English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

salt and water, and boil it, put it on the top of your walnuts, and let your pot stand in the corner end, scald them once or twice a day whilst they be black. You may make the same pickle for those, as you did for the green ones. 401. _To pickle_ OYSTERS. Take the largest oysters you can get, pick them whole out of the shell, and take off the beards, wash them very well in their own pickle, so let the pickle settle, and clear it off, put it into a stew-pan, put to it two or three spoonfuls of white wine, and a little white wine vinegar; don't put in any water, for if there be not pickle enough of their own get a little cockle-pickle and put to it, a little Jamaica pepper, white pepper and mace, boil and skim them very well; you must skim it before you put in your spices, then put in your oysters, and boil them in the pickle, when they are cold put them into a large bottle with a little oil on the top, set them in a cool place and keep them for use. 402. _To pickle large_ CUCUMBERS. Take cucumbers and put them in a strong salt and water, let them lie whilst they be throughly yellow, then scald them in the same salt and water they lie in, set them on the fire, and scald them once a day whilst they are green; take the best alegar you can get, put to it a little Jamaica pepper and black pepper, some horse-radish in slices, a few bay leaves, and a little dill and salt, so scald your cucumbers twice or thrice in this pickle; then put them up for use. 403. _To pickle_ ONIONS. Take the smallest onions you can get, peel and put them into a large quantity of fair water, let them lie two days and shift them twice a day; then drain them from the water, take a little distill'd vinegar, put to 'em two or three blades of mace, and a little