This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Boil a quarter of a pound of sugar with half a glass of water, till it is reduced to a strong sirup; skim, and then put into it a pound of grapes, picked from the stalks, and the seeds taken out; give them a boil two or three times, and then place them in a dessert dish: if there is any scum upon them, carefully wipe it oft' with white paper.
The grapes must be at their full growth, but not ripe, cut them in small bunches; put them in a stone jar, with vine leaves between each layer of grapes, till the jar is full; then take as much spring-water as will cover the grapes and the leaves; as it heats put in as much salt as will make a brine sufficiently strong to bear an egg; you must use half bay salt and half common salt; when it boils, skim it; strain it through a flannel hag, and let it stand to settle; by the time it is cold it will he quite settled; strain it a second time through a flannel bag; then pour it into the jar, upon the grapes, which must be well covered; fill the jar with vine leases; then tie it over with a double cloth, and set a plate upon it; let it stand for two day-, then take off the cloth, pour away the brine, and take out the leaves and the grapes, and lay them between two cloths to dry; then take two quarts of vinegar, one quart of spring-water, and one pound of coarse sugar, boil it for a short time, and skim it very clean as it boils; let it stand till it is quite cold; wipe the jar very clean and dry, lay some fresh vine leaves at the bottom, between every bunch of grapes, and on the top; then pour and strain the pickle on the grapes; till the jar; let the pickle be above the grapes; tie up a thin piece of board in a flannel, lay it on the grapes to keep them under the pickle; tie them down with a bladder, and over that a leather. Always keep the grapes under the pickle.
 
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