Codlins

Your codlins must be gathered when they are about the size of a large French walnut. Put them into a pan with a great many vine-leaves at the bottom, and cover them well with the vine-leaves. Set them over a very slow fire till the skin will peel, and take them carefully up in a hair sieve; peel them with a pen-knife, and put them into the same pot again, with the vine-leaves and water as before. Cover them close, and set them over a slow fire till they are of a fine green : drain them through a hair sieve, and when cold, put them into distilled vinegar. Pour a little mutton fat on the top, and with a bladder and paper tie them down close.

Golden Pippins

Having procured fine pippins, free from spots and bruises, put them into a preserving-pan, with cold spring water, and set them on a' charcoal fire. Keep them stirring with a wooden spoon, till they will peel, but do not let them boil. When enough, peel them, and put them into the water again, with a quarter of a pint of the best vinegar, and a quarter of an ounce of alum. Cover them close, and set them on the charcoal fire again, but do not let them boil. Let them stand, turning them now and then, till they look green : then take them out, and lay them on a cloth to cool. When cold, put to them the following pickle : To every gallon of vinegar put two ounces of mustard seeds, two or three heads of garlic, a good deal of ginger sliced, half an ounce of cloves, a dram of mace and nutmeg. Mix the pickle well together, pour it over the pippins, and cover them close.

Peaches, Nectarines, And Apricots

Must be gathered when they are at their full growth, and just before they turn ripe, and be sure that they are not bruised. Take as much spring water as will cover them, and make it salt enough to bear an egg, for which purpose use an equal quantity of bay and common salt: lay in the peaches, and put a thin board over them to keep them under the water. Let them stand three days, then take them out, wipe them very carefully with a fine soft cloth, and lay them in the jar. Then take as much white-wine vinegar as will fill the jar, and to every gallon put one pint of the best well made mustard, two or three heads of garlic, a good deal of ginger sliced, and two drams of cloves, mace, and nutmegs. Mix the pickle well together, and pour it over the peaches. Tie them up close, and they will be fit to eat in two months. Nec tarines and apricots are pickled in the same manner.

Berberries

Having procured berberries that are not over ripe, pick off the leaves and dead stalks, and put them into jars, with a large quantity of strong salt and water, and tie them down with a bladder. When a scum rises, put them into fresh salt and water, but they need no vinegar, their own sharpness being fully sufficient to preserve them.

Radish Pods

Put the radish pods, which must be gathered when they are quite young, into salt and water all night : boil the salt and water they were laid in, pour it upon the pods, and cover the jar close to keep in the steam. When it is nearly cold, make it boiling hot, and pour it on again, and keep doing so till the pods are quite green. Then put them into a sieve to drain, and make a pickle for them of white-wine vinegar, with a little mace, ginger, long pepper, and horse-radish. Pour it boiling hot upon the pods, and when it is almost cold, make the vinegar twice as hot as before, and pour it upon them. Tie them down with a bladder, and put them by for use.

-Beet Roots.

Boil the roots till tender, take off the skins, cut them in slices, gimp them in the shape of wheels, or any other form, and put them into a jar. Take as much vinegar as will cover them, and boil it with a little mace, a race of ginger sliced, and a few slices of horse-radish. Pour it hot upon the roots, and tie them down.