Chapter XVII: Part 17

Cut the lemons through the yellow rind only, into eight parts; then put them into a deep pan, a layer of salt and a layer of lemons, so as not to touch one another; set them in the chimney corner, and be sure to turn them every day, and to pack them up in the same manner as before. This you must continue doing fifteen or sixteen days; then take them out of the salt, lay them in a flat pan, and put them in the sun every day for a month; or, if there should be no sun, before the fire; then put them in the pickle; in about six months they will be fit to eat. Make the pickle for them as follows: Take two pounds of peeled garlic, eight pods of India pepper, when it is green; one pound and a half of ginger, one pound and a quarter of mustard seed, half an ounce of turmeric; each clove of the garlic must be split in half; the ginger must be cut in small slices, and, as no green ginger can be had in Europe, you must cover the ginger with salt in a clean earthen vessel, until it is soft, which it will be in about three weeks, or something more, by which means you may cut it as you please; the mustard seed must be reduced, but not to powder, and the turmeric pounded fine: mix them well together, and add three ounces of oil of mustard seed. Put these ingredients into a gallon of the best white wine vinegar boiled; then put the whole upon the lemons in a glazed jar, and tie them up close. They will not be fit in less than six months. When the vinegar is boiled, let it stand to be cold, or rather lukewarm, before you put it to the lemons, and if you use more than a gallon of vinegar, increase the quantity of each ingredient in proportion. Strictly observe the direction first given, to let the lemons lie in salt fifteen or sixteen days, to turn them every day, and to let them be thoroughly dry before you put the pickle to them; it will be a month at least before they are sufficiently dry.

_Lemons._ No. 2.

Take twelve lemons pared so thin that not the least of the whites is to be seen; slit them across at each end, and work in as much salt as you can, rubbing them very well within and without. Lay them in an earthen pan for three or four days, and strew a good deal of salt over them; then put in twelve cloves of garlic, and a large handful of horseradish; dry the lemons with the salt over them in a very slow oven, till the lemons have no moisture in them, but the garlic and the horseradish must not be dried so much. Then take a gallon of vinegar, cloves, mace, and nutmegs, broken roughly, half an ounce of each, and the like quantity of cayenne pepper. Give them a boil in the vinegar; and, when cold, stir in a quarter of a pound of flour of mustard, and pour it upon the lemons, garlic, &c. Stir them every day, for a week together, or more. When the lemons are used in made dishes, shred them very small; and, when you use the liquor, shake it before you put it to the sauce, or in a cruet. When the lemons are dried, they must be as hard as a crust of bread, but not burned.

_Lemons._ No. 3.

Take two dozen lemons, cut off about an inch at one end, scoop out all the pulp, fill them with salt, and sew on the tops. Let them continue over the mouth of an oven, or in any slow heat, for about three weeks, till they are quite dried. Take out the salt; lay them in an earthen jar; put to them six quarts of the best vinegar which has been boiled; add some long pepper, mace, ginger, and cinnamon, a few bay-leaves, four cloves of garlic, and six ounces of the best flour of mustard. When quite cold, cover up the jar, and let it stand for three weeks or a month. Then strain off the liquor, and bottle it.

_Lemons._ No. 4.

Quarter the lemons lengthwise, taking care not to cut them so low as to separate; put a table-spoonful of salt into each. Set them on a pewter dish; dry them very slowly in a cool oven or in the sun; they will take two or three weeks to dry properly. For a dozen large lemons boil three quarts of vinegar, with two dozen peppercorns, two dozen allspices, and four races of ginger sliced. When the vinegar is cold, put it, with the lemons, the ingredients, and all the salt, into a jar; add a quarter of a pound of flour of mustard and two dozen cloves of garlic; the garlic must be peeled and softened in scalding water for a little while, then covered with salt for three days, and dried before it is put into the jar. Let the whole remain for two months closely tied down and stirred every day; then squeeze the lemons well; strain and bottle the liquor.

_Lemons._ No. 5.

Select small thick-rinded lemons; rub them with a flannel; slit them in four parts, but not through to the pulp; stuff the slits full of salt, and set them upright in a pan. Let them remain thus for five or six days, or longer if the salt should not be melted, turning them three times a day in their own liquor, until they become tender. Then make a pickle of rape, vinegar, and the brine from the lemons, ginger, and Jamaica pepper. Boil and skim it, and when cold put it to the lemons, with three cloves of garlic, and two ounces of mustard seed. This is quite sufficient for six lemons.

_Lemons._ No. 6.

Boil them in water and afterwards in vinegar and sugar, and then cut them in slices.

_Lemons, or Oranges._

Select fruit free from spots; lay them gently in a barrel. Take pure water, and make it so strong with bay-salt as that it would bear an egg; with this brine fill up the barrel, and close it tight.

_Mango Cossundria, or Pickle._

Take of green mangoes two pounds, green ginger one pound, yellow mustard seed one pound; half dried chives, garlic, salt, mustard, oil, of each two ounces; fine vinegar, four bottles. Cut the mangoes in slices lengthwise, and place them in the sun till half dried. Slice the ginger also; put the whole in a jar well closed, and set it in the sun for a month. This pickle will keep for years, and improves by age.

