Flowers. See Cowſlips, and for other Flowers.
15. Limon. Take Slices of the thick Rind Limon, Boil and ſhift them in ſeveral Waters, till they are pretty tender: Then drain and wipe them dry with a clean Cloth; and make a Pickle with a little White-Wine Vinegar, one part to two of fair Water, and a little Sugar, carefully ſcum'd. When all is cold, pour it on the peel'd Rind, and cover it all cloſe in a convenient Glaſs Jarr. Some make a Syrup of Vinegar, White-Wine and Sugar not too thick, and pour it on hot.
16. Melon. The abortive and after-Fruit of Melons being pickled as Cucumber, make an excellent Sallet.
17. Muſhrom. Take a Quart of the beſt White-Wine Vinegar; as much of White-Wine, Cloves, Mace, Nutmeg a pretty Quantity, beaten together: Let the Spice boil therein to the Conſumption of half; then taken off, and being cold, pour the Liquour on the Muſhroms; but leave out the boiled Spice, and caſt in of the ſame ſort of Spice whole, the Nutmeg only ſlit in Quarters, with ſome Limon-Peel, white Pepper; and if you pleaſe a whole raw Onion, which take out again when it begins to periſh.
Another.
The Muſhroms peel'd, &c. throw them into Water, and then into a Sauce-Pan, with ſome long Pepper, Cloves, Mace, a quarter'd Nutmeg, with an Onion, Shallot, or Roccombo-Seed, and a little Salt. Let them all boil a quarter of an hour on a very quick Fire: Then take out and cold, with a pretty Quantity of the former Spice, boil them in ſome White-Wine; which (being cold) caſt upon the Muſhroms, and fill up the Pot with the beſt White-Wine, a Bay-Leaf or two, and an Handful of Salt: Then cover them with the Liquor; and if for long keeping, pour Sallet-Oil over all, tho' they will be preſerved a Year without it.
They are ſometimes boil'd in Salt and Water, with ſome Milk, and laying them in the Colender to drain, till cold, and wiped dry, caſt them into the Pickle with the White-Wine, Vinegar and Salt, grated Nutmeg, Ginger bruiſed, Cloves, Mace, white Pepper and Limon-Peel; pour the Liquor on them cold without boiling.
18. Naſturtium Indicum. Gather the Buds before they open to flower; lay them in the Shade three or four Hours, and putting them into an Earthen Glazed Veſſel, pour good Vinegar on them, and cover it with a Board. Thus letting it ſtand for eight or ten Days: Then being taken out, and gently preſs'd, caſt them into freſh Vinegar, and let them ſo remain as long as before. Repeat this a third time, and Barrel them up with Vinegar and a little Salt.
Orange. See Limon.
20. Potato. The ſmall green Fruit (when about the ſize of the Wild Cherry) being pickled, is an agreeable Sallet. But the Root being roaſted under the Embers, or otherwiſe, open'd with a Knife, the Pulp is butter'd in the Skin, of which it will take up a good Quantity, and is ſeaſoned with a little Salt and Pepper. Some eat them with Sugar together in the Skin, which has a pleaſant Crimpneſs. They are alſo ſtew'd and bak'd in Pyes, &c.