Peny-royal. See Pudding.
Pickles.
6. Pickl'd
Artichoaks. See Acetaria, p. [5].
7. Aſhen-keys. Gather them young, and boil them in three or four Waters to extract the Bitterneſs; and when they feel tender, prepare a Syrup of ſharp White-Wine Vinegar, Sugar, and a little Water. Then boil them on a very quick Fire, and they will become of a green Colour, fit to be potted ſo ſoon as cold.
8. Aſparagus. Break off the hard Ends, and put them in White-Wine Vinegar and Salt, well covered with it; and ſo let them remain for ſix Weeks: Then taking them out, boil the Liquor or Pickle, and ſcum it carefully. If need be, renew the Vinegar and Salt; and when 'tis cold, pot them up again. Thus may one keep them the whole Year.
9. Beans. Take ſuch as are freſh, young, and approaching their full Growth. Put them into a ſtrong Brine of White-Wine Vinegar and Salt able to bear an Egg. Cover them very cloſe, and ſo will they be preſerved twelve Months: But a Month before you uſe them, take out what Quantity you think ſufficient for your ſpending a quarter of a Year (for ſo long the ſecond Pickle will keep them ſound) and boil them in a Skillet of freſh Water, till they begin to look green, as they ſoon will do. Then placing them one by one, (to drain upon a clean courſe Napkin) range them Row by Row in a Jarr, and cover them with Vinegar, and what Spice you pleaſe; ſome Weight being laid upon them to keep them under the Pickle. Thus you may preſerve French-Beans, Harico's, &c. the whole Year about.
10. Broom-Buds and Pods. Make a ſtrong Pickle, as above; ſtir it very well, till the Salt be quite diſſolved, clearing off the Dregs and Scum. The next Day pour it from the Bottom; and having rubbed the Buds dry pot them up in a Pickle-Glaſs, which ſhould be frequently ſhaken, till they ſink under it, and keep it well ſtopt and covered.
Thus may you-pickle any other Buds. Or as follows:
11. Of Elder. Take the largeſt Buds, and boil them in a Skillet with Salt and Water, ſufficient only to ſcald them; and ſo (being taken off the Fire) let them remain covered till Green; and then pot them with Vinegar and Salt, which has had one Boil up to cleanſe it.