Page:Art of Cookery 1774 edition.djvu/408

wash all well, give them one boil up, then drain them on a sieve and lay them leaf by leaf upon a large table, and salt them with bay-salt; then lay them a-drying in the sun, or in a slow oven, until dry as cork.

TAKE a gallon of the best vinegar, with one quart of water, and a handful of salt, and an ounce of pepper; boil them, let it stand till it is cold; then take a quarter of a pound of ginger, cut it in pieces, salt it, let it stand a week; take half a pound of mustard seed, wash it, and lay it to dry; when very dry, bruise half of it; when half is ready for the jar, lay a row of cabbage, a row of cauliflowers and beans; and throw betwixt every row your mustard-seed, some black pepper, some Jamaica pepper, some ginger; mix an ounce of the root of turmeric powdered; put in the pickle, which must go over all. It is best when it hath been made two years, though it may be used the first year.

COVER an old hot-bed three or four inches thick, with fine garden mould, and cover that three or four inches thick with mouldy long muck, of a horse muck-hill, or old rotten stubble; when the bed has lain some time thus prepared, boil any mushrooms that are not fit for use, in water, and throw the water on your prepared bed, in a day or two after, you will have the best small button mushrooms.

TAKE balm four handfuls, sweet marjoram one handful, rosemary flowers, clove-gilliflowers dried, dried rose-buds, borage flowers, of each an ounce; marigold flowers half and ounce, lemon-peel two ounces, mace and cardamum, of each thirty grains; of cinnamon sixty grains, or yellow and white sanders, of each a quarter of an ounce, shavings of harts-horn an ounce; take nine oranges, and put in the peel; then cut them in small pieces; pour upon these two quarts of the best Rhenish, or the best white wine; let it infuse three or four days, being very close stopped in a cellar cool place: if it infuse nine or ten days, it is the better.Take