Cauliflowers

Pull the whitest and closest cauliflowers into bunches, and spread them on an earthen dish. Lay salt all over them, and let them stand for three days to bring out all the water. Then put them into jars, and pour boiling salt and water upon them. Let them stand all night, then drain them into a hair sieve, and put them into glass jars. Fill up the jars with distilled vine gar, and tie them down close.

Red Cabbage

Having sliced the cabbage cross-ways, put it on an earthen dish, and sprinkle a handful of salt over it. Cover it with another dish, and let it stand twenty-four hours. Then put it into a cullender to drain, and lay it into the jar. Take white-wine vinegar enough to cover it, a little cloves, mace, and allspice. Put them in whole, with a little cochineal bruised fine. Then boil it up, and put it hot on the cabbage. Cover it close with a cloth till cold, and tie it up close.

Indian Pickle, Or Piccalillo

Take large fresh cauliflowers in the month of July, pick them in small pieces, take also white cabbages cut in half quarters, whole French beans, heads of celery, heads of asparagus scraped, onions whole and sliced, pickling melons peeled thin and cut in halves, and wash them clean: put them into a pan with plenty of salt over them for three days; then drain, and lay them thin, to dry in the sun, repeatedly turning them. Then put plenty of whole ginger, slices of horse-radish, peeled garlic, and whole long pepper into salt and water for one night; drain and dry them also; and then boil more than sufficient vinegar to cover them, to every two quarts adding an ounce of turmeric, and a quarter of an ounce of cayenne: having put the vegetables, etc. into stone jars, pour the boiling vinegar over them, letting them stand close covered till next day; repeat this process the two following days, and cover them with bladder and leather.

Sour Crout

Take large white cabbages when in season, cut them into halves, and these into slips; wash clean, and drain dry : put into a tub a layer of cabbage, and a layer of salt, with a few coriander seeds pounded and sifted very fine, and so alternately till it is nearly full: lay upon it a board that will nearly fit it, and upon thata heavy weight to press it well: set it in a cool dry place, and cover with a cloth.

Mode Of Dressing Sour Crout

Pur the prepared cabbage into boiling water over a fire for five minutes, and strain it: have ready, an equal number of pieces of 'brisket of beef, and pickled pork, each weighing about a quaiter of a pound, and all nearly boiled enough; put them into a stewpan, add the cabbage, some fresh butter, a little vinegar, onions sliced thin, whole pepper, allspice, and mace all tied in a bit of muslin : let all stew till tender, take out the spice, season with cayenne, and serve with fried onions, and fried sausages round.

Mushrooms

Take a sufficient quantity of double distilled vinegar to cover the mushrooms; add whole white pepper, ginger, mace, esciialots, and a small quantity of garlic peeled ; boil ten minute, and let it stand till cold closely covered: peel fresh buttons, wash, clean, strain, and put them into a stewpan : to each quart of mushrooms, add the juice of a lemon strained, and a table spoonful of salt: cover the stewpan close, set it over the fire, and when the liquor is sufficiently drawn from the mushrooms, put the whole into small glasses, and cover them with the pickle, and tie with bladder.