able
to bear an Egg. Cover them very close, and so will they be preserved
twelve Months: But a Month before you use them, take out what Quantity
you think sufficient for your spending a quarter of a Year (for so long
the second Pickle will keep them sound) and boil them in a Skillet of
fresh Water, till they begin to look green, as they soon will do. Then
placing them one by one, (to drain upon a clean course Napkin) range
them Row by Row in a_ Jarr, _and cover them with Vinegar, and what Spice
you please; some Weight being laid upon them to keep them under the
Pickle. Thus you may preserve French-Beans_, Harico's, &c. _the whole
Year about_.

10. Broom-Buds _and_ Pods. _Make a strong Pickle, as above; stir it very
well, till the Salt be quite dissolved, clearing off the Dregs and Scum.
The next Day pour it from the Bottom; and having rubbed the Buds dry pot
them up in a Pickle-Glass, which should be frequently shaken, till they
sink under it, and keep it well stopt and covered_.

_Thus may you-pickle any other_ Buds. _Or as follows:_

11. _Of_ Elder. _Take the largest_ Buds, _and boil them in a Skillet
with Salt and Water, sufficient only to scald them; and so (being taken
off the Fire) let them remain covered till Green; and then pot them with
Vinegar and Salt, which has had one Boil up to cleanse it_.

12. Collyflowers. _Boil them till they fall in Pieces: Then with some of
the Stalk, and worst of the Flower, boil it in a part of the Liquor till
pretty strong: Then being taken off, strain it; and when settled, clear
it from the Bottom. Then with_ Dill, _Gross Pepper, a pretty Quantity of
Salt, when cold, add as much Vinegar as will make it sharp, and pour all
upon the_ Collyflower; _and so as to keep them from touching one
another; which is prevented by putting Paper close to them_.

Cornelians _are pickled like_ Olives.

13. Cowslips. _Pick very clean; to each Pound of Flowers allow about one
Pound of Loaf Sugar, and one Pint of White-Wine Vinegar, which boil to a
Syrup, and cover it scalding-hot. Thus you may pickle_ Clove-gillyflowers,
Elder, _and other Flowers, which being eaten alone, make a very agreeable
Salletine_.

14. Cucumbers. _Take the_ Gorkems, _or smaller_ Cucumbers; _put them
into_ Rape-Vinegar, _and boyl, and cover them so close, as none of the
Vapour may issue forth; and also let them stand till the next day: Then
boil them in fresh White-Wine Vinegar, with large Mace, Nutmeg, Ginge