Boil or bake gently until they are nearly done; ac cording to the size of the root, they will require from an hour and a half to two hours; drain them, and when they begin to cool peel and cut in slices hail an inch thick. then put them into a pickle composed of black pepper and allspice, of each one ounce, ginger pounded, horseradish sliced, and salt of each half an ounce to every quart of vinegar, steeped. Two capsicums may be added to a quart, or one drachm of cayenne.