Barberries. No. 1.
Gather the barberries when full ripe, picking out those that look bad. Lay them in a deep pot. Make two quarts of strong brine of salt and water; boil it with a pint of vinegar, a pound of white sugar, a few cloves, whole white pepper, and mace, tied in a bag; skim it, and when cold pour it on your barberries. Barberries with stones will pickle; they must be without stones for preserving.
Barberries. No. 2.
Colour the water of the worst barberries, and add salt till the brine is strong enough to bear an egg. Boil it for half an hour, skimming it, and when cold strain it over the barberries. Lay something on them to keep them in the liquor: put them into a glass, and cover with leather.
Barberries. No. 3.
Boil a strong brine of salt and water, let it stand till quite cold, and pour it upon the barberries.
Barberries. No. 4.
Put into a jar some maiden barberries, with a good quantity of salt; tie on a bladder, and when the liquor scums change it.
Beet-root.
Beet-root must be boiled in strong salt and water, to which add a pint of vinegar and a little cochineal. When boiled enough, take it off the fire, and keep it in the liquor in which it has been boiled. It makes a pretty garnish for a dish of fish, and is not unpleasant to eat.