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

distill'd vinegar, put over 'em a little sweet oil, and cork them up close; if your vinegar be good they will keep two or three years; I know it by experience. You must be sure not to fill your bottles above three parts full, if you do they will not keep. 407. _To pickle_ MUSHROOMS _another Way_. Take mushrooms and wash them with a flannel, throw them into water as you wash them, only pick the small from the large, put them into a pot, throw over them a little salt, stop up your pot close with a cloth, boil them in a pot of water as you do currans when you make a jelly, give them a shake now and then; you may guess when they are enough by the quantity of liquor that comes from them; when you think they are enough strain from them the liquor, put in a little white wine vinegar, and boil it in a little mace, white pepper, Jamaica pepper, and slic'd ginger; then it is cold put it to the mushrooms, bottle 'em and keep 'em for use. They will keep this way very well, and have more of the taste of mushrooms, but they will not be altogether so white. 408. _To pickle_ POTATOE CRABS. Gather your crabs when they are young, and about the bigness of a large cherry, lie them in a strong salt and water as you do other pickles, let them stand for a week or ten days, then scald them in the same water they lie in twice a day whilst green; make the same pickle for them as you do for cucumbers; be sure you scald them twice or thrice in the pickle and they will keep the better. 409. _To pickle large_ BUTTONS. Take your buttons, clean 'em and cut 'em in three or four pieces, put them into a large sauce-pan to stew in their own liquor, put to them a little Jamaica and whole pepper, a blade or two of mace, and a little salt, cover it up, let it stew over