_Melons._

Scoop your melons clean from the pulp; fill them with scraped horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed, and tie them up. Afterwards take the best white wine vinegar, a quartered nutmeg, a handful of salt, whole pepper, cloves, and mace, or a little ginger; let the vinegar and spice boil together, and when boiling hot pour it over the fruit, and tie them down very close for two or three days; but, if you wish to have them green, let them be put over a fire in their pickle in a metal pot, until they are scalding hot and green; then pour them into pots, and stop them close down, and, when cold, cover them with wet bladder and leather.

_Melons to imitate Mangoes._

Cut off the tops of the melons, so as that you may take out the seeds with a small spoon; lay them in salt and water, changing it every twenty-four hours for nine successive days: then take them out, wipe them dry, and put into each one clove of garlic or two small shalots, a slice or two of horseradish, a slice of ginger, and a tea-spoonful of mustard seed; this being done, tie up their tops again very fast with packthread, and boil them up in a sufficient quantity of white wine vinegar, bay-salt, and spices, as for cucumbers, skimming the pickle as it rises; put a piece of alum into your pickle, about the size of a walnut; and, after it has boiled a quarter of an hour, pour it, with the fruit, into your jar or pan, and cover it with a cloth. Next day boil your pickle again, and pour it hot upon your melons. After this has been repeated three times, and the pickle and fruit are quite cold, stop them up as directed for mushrooms. These and all other pickles should be set in a dry place, and frequently inspected; and, if they grow mouldy, you must pour off the liquor and boil it up as at first.

_Melons or Cucumbers, as Mangoes._

Pour over your melons or other vegetables boiling hot salt and water, and dry them the next day; cut a piece out of the side; scrape away the seed very clean; and fill them with scraped horseradish, garlic, and mustard seed; then put in the piece, and tie it close. Pour boiling hot vinegar over them, and in about three days boil up the vinegar with cloves, pepper, and ginger: then throw in your mangoes, and boil them up quick for a few minutes; put them in jars, which should be of stone, and cover them close.

The melons ought to be small and the cucumbers large. Should they not turn out green enough, the vinegar must be boiled again.

_Mushrooms._ No. 1.

Gather your mushrooms in August or September, and peel off the uppermost skin; cut the large ones into quarters, and, as you do them, throw them into clear water, but be very careful not to have any worm-eaten ones. You may put the buttons in whole; the white are the best, and look better than the red. Take them out, and wash them in another clear water; then put them into a dry skillet without water; and with a little salt set them on the fire to boil in their own liquor, till half is consumed and they are as tender as you wish them; as the scum rises, take it off. Remove them from the fire: pour them into a colander, and drain off all the water. Have ready pickle, boiled and become cold again, made of the best white wine vinegar; then add a little mace, ginger, cloves, and whole pepper: boil it; put your mushrooms in the pickle when cold, and tie them up close.

_Mushrooms._ No. 2.

Put your mushrooms into salt and water, and wash them clean with a flannel, throw them into water as you do them; then boil some salt and water: when it boils, put in your mushrooms, and let them boil one minute. Take them out, and smother them between two flannels; when cold, put them into white wine vinegar, with what spice you choose. The vinegar must be boiled and stand till cold. Keep them closely tied down with a bladder. A bit of alum is frequently put to keep them firm.

The white mushrooms are done the same way, using milk and water instead of salt and water, distilled vinegar in the room of white wine vinegar, no spices except mace, and a lump of alum.

_Mushrooms._ No. 3.

Cut off the stalks of the small hard mushrooms, called buttons, and wash and rub them dry in a clean flannel. Boil some water and salt, and while boiling put in the mushrooms. Let them just boil, and strain them through a cloth. Make a pickle of white wine vinegar, mace, and ginger, and put to them; then put them into pots, with a little oil over them, and stop them close.

_Mushrooms._ No. 4.

Put young mushrooms into milk and water; take them out, dry them well, and put them into a brine made of salt and spring water. Boil the brine, and put in the mushrooms; boil them up for five minutes; drain them quick, covering them up between two cloths and drying them well. Boil a pickle of double-distilled vinegar and mace; when it is cold, put in the buttons, and pour oil on the top. It is advisable to put them into small glass jars, as they do not keep after being opened. It is an excellent way to boil them in milk.

_Mushrooms._ No. 5.

Put your mushrooms into water; rub them very clean with a piece of flannel; put them into milk and water, and boil them till they are rather tender. Then pour them into an earthen colander, and pump cold water on them till they are quite cold. Have ready some salt and water; put them into it; let them lie twenty-four hours; then dry them in a cloth. Then put them into a pickle made of the best white wine vinegar, mace, pepper, and nutmeg. If you choose to boil your pickle, it must be quite cold before you put in the mushrooms.

_Mushrooms._ No. 6.

Peel your mushrooms, and throw them into clean water; wash them in two or three waters, and boil them in a little water, with a bundle of sweet-herbs, a good quantity of salt, a little rosemary, and spice of all sorts. When well boiled, let them remain in the liquor for twenty-four hours; pour the liquor into a hot cloth, smothering them for a night and a day; then put in your pickle, which make of elder and white wine vinegar, with all kinds of spice, horseradish, ginger, and lemon-juice. Put them into pots, cover with oiled paper, and keep them close for use.

