About ten days after the blossoms have left the plants is the proper time to take these for pickling, and they should be immediately put into process, before they become shrivelled. Immerse half a peck of the clearest and soundest in a pan of cold salt and water, and let them remain thus, changing the pickle every morning, for three days. Lay them to drain on a sieve, and then dry them well between cloths; and make a pickle of the following ingredients:
| Six eschalots, minced | ||
| White peppercorns | 2 | oz. |
| Mace, bruised | 1½ | oz. |
| Nutmeg, sliced | 1½ | oz. |
| Common table salt | 6 | oz. |
| White-wine vinegar | 5 | pints |
Skim this well, boiling it fifteen minutes, and, filling jars with the fruit, pour the liquor and spices equally upon them, when about new milk warm, and tie bladder over the jars.
BEET-ROOTS.
Pickled beet-roots which have both fine colour and flavour to recommend them are seldom to be met with, particularly in the provinces. If this method is tried, it will most certainly recommend them. Take half a dozen roots of the deepest blood-red colour, put them into a pail of cold water, and with a soft brush scour and wash them well, and without breaking the skin in the least. Put them into a saucepan of boiling water, and let them boil gently until tender, and no longer, then take them up, wipe dry, and leave them until the next day. Now peel them nicely, and cut them across in slices a quarter of an inch thick, not using the extremities. You may cut the slices into various ornamental and grotesque figures, and lay them in open-mouthed jars, and make the following pickle:
| Mace | 1 | oz. |
| Cloves, bruised | 2 | oz. |
| Peppercorns | 2 | oz. |
| Bay salt, pounded | 4 | oz. |
| Ginger, sliced | 2 | oz. |
| Horseradish, sliced | 1 | oz. |
| Best vinegar | ½ | gallon |
Boil these ten or fifteen minutes, skimming well, and, when cold, pour over the roots. Replenish the next day what pickle may have been absorbed, and cover the jars with bladder and leather. This pickle is ready in a month, and is very good. It makes a beautiful garnish with fish at dinner, &c. &c.
BUTTON MUSHROOMS, FOR PIES AND SAUCES.
Pick out expressly for this purpose a couple of quarts of fresh gathered button mushrooms, cut the stalks out closely, and wipe them singly with a piece of soft flannel dipped in moistened bay salt, place them apart on dishes and scatter a little finely beaten salt amongst them. Put them into a roomy saucepan along with
| Mace, slightly bruised | ½ | oz. |
| White peppercorns, slightly bruised | ¾ | oz. |
| Bay leaves, shred | ½ | oz. |
| Cloves, bruised | ¼ | oz. |