Nasturtiums.
The seed must be full grown and gathered on a dry day. Let them lie two or three days in salt and water; take them out, well dry them, and put them into a jar. Take as much white wine vinegar as will cover them, and boil it up with mace, sliced ginger, and a few bay leaves, for a quarter of an hour. Pour the pickle upon the seeds boiling hot. This must be repeated three days, keeping them covered with a folded cloth. After the third time, take care to let them be quite cold before you stop them up, which you must do very close.
Onions. No. 1.
Take your onions when they are dry enough to lay up for winter, the smaller the better they look: put them in a pot, cover them with spring water, with a handful of salt, and let them boil up; then strain them off. Take off three coats; lay them on a cloth, and let two persons take hold of it, one at each end, and rub them backwards and forwards till they are very dry. Then put them in your jars or bottles, with some blades of mace, cloves, and nutmeg, cut into pieces; take some double-distilled white wine vinegar, boil it up with a little salt; let it stand till it is cold, and put it over the onions. Cork them close, and tie a bladder and leather over them.
Onions. No. 2.
Take the smallest onions you can get; peel and put them into spring water and salt made very strong. Shift them daily for six days; then boil them a very little; skim them well, and make a pickle as for cucumbers, only adding a little mustard seed. Let the onions and the pickle both be cold, when you put them together. Keep them stopped very close, or they will spoil.
Onions. No. 3.
Peel some small white onions, and boil them in water with salt; strain them, and let them remain till cool in a cloth. Make the pickle as for mushrooms; when quite cold, put them in and cover them down. Should the onions become mouldy, boil them again, carefully skimming off the impurities; then let them cool, and proceed as at first.
Cauliflowers are excellent done in this way.