_Mushrooms._ No. 7.

Clean them very well, and take out the gills; boil them tender with a little salt, and dry them with a cloth. Make a strong brine; when it is cold, put in the mushrooms, and in about ten days or a fortnight change the brine, and put them into small bottles, pouring oil on the top.

_Brown Mushrooms._

Wipe them very clean, put them into a stewpan with mace, cloves, pepper, and salt, and to every quart of mushrooms put about two large spoonfuls of mushroom ketchup; stew them gently over a slow fire for about half an hour, then let them cool. Put them into bottles. To each quart of mushrooms put a quarter of a pint of white wine vinegar boiled and cooled; stop the bottles close with rosin.

_Mushrooms, to dry._

Cut off their stalks, and cut or scrape out the gills, and with a little salt put them into a saucepan. Set them on the fire, and let them stew in their own liquor; then pour them into a sieve to drain. When dry, put them into a slack oven upon tin plates, and, when quite dry, put them into shallow boxes for use.

The liquor will make ketchup.

_Mushroom Liquor and Powder._

Take about a peck of mushrooms, wash them, and rub them with a piece of flannel, taking out the gills, but do not peel them. Put to them half an ounce of beaten pepper, four bay-leaves, four cloves, twelve blades of mace, a handful of salt, eight onions, a bit of butter, and half a pint of vinegar; stew all these as quick as possible; keep stirring till the liquor is quite out of the mushrooms; then drain them, and bottle the liquor and spice when cold. Dry the mushrooms in an oven, first on a flat or broad pan, then on sieves, until they can be beaten into powder. This quantity will make about seven ounces. Stop the powder close in wide-mouthed bottles.

_Mustard Pickle._

Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt them together, and let them stand in the salt for a few days. Then take them up in a strainer that the brine may run off; put them in a jar that will hold three quarts; take enough vinegar to cover them; boil it up, pour it on them, and cover it till next day. Pour the vinegar off, take the same quantity of fresh vinegar, of black pepper, ginger, and Jamaica pepper, each one ounce; boil them up together, let the liquor stand till cold; then mix four tea-spoonfuls of turmeric, and six ounces of flour of mustard, which pour on them cold. Cover the pickle up close; let it stand three weeks; and it will be fit for use. The spices must be put in whole.

_Nasturtiums._

The seed must be full grown and gathered on a dry day. Let them lie two or three days in salt and water; take them out, well dry them, and put them into a jar. Take as much white wine vinegar as will cover them, and boil it up with mace, sliced ginger, and a few bay leaves, for a quarter of an hour. Pour the pickle upon the seeds boiling hot. This must be repeated three days, keeping them covered with a folded cloth. After the third time, take care to let them be quite cold before you stop them up, which you must do very close.

_Onions._ No. 1.

Take your onions when they are dry enough to lay up for winter, the smaller the better they look: put them in a pot, cover them with spring water, with a handful of salt, and let them boil up; then strain them off. Take off three coats; lay them on a cloth, and let two persons take hold of it, one at each end, and rub them backwards and forwards till they are very dry. Then put them in your jars or bottles, with some blades of mace, cloves, and nutmeg, cut into pieces; take some double-distilled white wine vinegar, boil it up with a little salt; let it stand till it is cold, and put it over the onions. Cork them close, and tie a bladder and leather over them.

_Onions._ No. 2.

Take the smallest onions you can get; peel and put them into spring water and salt made very strong. Shift them daily for six days; then boil them a very little; skim them well, and make a pickle as for cucumbers, only adding a little mustard seed. Let the onions and the pickle both be cold, when you put them together. Keep them stopped very close, or they will spoil.

_Onions._ No. 3.

Peel some small white onions, and boil them in water with salt; strain them, and let them remain till cool in a cloth. Make the pickle as for mushrooms; when quite cold, put them in and cover them down. Should the onions become mouldy, boil them again, carefully skimming off the impurities; then let them cool, and proceed as at first.

Cauliflowers are excellent done in this way.

_Onions._ No. 4.

Put your small onions, after peeling them, into salt and water, shifting them once a day for three or four days; set them over the fire in milk and water till ready to boil; dry them; and, when boiled and cold, pour over a pickle made of double-distilled vinegar, a bay-leaf or two, salt, and mace.

_Onions._ No. 5.

Parboil small white onions, and let them cool. Make a pickle with half vinegar, half wine, into which put some salt, a little ginger, some mace, and sliced nutmeg. Boil all this up together, skimming it well. Let it stand till quite cold; then put in your onions, covering them down. Should they become mouldy, boil the liquor again, but skim it well; let it stand till quite cold before the onions are again put in, and they will keep all the year.

_Onions._ No. 6.

Take the small white round onions; peel off the brown skin. Have ready a stewpan of boiling water; throw in as many onions as will cover the top. As soon as they look clear on the outside, take them up quickly, lay them on a clean cloth, and cover them close with another cloth.

