The stalks are to be boiled for a quarter of an hour in water, to take away their bitterness, and some of the strong scent; they are then to be put into syrup, boiled to a full candied height, and kept on the fire, until they appear quite dry, and then taken out and drained.
116. CANDIED ERINGO.
Is prepared nearly in the same manner as candied angelica, but the roots are only slit, and washed three or four times in cold water, before they are put into the syrup.
117. GOOSEBERRIES.
Put an ounce of roche alum beat very fine, into a large pan of boiling hard water; place a few gooseberries at the bottom of a hair sieve, and hold them in the water till they turn white. Then take out the sieve, and spread the gooseberries between two cloths; put more into the sieve, and repeat it till they are all done: Put the water into a glazed pot until the next day, then put the gooseberries into wide-mouthed bottles; pick out all the cracked and broken ones, pour the water clear out of the pot, and fill the bottles with it, cork them loosely, and let them stand a fortnight. If they rise to the corks, draw them out and let them stand two or three days uncorked, then cork them close again.
PICKLING.
This branch of domestic economy comprises a great variety of articles which are essentially necessary to the convenience of families.
It is too prevalent a practice to make use of brass utensils to give pickles a fine colour. This pernicious custom is easily avoided by heating the liquor and keeping it in a proper degree of warmth before it is poured upon the pickle. Stone or glass jars are the best adapted for sound keeping.
Pickles should never be handled with the fingers, but taken out by a spoon, with holes in it, kept for the purpose.