dregs. Return the liquor on to the fruit, cover up close, and let remain so for twenty-four hours; then take them up, and dry them well between cloths, not allowing the air to act upon them by keeping them covered up. Next make this pickle:
| Soft or river water | 2 | quarts |
| White-wine vinegar | 4 | quarts |
| Coarse sugar | 2½ | lb. |
| Bay leaves, shred | 3 | oz. |
| Laurel leaves, shred | 2 | oz. |
Boil these ten minutes, skim until quite clear, and let it get cold. Replace the fruit in the jar, and fill up with the pickle; you having laid plenty of vine leaves under, and also on the top of the fruit. After two days more see if the jar will hold any more of the pickle, which, if needful, must be added. Make all secure with bung and resin, and keep them in a cool airy apartment. You will please not to open them for six months, and will then be much delighted with so elegant and rich a product.
CODLINS.
These must be taken when about the size of hen-eggs, and none but perfectly sound ones accepted. Wrap them up singly in vine leaves recently plucked, and place them lightly in a saucepan, with plenty of leaves under, amongst, and above them, and thoroughly cover them with water. Boil them slowly until the peels begin to start, and separate, then carefully take them up, and drain them on a sieve. When cold, pare them carefully, and, replacing them in the pan, cover so well that none of the steam can escape, and continue the simmering until they are of a nice green colour. Now take them up, and let them drain, and get cold. Put them into little jars, and cover the fruit with white-wine vinegar, put a round of pasteboard on the top, and pour in melted mutton suet. Tie bladder over and leather above that, and keep them cool and dry for three or four months. They will be a good pickle at a little expense.
BARBERRIES.