_Spanish Onions, Mango of._

Having peeled your onions, cut out a small piece from the bottom, scoop out a little of the inside, and put them into salt and water for three or four days, changing the brine twice a day. Then drain and stuff them, first putting in flour of mustard, then a little ginger cut small, mace, shalot cut small, then more mustard, and filling up with scraped horseradish. Put on the bottom piece, and tie it on close. Make a strong pickle of white wine vinegar, ginger, mace, sliced horseradish, nutmeg, and salt: put in your mangoes, and boil them up two or three times. Take care not to boil them too much, otherwise they lose their firmness and will not keep. Put them, with the pickle, into a jar. Boil the pickle again next morning, and pour it over them.

_Orange and Lemon Peel._

Boil the peels of the fruit in vinegar and sugar, and lay them in the pickle; but be careful to cut them in small long slices, about the length of half the peel of your lemon. It must be boiled in water previously to boiling in sugar and vinegar.

_Oysters._ No. 1.

Take a quantity of large oysters with their liquor; wash well all the grit from them, and to every three pints of clear water put half an ounce of bruised pepper, some salt, and a quarter of an ounce of mace. Let these boil over a gentle fire, until a fourth part is consumed, skimming it; just scald the oysters, and put them into the liquor; put them into barrels or pots; stop them very close, and they will keep for a year in a cool place.

_Oysters._ No. 2.

Parboil some large oysters in their own liquor; make pickle of their liquor with vinegar, a pint of white wine, mace, salt and pepper; boil and skim it, and when cold put in the oysters, and keep them.

_Oysters._ No. 3.

Take whole pepper and mace, of each a quarter of an ounce, and half a pint of white wine vinegar. Set the oysters on the fire, in their own liquor, with a little water, mace, pepper, and half a pound of salt; skim them well as they heat, and only allow them just to boil for fear of hardening them. Take them out to dry, skim the liquor, and then put in the rest of the spice with the vinegar. Should the vinegar be very strong, reduce it a little, and boil it up again for a short time. Let both stand till cold: put your oysters into the pickle: in a day or two, taste your pickle, and, should it not be sharp enough, add a little more vinegar.

_Oysters._ No. 4.

Take the largest oysters you can get, and just plump them over the fire in their own liquor; then strain it from them, and cover the oysters close in a cloth. Take an equal quantity of white wine and vinegar, and a little of the oyster liquor, with mace, white pepper, and lemon-peel, pared very thin, also salt, the quantity of each according to your judgment and taste, taking care that there be sufficient liquor to cover them. Set it on the fire, and, when it boils, put in the oysters; just give them one boil up; put the pickle in a pot, and the oysters closely covered in a cloth till the pickle is quite cold.

_Oysters._ No. 5.

Simmer them, till done, in their own liquor; take them out one by one, strain the liquor from them, and boil them with one third of vinegar. Put the oysters in a jar, in layers, with a little mace, whole and white pepper, between the layers; then pour over them the liquor hot.

_Oysters._ No. 6.

Take whole pepper and mace, of each a quarter of an ounce, and put to them half a pint of white wine vinegar.

_Peaches, Mango of._

Take some of the largest peaches, when full grown and just ripening, throw them into salt and water, and add a little bay-salt. Let them lie two or three days, covering them with a board; take them out and dry them, and with a sharp knife cut them open and take out the stone; then cut some garlic very fine, scrape a great deal of horseradish, mix the same quantity of mustard seed, a few bruised cloves, and ginger sliced very thin, and with this fill the hollow of the peaches. Tie them round, and lay them in a jar; throw in some broken cinnamon, cloves, mace, and a small quantity of cochineal, and pour over as much vinegar as will fill the jar. To every quart put a quarter of a pint of the best mustard, well made, some cloves, mace, nutmeg, two or three heads of garlic, and some sliced ginger. Mix the pickle well together; pour it over the peaches, and tie them down close with either leather or a bladder. They will soon be fit for use.

In the same manner you may do white plums.

_Purslain, Samphire, Broom Buds, &c._

Pick the dead leaves from the branches of purslain, and lay them in a pan. Make some strong brine; boil and skim it clean, and, when boiled and cold, put in the purslain, and cover it; it will keep all the year. When wanted for use, boil it in fresh water, having the water boiling before you put it in. When boiled and turned green, cool it, take it out afterwards, put it into wide-mouth bottles, with strong white wine vinegar to it, and close it for use.

_Quinces._

Cut in pieces half a dozen quinces; put them into an earthen pot, with a gallon of water and two pounds of honey. Mix the whole together, and boil it leisurely in a kettle for half an hour. Strain the liquor into an earthen pot: and, when cold, wipe the quinces clean, and lay them in it. Cover them very close, and they will keep all the year.

_Radish Pods._

Make a pickle with cold spring water and bay salt, strong enough to bear an egg; put in your pods; lay a thin board on them to keep them under water, and let them stand ten days. Drain them in a sieve, and lay them on a cloth to dry; then take as much white wine vinegar as you think will cover them, boil and put your pods in a jar, with ginger, mace, cloves, and Jamaica pepper; put your vinegar boiling hot on them; cover them with a coarse cloth three or four times double, that the steam may come through a little, and let them stand two days; repeat this two or three times. When cold, put in a pint of mustard-seed and some horseradish, and cover them close.

_Salmon._ No. 1.

