Put about two hundred and fifty in a pickle of two pounds, and let them remain in it three hours. Put them in a sieve to drain, wipe them, and place them in a jar. For a pickle, best vinegar one gallon: common salt, six ounces; allspice, one ounce; mustard seed, one ounce; cloves, half an ounce; mace, half an ounce; one nutmeg sliced; stick of horseradish sliced: boil fifteen minutes, skim it well. When cold pour it over them, and let stand twenty-four hours, covered up; put them into a pan over the fire, and let them simmer only until they attain a a green colour. Tie the jars down closely with bladder and leather.