by boiling them fifteen minutes and skimming clear; when cold pour it over the gherkins, cover up closely, and let them remain so for twenty-four hours. Then put the whole contents into a saucepan, and let them simmer until they have acquired a bright green colour, then place them not too closely in jars, and pour the liquor with the spices over them. They must be totally covered with pickle, or more must be made for that purpose if you intend them to keep well and a long time. Cover your jars with wetted bladder, and soft leather over that.
PICCALILLI.
Take two perfectly fresh closely grown white cabbages, in preference to one large one, they must be quite sound at the hearts; cut them crosswise in slices, and then take a thorough grown white beetroot cut also the same way; divide a nice cauliflower into many small sprigs; some clear green radish pods, and twenty of the smallest gherkins. Place these apart from each other and strew three or four handfuls of common table salt over them. Expose these to the action of the sun if possible, or of a slow fire four days, or until you see that all the moisture has been drawn from them. Then put all into a large stoneware jar, and scatter over and amongst them two handfuls of sound bright mustard seed as you are packing them down. Now boil together
| Garlic, minced | 3 | oz. |
| Eschalots, minced | 1 | oz. |
| Bay salt | 1 | oz. |
| Turmeric | 2 | oz. |
| Best pickling vinegar | 1 | gallon |
Skim it well, and while boiling hot pour it upon the vegetables, and let them stand closely covered with leather, near the fire, until they have become of a nice yellow colour and saturated with the acid. Then make the following pickle:
| Mace, bruised | 1 | oz. |
| Cloves, bruised | 1 | oz. |
| Jamaica pepper, bruised | ½ | oz. |
| Nutmeg, sliced | ½ | oz. |
| White pepper | 2 | oz. |
| Best vinegar | 1 | quart |
Let these boil fifteen to twenty minutes, skimming well, and when cold add it to the pickles. Make the jar safe with bladder and tie leather over that. This pickle requires three months at least to become superior, and that the different flavours may be assimilated.
LEMON MANGOES.
Take a couple of dozen of large thick-skinned lemons, cut off a piece from the blossom end of each, leaving a bare surface the size of a shilling, scoop out the whole of the insides, wash them in cold water, entirely freeing them of loose pulp, and immerse them in a brine of a pound of bay salt to the gallon of water. Rouse them about occasionally, change the brine on the third day, and let them remain so pickled three days longer. Now drain and wipe them dry, and fill them with this mixture:
| Horseradish, scraped fine | 1 | oz. |
| Mustard seed, bruised | 2 | oz. |
| Ginger, sliced thin | 1 | oz. |
| Eschalots, minced | 1 | oz. |
| Chillies, minced | 1 | oz. |