Cut off the head of the fish, take out the intestines, but do not slit the belly; cut your pieces across, about two or three inches in breadth; take the blood next to the back clean out: wash and scale it; then put salt and water over the fire, and a handful of bay leaves; put in the salmon, and, when it is boiled, take it off and skim it clear. Take out the pieces with a skimmer as whole as you can; lay them on a table to drain; strain a handful of salt slightly over them; when they are cold, stick some cloves on each side of them. Then take a cask, well washed, and seasoned with hot and cold water, three or four days before you use it; put in the pickle you boiled your salmon in hot, some time before you use it; then take broad mace, sliced nutmeg, white pepper, just bruised, and a little black; mix the pepper with salt, sufficient to season the salmon; strew some pepper, salt, and bay-leaves, at the bottom of the cask; then put in a layer of salmon, then spice, salt, bay-leaves, and pepper, as before, until the cask is full. Put on the head, and bore a hole in the top of it; fill up the cask with good white wine vinegar, cork it, and, in two or three days, take out the cork and put more vinegar, and the fat will come out; do so three or four times; then cut off the cork, and pitch it; if it be for present use, put it in a jar, closely covered.

_Salmon._ No. 2.

Well scrape the salmon, take out the entrails, and well wash and dry it. Cut it in pieces of such size as you think proper; take three parts of common vinegar and one of water, enough to cover the fish. Put in a handful of salt, and stir it till dissolved. Add some mace, whole pepper, cloves, sliced nutmeg, and boil all these till the salmon is sufficiently done. Take it out of the liquor, and let it cool. Put it into a barrel, and over every layer of salmon strew black pepper, mace, cloves, and pounded nutmeg; and, when the barrel is full, pour upon the salmon the liquor in which it was boiled, mixed with vinegar, in which a few bay-leaves have been boiled, and then left till cold. Close up the barrel, and keep it for use.

_Salmon._ No. 3.

Cut your fish into small slices, and clean them well from the blood, by wiping and pressing them in a dry cloth; afterwards lay it in a kettle of boiling water, taking care not to break it, and, when nearly boiled, make a pickle as follows: two quarts of water, three quarts of rape vinegar; boil it with a little fennel and salt till it tastes strong; then skim it; let it cool; lay the fish in a kettle, and pour the pickle to it pretty warm.

The same process will do for sturgeon, excepting the fennel, and putting a little more salt, or for any other fish.

_Salmon, to marinate._

Cut your salmon in round slices about two inches thick, and tie it with matting, like sturgeon; season it with pepper, mace, and salt; then put it into a broad earthen pan, with an equal quantity of port wine and vinegar to cover it, and add three or four bay-leaves. The pickle also must be seasoned with the spices above-mentioned. The pan must be covered with a coarse cloth, and baked with household bread.

_Samphire._

Pick and lay it in strong brine, cold; let it remain twenty-four hours, boil the brine once on a quick fire, and pour it immediately on the samphire. After standing twenty-four hours, just boil it again on a quick fire, and stand till cold. Lay it in a pot, let the pickle settle, and cover the samphire with the clear portion of the pickle. Set it in a dry place, and, should the pickle become mothery, boil it once a month, and, when cold, put the samphire into it.

_Smelts._

Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace, ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle of red wine vinegar, saltpetre, and bruised cochineal; when cold, pour it on the smelts, and cover the pot close.

_Suckers, before the leaves are hard._

Pare off all the hard ends of the leaves and stalks of the suckers, and scald them in salt and water, and, when cold, put them into glass bottles, with three blades of mace, and thin sliced nutmeg; fill them with distilled vinegar.

_Vinegar for Pickling._ No. 1.

Take the middling sort of beer, but indifferently hopped, let it work as long as possible, and fine it down with isinglass; then draw it from the sediment, and put ten pounds weight of the husks of grapes to every ten gallons. Mash them together, and let them stand in the sun, or, if not in summer, in a close room, heated by fire, and, in about three or four weeks, it will become an excellent vinegar. Should you not have grape husks, you may take the pressing of sour apples, but the vinegar will not prove so good either in taste or body. Cyder will make a decent sort of vinegar, and also unripe grapes, or plums, but foul white Rhenish wines, set in a warm place, will fine, naturally, into good vinegar.

_Vinegar._ No. 2.

To a pound and a half of the brownest sugar put a gallon of warm water; mix it well together; then spread a hot toast thick with yest, and let it work very well about twenty-four hours. Skim off the toast and the yest, and pour off the clear liquor, and set it out in the sun. The cask must be full, and, if painted and hooped with iron hoops, it will endure the weather better. Lay a tile over the bunghole.

_Vinegar._ No. 3.

To every gallon of water put three pounds of Malaga raisins; stop it up close, and let it stand in the cellar two years.

_Camp Vinegar._

Infuse a quarter of an ounce of cayenne, four heads of garlic, some shalots, half a drachm of cochineal, a quarter of a pint of ketchup, soy, walnut pickle, and an ounce of black, white, and long pepper, allspice, ginger, and nutmeg, all grossly bruised, a little mace, and cloves, in a quart of the best wine vinegar; cork it close, and put a leather and bladder over it. Let it stand before the fire for a month, shaking it frequently. You must let it stand upon the ingredients, and fill up with vinegar as you take any out. This is not only an excellent sauce, but a powerful preservative against infectious disorders.

