The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

often indigestible, and of course pernicious. The pickle made to preserve cucumbers and mangoes, is generally so strongly impregnated with garlic, mustard, and spice, that the original flavour of the vegetable, is quite overpowered, and the vegetable itself becomes the mere absorbent of these foreign ingredients. But if pickles must still be regarded for the sake of the palate, whatever becomes of the stomach, it will be necessary to watch carefully the proper season for gathering and preparing the various articles intended to be preserved. Frequently it happens, after the first week that walnuts come in season, that they become hard and shelled, especially if the weather be hot and dry; it is therefore necessary to purchase them as soon as they first appear at market; or in the course of a few months after being pickled, the nuts may be found incased in an impenetrable shell. The middle of July is generally the proper time to look for green walnuts. Nasturtiums are to be had about the same. Garlic and shalots, from Midsummer to Michaelmas. Onions of various kinds for pickling, are in season by the middle of July, and for a month after. Gherkins, cucumbers, melons, and mangoes, are to be had by the middle of July, and for a month after. Green, red, and yellow capsicums, the end of July, and following month. Chilies, tomatas, cauliflowers, and artichokes, towards the end of July, and throughout August. Jerusalem artichokes for pickling, July and August, and for three months after. French beans and radish pods, in July. Mushrooms, for pickling and for ketchup, in September. Red cabbage, and samphire, in August. White cabbage, in September and October. Horseradish, November and December.--Pickles, when put down, require to be kept with great care, closely covered. When wanted for use they should be taken out of the jar with a wooden spoon, pierced with holes, the use of metal in this case being highly improper. Pickles should be well kept from the air, and seldom opened. Small jars should be kept for those more frequently in use, that what is not eaten