The Art of Cookery Made Easy and Refined

them into a preserving pan, add plenty of whole ginger and black pepper, a middling quantity of mace, allspice and cloves, some slices of horseradish, peeled onions, eschallots, and a small quantity of garlick. Let the ingredients boil for ten minutes, and pour them with the liquor over the cucumbers; cover the jars with cabbage leaves and a plate, set them in a warm place, the next day drain the liquor from them, boil it, and pour over them again, and if on the third day they are not green enough, boil the vinegar again, pour it over, and when cold tie bladder and white leather over the jars, and set them in a dry place. N. B. In the same manner may be done walnuts, love apples, barberries, capsicums, french beans, nasturtiums, and small pickling melons peeled very thin and cut into quarters. _Rules to be observed in Pickling._ IT is recommended that the best common vinegar be in general used for pickling, and that it be put into a well-cleaned copper or brass-preserving pan just before it is to be put over the fire, and when it boils not to remain in the pan. There can be no occasion of the many arts that are used in order to preserve the ingredients green, if the vegetables are gathered fresh, on a dry day, when in season, and the process followed that has been recommended. Further directions could be given that might be attended with greater expence, but which would scarcely answer a better purpose, excepting only to those who are in the habit of extensive practice. _To pickle Onions._ PEEL small button onions into milk and water, in which put plenty of salt; set it over a fire, and when it boils strain the onions, wipe them dry, and put them into glasses. Have ready cold white wine vinegar, in which whole white pepper, ginger, mace, and slices of horseradish have been boiled. Pour it over the onions, and cover them with bladder and leather. _To pickle Mushrooms._ TAKE a sufficient quantity of double distilled white wine vinegar