_Another._

Half an ounce of cayenne pepper, a large head of garlic, half a drachm of cochineal, two spoonfuls of soy, the same of walnut pickle, and a pint of vinegar.

_Chili Vinegar._

Gather the pods of capsicum when full ripe; put them into a jar with a clove of garlic and a little cayenne pepper; boil the vinegar, and pour it on hot; fill up your jar: let it stand for a fortnight; pour it off clear, and it will be fit for use.

_Elder-flower Vinegar._ No. 1.

Put two gallons of strong alegar to a peck of the pips of elder-flowers, set it in the sun in a stone jar for a fortnight, and then filter it through a flannel bag; when you draw it off, put it into small bottles, in which it will preserve its flavour better than in larger ones; when you mix the flowers and the alegar together, be careful not to drop any stalks amongst the pips.

_Elder-flower Vinegar._ No. 2.

Take good vinegar, fill a cask three quarters full, and gather some elder-flowers, nearly or moderately blown, but in a dry day; pick off the small flowers and sprigs from the greater stalks, and air them well in the sun, that they may grow dry, but not so as to break or crumble. To every four gallons of vinegar put a pound of them, sewing them up in a fine rag.

_Elder-flower Vinegar._ No. 3.

Pick the flowers before they are too much blown from the stalks, and dry them in the sun, but not when it is very hot. Put a handful of them to a quart of the best white wine vinegar, and let it stand a fortnight. Strain and draw it off, and put it into a cask, keeping out about a quart. Make it very hot, and put it into your cask to produce fermentation. Stop it very close, and draw it off when wanted.

_Elder-flower Vinegar._ No. 4.

Gather the elder-flowers in dry weather, pick them clean from the stalks, and put two pints of them to a gallon of the best white wine vinegar. Let them infuse for ten days, stirring them every day till the last day or two; then strain off the vinegar, and bottle it.

_Garlic Vinegar._

Take sixty cloves, two nutmegs sliced, and eight cloves of garlic, to a quart of vinegar.

_Gooseberry Vinegar._

To every gallon of water take six pounds of full ripe gooseberries; bruise them, and put them into a vessel, pouring the water cold upon them. Set the vessel in a hot place till the gooseberries come to the top, which they will do in about a fortnight; then draw off the liquor, and, when you have taken the gooseberries out of the vessel, measure the liquor into it again, and to every gallon put a pound of coarse sugar. It will work again, and, when it has done working, stop it down close, set it near the fire or in the sun: it will be fit for use in about six months. If the vessel is not full, it will be ready sooner.

_Plague, or Four Thieves' Vinegar._

Take rue, sage, mint, rosemary, wormwood, and lavender, of each a large handful; put them into a stone jar, with a gallon of the best vinegar; tie it down very close, and let it stand a fortnight in the sun, shaking the jar every day. Bottle it, and to every bottle add a quarter of an ounce of camphor, beaten very fine. The best time to make it is in June or July.

_Raisin Vinegar._

Put four quarts of spring water to two pounds of Malaga raisins, lay a stone or slate over the bung-hole, and set it in the sun till ready for use. If you put it into a stone jar or bottle, and let it stand in the chimney corner, for a proper time, it will answer the same purpose.

_Raspberry Vinegar._ No. 1.

Fill a very large jug or jar with raspberries; then pour as much white wine vinegar upon them as it will hold; let it stand four days, stirring it three times every day. Let it stand four days more, covered close up, stirring it once a day. Strain it through a hair sieve, and afterwards through a flannel bag; and to every pint of liquor add one pound of loaf-sugar. Simmer it over the fire, skimming it all the time, till quite clear. As soon as cold, bottle it.

This is very good sauce for a plain batter pudding and pancakes.

_Raspberry Vinegar._ No. 2.

Take two pounds of sugar; dissolve it in a pint of water; then clarify, and let it boil till it is a thick syrup. Take the same quantity of raspberries, or currants, but not too ripe, and pour over them a quarter of a pint of vinegar, in which they must steep for twenty-four hours. Pour the fruit and vinegar into the syrup, taking care not to bruise the fruit; then give it one boil, strain it, and cork it up close in bottles. The fruit must be carefully picked and cleaned, observing not to use any that is in the least decayed. To the syrup of currants a few raspberries may be added, to heighten the flavour. An earthen pipkin is the best to boil in.

_Raspberry Vinegar._ No. 3.

Fill a jug with raspberries; add as much of the best vinegar as the jug will hold; let the fruit steep ten or twelve days; then strain the liquor through a fine sieve, without squeezing the raspberries; put three pounds of lump sugar to a quart of juice, and skim it.

_Walnuts, black._ No. 1.

Take large full grown walnuts before they are hard; lay them in salt and water for two days: then shift them into fresh water, and let them lie two days longer; change them again, and let them lie two days longer; take them out, and put them in your pickle pot; when the pot is half full, put in some shalots, and a head of garlic. To a hundred of walnuts add half an ounce of allspice, half an ounce of black pepper, six bay-leaves, and a stick of horseradish. Then fill your pots, and pour boiling vinegar over them; cover them with a plate, and when cold tie them down.

