English Bamboo, to Pickle.
Cut the large young shoots of alder, which put out in the middle of May, (the middle stalks are most tender) peel off the outward peel, or skin, and lay them in salt and water, very strong, one night. Dry them piece by piece in a cloth. Have in readiness a pickle thus made and boiled. To a quart of vinegar put an ounce of white pepper, an ounce of sliced ginger, a little mace and pimento, and pour boiling on the alder shoots, in a stonejar: stop close, and set by the fire two hours, turning the jar often, to keep scalding hot. If not green when cold, strain, off the liquor, and pour boiling hot again; keeping it hot as before. Or, if you intend to make Indian pickle, the above shoots are a great improvement to it: in which case you need only pour boiling vinegar and mustardseed on them; and keep them till your jar of pickles shall be ready to receive them.
Melon Mangoes.
There is a particular sort for this purpose which the gardeners know. Cut a square small piece out of one side, and through that take out the seeds, and mix with them mustard seeds and shred garlick; stuff the melon as full as the space will allow, and replace the square piece. Bind it up with a small new packthread. Boil a good quantity of vinegar, to allow for wasting, with peppers, salt, ginger, and pour boiling hot over the mangoes four successive days; the last, put flour of mustard, and scraped horseradish into the vinegar just as it boils up. Stop close. Observe that there is plenty of vinegar. All pickles are spoiled if not well covered. Mangoes should be done soon after they are gathered.
Pickled Onions.
In the month of September, choose the small white round onions, take off the brown skin; have ready a very nice tin stewpan of boiling water; throw in as many onions as will cover the top. As soon as they look clear on the outside, take them up as quick as possible with a slice, and lay them on a clean cloth, cover them close with another, and scald some more, and so on. Let them lie to be cold, then put them in a jar, or glass widemouth bottle, and pour over them the best white wine vinegar, just hot, but not boiling. When cold, cover them.
Cucumbers and Onions sliced.
Cut them in slices, and sprinkle salt over them: next day drain them for five or six hours, then put them into a jar, and pour boiling vinegar over them, keeping in a warm place. The slices should be thick. Repeat the boiling vinegar, and stop instantly; and so on till green.
Pickled sliced Cucumbers, another way.
Slice large unpared cucumbers, an inch thick; slice onions, and put both into a broad pan: strew a good deal of salt among them. In twenty four hours drain them, and then lay them on a cloth to dry. Put them in small stonejars, and pour in the strongest plain vinegar, boiling hot: stop the jars close. Next day boil it again, and pour over, and thus thrice; the last time add whole white pepper, and a little ginger. Keep close covered.