Parsley Pickled Green

Make a strong salt and water that will bear an egg, and throw into it a large quantity of curled parsley. Let it stand a week, then take it out to drain, make a fresh-salt and water as before, and let it stand another week. Drain it well, put it into spring water, and change it three days successively. Then scald it in hard water till it becomes green, take it out and drain it quite dry, and boil a quart of distilled vinegar a few minutes, with two or three blades of mace, a nutmeg sliced, and a shalot or two. When quite cold, pour it on the parsley, with two or three slices of horse-radish, and keep it for use.

Elder Buds

Having procured elder buds, gathered when they are about the size of hop buds, put them into strong salt and water for nine days, and stir them two or three times a day. Then put them into a pan, cover them with vine-leaves,and pour on them the water they came out of. Set them over a slow fire till they are quite green, and then make a pickle for them of vinegar, a little mace, a few shalots, and some ginger sliced. Boil them two or three minutes, and pour it upon the buds. Tie them down, and keep them in a dry place for use.

Elder Shoots

Put the elder shoots, which must be gathered when they are of the thickness of a pipe shank, into salt and water all night. Then put them into stone jars in layers, and between every layer strew a little mustard seed, scraped horse-radish, a few shalots, a little white beet-root, and a cauliflower pulled into small pieces. Then pour boiling vinegar upon them, and scald them three times. Keep in a dry place, with a leather tied over them.

Nasturtiums

Put the nasturtium berries, which must be gathered soon after the blossoms are gone off, into cold salt and water, and change the water for three days successively. Make the pickle of white-wine vinegar, mace, nutmeg sliced, shalots, peppercorns, salt and horse-radish. The pickle must be made pretty strong, as it must not be boiled. When the berries are drained, put them into ajar, and pour the pickle to them.

Grapes

Let the grapes be of their full growth, but not ripe. Cut them into small bunches fit for garnishing, and put them into a stone jar with vine-leaves between every layer of grapes : take spring water, as much as will cover them, put into it a pound of bay-salt, and as much white salt.aswill make it bear an egg. Dry the bay-salt and pound it before it is added, as that will make it melt the sooner. Put it into a pot, and boil and skim it well; but take off only the black scum. When it has boiled a quarter of an hour, let it stand to cool and settle ; and when almost cold pour the clear liquor on the grapes, lay vine-leaves on the top, tie them down close with a linen cloth, and cover them with a dish. Let them stand twenty-four hours, then take them out, lay them on a cloth, cover them over with another, and let them dry between the cloths. Then take two quarts of vinegar, a quart of spring water, and a pound of coarse sugar. Let it boil a little, skim it very clean as it boils, and let it stand till quite cold. Dry the jar with a cloth, put fresh vine-leaves at the bottom, and between every bunch of grapes and on the top. Then pour the clear of the pickle on the grapes, fill the jar that the pickle may be above the grapes, and having tied a thin piece of board in a piece of flannel, lay it on the top of the jar, to keep the grapes under the liquor. Tie them down with a bladder and a leather, and when wanted for use, take them out with a wooden spoon.