Before you put the nuts into salt and water, prick them well with a pin.

_Walnuts._ No. 2.

About midsummer take your walnuts, run a knitting-needle through them, and lay them in vinegar and salt, sufficiently strong to bear an egg. Let them remain in this pickle for three weeks; then make some fresh pickle; shift them into it, and let them lie three weeks longer; take them out, and wipe them with a clean cloth; and tie up every nut in a clean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace, mustard, garlic, and horseradish; and to a hundred nuts put one ounce of ginger, one ounce of pepper, and of cloves and mace a quarter of an ounce each, two small nutmegs, and half a pint of mustard seed. All the pickles to be done in raw vinegar (that is, not boiled). It is always recommended to have the largest double nuts, being the best to pickle.

_Walnuts._ No. 3.

Take the large French nuts, wipe them clean, and wrap each in a vine-leaf; put them into a weak brine of salt and water for a fortnight, changing it every day, and lay a slate upon them, to keep them always under, or they will turn black. Drain them, and make a stronger brine, that will bear an egg; let them lie in that a fortnight longer; then drain and wipe them very dry, and wrap them in fresh vine-leaves; put them in jars, and pour on them double-distilled vinegar, which must not be boiled. To six or eight hundred nuts put two pounds of shalots, one of garlic, and one of rocambole; a piece of assafotida, of the size of a pea, tied up in a bit of muslin, and put into each jar, of white, black, and long pepper, one pound each, half a pound of mace, a quarter of a pound of nutmegs, two ounces of cinnamon, two ounces of cloves, two pounds of allspice, one pound of ginger, two pounds of mustard-seed, some bay-leaves, and horseradish. The mustard-seed and spice must be a little bruised. Mix all these ingredients together, and put in a layer of nuts and then a layer of this mixture; put the assafotida in the middle; and as the pickle wastes take care to keep the jar filled up with vinegar.

_Walnuts._ No. 4.

Take a hundred walnuts, at the beginning of July, before they are shelled; just scald them, that the skin may rub off, then put them into salt and water, for nine or ten days; shift them every day, and keep them covered from the air: dry them; make your pickle of two quarts of white wine vinegar, long pepper, black pepper, and ginger, of each half an ounce; beat the spice; add a large spoonful of mustard-seed; strew this between every layer of nuts. Pour liquor, boiling hot, upon them, three or four times, or more, if required. Be sure to keep them tied down close.

_Walnuts._ No. 5.

Put into a stone jar one hundred large double nuts. Take one ounce of Jamaica and four ounces of black pepper, two of ginger, one of cloves, and a pint of mustard-seed; bruise these, and boil them, with a head or two of garlic and four handfuls of salt, in a sufficient quantity of vinegar to cover the nuts. When cold, put it to them, and let them stand two days. Then boil up the pickle, pour it over the nuts, and tie them down close. Repeat this process for three days.

_Walnuts, green._

Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and pour it boiling hot over the walnuts, tying them down close for fourteen days; then take them out of the leaves and liquor, wrap them in fresh leaves, and put them in your pots. Over every layer of walnuts, strew pepper, mace, cloves, a little ginger, mustard seed, and garlic. Make the pickle of the best white wine vinegar, boiling in the pickle the same sort of spices, with the addition of horseradish, and pour it boiling hot upon the walnuts. Tie them close down; they will be ready to eat in a month, and will keep for three or four years.

_Walnut Ketchup._

To three pints of the best white wine vinegar put nine Seville oranges peeled, and let them remain four months. Pound or bruise two hundred walnuts, just before they are fit for pickling; squeeze out two quarts of juice, and put it to the vinegar. Tie a quarter of a pound of mace, the same of cloves, and a quarter of a pound of shalot, in a muslin rag or bag; put this into the liquor; in about three weeks boil it gently till reduced one half, and when quite cold bottle it.

_Another._

Cut in slices about one hundred of the largest walnuts for pickling; cut through the middle a quarter of a pound of shalots, and beat them fine in a mortar, adding a pint and a half of the best vinegar and half a pound of salt. Let them remain a week in an earthen vessel, stirring them every day. Press them through a flannel bag; add a quarter of a pound of anchovies; boil up the liquor, scum it, and run it through a flannel bag. Put into it two sliced nutmegs, whole pepper, and mace, and bottle it when cold.

WINES, CORDIALS, LIQUEURS, &c.

_Ale, to drink in a week._

Tun it into a vessel which will hold eight gallons, and, when it has done working and is ready to bottle, put in some ginger sliced, an orange stuck full of cloves, and cut here and there with a knife, and a pound and a half of sugar. With a stick stir it well together, and it will work afresh. When it has done working, bottle it: cork the bottles well; set them bottom upwards; and the ale will be fit to drink in a week.

_Very rare Ale._

When your ale is tunned into a vessel that will hold eight or nine gallons, and has done working, and is ready to be stopped up, take a pound and a half of raisins of the best quality, stoned and cut into pieces, and two large oranges. Pulp and pare them. Slice it thin; add the rind of one lemon, a dozen cloves, and one ounce of coriander seeds bruised: put all these in a bag, hang them in the vessel, and stop it up close. Fill the bottles but a little above the neck, to leave room for the liquor to play; and put into every one a large lump of fine sugar. Stop the bottles close, and let the ale stand a month before you drink it.

