Stitch the pieces which you cut off on to their respective correspondents, neatly place the fruit closely together in a stone jar, and pour upon them, boiling hot, the following pickle:
| Best pickling vinegar | 2 | quarts |
| The juice from the lemons | ||
| Table salt | 2 | tablespoonfuls |
| White peppercorns, bruised | 1 | oz. |
| Ginger, bruised | 1 | oz. |
| Mace, bruised | 1 | oz. |
The lemon juice must have been strained, and the vinegar put upon the pulp for half an hour, and then also passed through a fine sieve. The mangoes must be well covered by the pickle, and as some will be absorbed, it is desirable to let them remain just temporarily covered with paper for three days and then fill up with the pickle. These will be very fine in four or five months, but for present consumption they could not be recommended. Put bladder safely over the jars and cover with leather.
LEMON PICKLE.
Rub off with a fine tin grater the yellow rind of twenty fine large fresh lemons, recently unpacked from the chest, without disturbing the white part that lies underneath; next take the white part off with a sharp knife, and divide the fruit into two parts in the middle, and then again divide these pieces into slices, which will be each about an inch and three quarters thick. Rub these thoroughly with bay salt in fine powder, and set them on a dish to dry in a cool oven until the juice is completely taken up; put them then in a jar and pour upon them a pickle of the following ingredients, viz.
| Mace, in fine powder | 1¾ | oz. |
| Cloves, in fine powder | 1 | oz. |
| Nutmeg, in fine powder | 2 | oz. |
| Garlic, minced | 1 | oz. |
| Mustard seed, crushed | 1 | pint |
enclosed in a piece of muslin rag and boiled ten minutes with four quarts of white-wine vinegar. Make up the jar close with a bung, if it will admit of it, and put it on a hob by a fireside for ten days, agitating the contents three or four times daily. Now see that the fruit is perfectly covered with pickle, and secure the vessel with bladder and leather, and set it by for six months, by which time the bitter taste will be dissipated. It must next be bottled for store, effected thus: Turn the pickle and fruit into a hair sieve and press the liquor out into a large jug or jar, and on the next day pour the clear off from the lees through a muslin strainer into bottles, which should be corked well and the air excluded by sealing wax. You will still have remaining some sediment, upon which you may put half a pint of boiling rough cider or light vinegar, for an inferior lemon pickle, to be kept apart from your best. Better than the first product is rarely made, and it is an estimable pickle, generally admitted.
MANGOES.
An excellent imitation may be made by any dextrous person who wishes to excel in this branch. The cucumbers for this pickling must be gathered as soon as they have attained full growth, and the larger the better, but they must not be ripe or of a light yellow colour. Cut out a piece from the side of each and put them aside, take out nicely the seeds, and put both the cucumbers and the pieces which were taken from them into a pickle of two pounds of salt to a gallon of water, with half an ounce of saltpetre and one ounce of sal prunelle, so let them lie ten or twelve days, and until they come to a yellow colour; then put them in a pan with alternate layers of vine leaves, and dissolve half an ounce of alum in the brine they were pickled in, pour it upon them in the pan, which set upon a fire not too brisk, and let the cucumbers be subjected to a scalding process for about four hours, being attentive all the time that the pickle does not reach the boiling point. They should now be of a nice green colour. Set them on a sieve to drain, and then insert into each cucumber
| One stick of fresh horseradish | ||
| Mustard seed | ½ | oz. |
| Four cloves of garlic | ||
| Peppercorns | ½ | oz. |