Quarter a white cabbage and cauliflower; take also cucumbers, melons, apples, French beans, plumbs, all or any of these; lay them on a hair sieve, strew over a large handful of salt, set them in the sun for three or four days, or till very dry; and put them into a stone jar with the following pickle:-Put a pound of race ginger into salt and water, the next day scrape and slice it, salt it, and dry it in the sun; slice, salt, and dry a pound of garlic; put these into a gallon of vinegar, with two ounces of long pepper, half an ounce of turmeric, and four ounces of mustard seed bruised; stop the pickle close, then prepare the cabbage, &c. Take a fine close red cabbage, and cut it thin, then take some cold ale allegar, and put to it two or three blades of mace, and a few white pepper corns; make it pretty strong with salt, and put your cabbage into the allegar as you cut it; tie it close down with a bladder, and a paper over this; in a day or two it will be fit for use.

If you have not any distilled vinegar, you may use white wine vinegar, or even allegar, but it must be boiled with a little mace, salt, and a few slices of ginger; it must be cold before you pour it on your mushrooms. Take your peaches when they are at their full growth, just before they begin to ripen; be sure they are not bruised; then take spring water, as much as you think will cover them, make it salt enough to bear an egg, with bay and common salt, an equal quantity of each; put in your peaces, and lay a thin board over them, to keep them under the water; let them stand three days then take them out, wipe them very carefully with a fine soft cloth, and lay them in your glass or jar; then take as much white wine vinegar as will fill your glass or jar; to every gallon put one pint of the best well-made mustard, two or three heads of garlic, a good deal of ginger sliced, half an ounce of cloves, mace, and nutmeg; mix your pickle well together, and pour it over your peaches; tie them close with a bladder and leather; they will be fit to eat in two months.

Take the samphire that is green, put it into a clean pan, and throw over it two or three handfuls of salt; then cover it with spring water; let it lie twenty-four hours, after which put it into a clean saucepan, throw in a handful of salt, and cover it with good vinegar; cover the pan close, and set it over a slow fire; let it stand till it is just green and crisp, and take it out at that moment, for should it remain till it is soft, it will be spoiled; put it in your pickling-pot, and cover it close; as soon as it is cold, tie it down with a bladder and leather, and keep it for use; or you may keep it all the year in a very strong brine of salt and water, and throw it into vinegar just before you use it. Take the largest cauliflowers you can get, cut off all the flower from the stalks, peel them, and throw into strong spring water and salt for three days; then drain them in a sieve pretty dry, and put them in a jar; boil white wine vinegar with cloves, mace, long pepper, and all-spice, each half an ounce, forty blades of garlic, a stick of horse-radish cut in slices, a quarter of an ounce of Cayenne pepper, a quarter of a pound of yellow turmeric, and two ounces of bay-salt; pour it boiling over the stalks, and cover it down close till the next day; then boil it again, and repeat it twice more; and when it is cold, tie it down close.

Take the largest and closest you can get; pull them into sprigs, put them in an earthen dish, and sprinkle salt over them; let the stand twenty-four hours to draw out all the water, then put them in a jar, and pour salt and water boiling over them; cover them close, and let them stand till the next day; then take them out, and lay them on a coarse cloth to drain; put them into glass jars, and put in a nutmeg sliced, and two or three blades of mace in each jar: cover them with distilled vinegar, and tie them down with a bladder, and over that a leather: they will be fit for use in a month. Set spring water on the fire with a handful of salt; when it boils tie your fennel in bunches, put them into the water; just give them a scald, and lay them on a cloth to dry; when cold, put them in a glass, with a little mace or nutmeg, fill it with cold vinegar, lay a bit of green fennel on the top, and tie over it a bladder and leather.

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