_Orange Ale._

Boil twenty gallons of spring water for a quarter of an hour; when cool, put it into a tub over a bushel of malt, and let it stand one hour. Pour it from the malt, put to it a handful of wheat bran, boil it very fast for another hour; then strain and put it into a clean tub. When cold, pour it off clear from the sediment; put yest to it, and let it work like all other ales. When it has worked enough, put it into the cask. Then take the rind and juice of twenty Seville oranges, but no seeds; cut them thin and small, put them into a mortar, and beat them as fine as possible, with two pounds of fine lump sugar; put them into a ten-gallon cask, with ten gallons of ale. Keep filling up your cask again with ale, till it has done working; then stop it up close. When it has stood eight days, tap it for drink; if you bottle it, let it stand till it is clear before you bottle it, otherwise the bottles may burst.

_Aqua Mirabilis, a very fine Cordial._

Three pints of sack, three pints of Madeira, one quart of spirit of wine, one quart of juice of celandine leaves, of melilot flowers, cardamom seeds, cubebs, galingale, nutmeg, cloves, mace, ginger, two drachms of each; bruise them thoroughly in a mortar, and mix them with the wine and spirits. Let it stand all night in the still, closely stopped with rye paste; next morning make a slow fire in the still, and while it is distilling keep a wet cloth about the neck of the still. Put so much white sugar-candy as you think fit into the glass where it drops.

_Bitters._

One drachm of cardamom seed, two scruples of saffron, three ounces of green root, two scruples of cochineal, and four ounces of orange-peel. Put these ingredients into a large bottle, and fill it with the very best French brandy, so that they are well covered; after it has stood for three days, take out the liquor, and put it into another large bottle; fill up the first before, and let it stand four or five days; then once more take out the liquor and fill up again, letting it stand ten or twelve days. Then take it out again, put it all together, and it will be fit for use.

_Another way._

Ginger and cardamom seed, of each three pennyworth, saffron, orange-peel, and cochineal, of each two pennyworth, put into one gallon of brandy.

_Cherry Brandy._

Four pounds of morella cherries, two quarts of brandy, and twelve cloves, to be sweetened with syrup of ginger made in the following manner: one ounce and a half of ginger boiled in a quart of water, till reduced to half a pint; then dissolve in it one pound and a half of sugar, and add it to the brandy. It will be fit for use by Christmas.

After the cordial is made, you can make a most delightful sweetmeat with the cherries, by dipping them into syrup, and drying them in a cool oven.

_Cordial Cherry Water._

Nine pounds of the best red cherries, nine pints of claret, eight ounces of cinnamon, three ounces of nutmegs; bruise your spice, stone your cherries, and steep them in the wine; then add to them half a handful of rosemary, half a handful of balm, and one quarter of a handful of sweet marjoram. Let them steep in an earthen pot twenty-four hours, and, as you put them into the alembic to distil them, bruise them with your hands; make a gentle fire under them, and distil by slow degrees. You may mix the waters at your pleasure when you have drawn them all. Sweeten it with loaf sugar; then strain it into another glass vessel, and stop it close that the spirits may not escape.

_A very fine Cordial._

One ounce of syrup of gilliflowers, one dram of confection of alkermes, one ounce and a half of borage water, the like of mint water, as much of cinnamon water, well mixed together, bottled and corked. In nine days it will be ready for drinking.

_Cup._

Take the juice of three lemons and the peel of one, cut very thin; add a pint, or rather more, of water, and about half a pound of white sugar, and stir the whole well; then add one bottle of sherry, two bottles of cyder, and about a quarter of a nutmeg grated down. Let the cup be well mixed up, and add a few heads of borage, or balm if you have no borage; put in one wine glass of brandy, and then add about another quarter of a nutmeg. Let it stand for about half an hour in ice before it is used.

If you take champagne instead of cyder, so much the better.

_Elder-flower Water._

To every gallon of water take four pounds of loaf sugar, boiled and clarified with eggs, according to the quantity, and thrown hot upon the elder-flowers, allowing a quart of flowers to each gallon. They must be gathered when the weather is quite dry, and when they are so ripe as to shake off without any of the green part. When nearly cold, add yest in proportion to the quantity of liquor; strain it in two or three days from the flowers, and put it into a cask, with two or three table-spoonfuls of lemon-juice to every two gallons. Add, if you please, a small quantity of brandy, and, in ten months, bottle it.

_Elderberry Syrup._

Pick the elderberries when full ripe; put them into a stone jar, and set them in the oven, or in a kettle of boiling water, till the jar is hot through. Take them out, and strain them through a coarse cloth, wringing the berries. Put them into a clean kettle, with a pound of fine Lisbon sugar to every quart of juice. Let it boil, and skim it well. When clear and fine, put it into a jar. When cold, cover it down close, and, when you make raisin wine, put to every gallon of wine half a pint of elder syrup.

_Ginger Beer._ No. 1.