The Art of Cookery Made Easy and Refined

three days; then drain and lay them separately to dry in the sun, repeatedly turning them till they are almost of a brown colour, which will require several days. Then put plenty of whole ginger, slices of horseradish, peeled garlick, whole long pepper, peeled eschallots and onions, into salt and water for one night; drain and dry them also; and when the ingredients are ready, boil more than a sufficient quantity of vinegar to cover them, and to two quarts of it add an ounce of the best pale turmeric, and put the flowers and the other ingredients into stone jars, pour the vinegar boiling hot over, cover them till the next day, then boil the pickle again, and the same on the third day; after which fill the jars with liquor, cover them over close with bladder and white leather, and set them in a dry place. N. B. In the same manner may be done white cabbages cut into half quarters, whole french beans, heads of celery, heads of asparagus, onions whole or sliced, or pickling melons peeled thin, cut into halves, and formed like an indian mango. _To dry Artichoke Bottoms._ GATHER the largest firm artichokes when in season, cut off the stalks, and boil them till the leaves and choke can be taken away. Afterwards put them on a baking plate and set them in a very slow heated oven, or hang them up in a warm place to dry, and when perfectly so put them into paper bags. When they are wanted for use lay them in warm water and salt, and when pliable trim them neat, braise them in stock and lemon juice, which will preserve them white, and when they are done enough, if for ragout, cut them into pieces; if for dishes, serve them whole with good cullis sauce over them. _To pickle Cucumbers, &c._ GATHER jerkins not too large, lay them in a strong brine of salt and water for three days, then wipe them dry, and put them into stone jars. Then put a sufficient quantity of vinegar to cover