r,
white Pepper, and a little Salt, (according to discretion) straining the
former Liquor from the_ Cucumbers; _and so place them in a Jarr, or wide
mouthed Glass, laying a litle Dill and Fennel between each Rank; and
covering all with the fresh scalding-hot Pickle, keep all close, and
repeat it daily, till you find them sufficiently green_.

_In the same sort_ Cucumbers _of the largest size, being peel'd and cut
into thin Slices, are very delicate_.

Another.

_Wiping them clean, put them in a very strong Brine of Water and Salt,
to soak two or three Hours or longer, if you see Cause: Then range
them in the_ Jarr _or_ Barrellet _with Herbs and Spice as usual; and
cover them with hot Liquor made of two parts Beer-Vinegar, and one of
White-Wine Vinegar: Let all be very well closed. A Fortnight after scald
the Pickle again, and repeat it, as above: Thus they will keep longer,
and from being so soon sharp, eat crimp and well tasted, tho' not
altogether so green. You may add a Walnut-Leaf, Hysop, Costmary_, &c.
_and as some do, strow on them a little Powder of_ Roch-Allom, _which
makes them firm and eatable within a Month or six Weeks after_.

Mango _of_ Cucumbers.

_Take the biggest_ Cucumbers _(and most of the_ Mango _size) that look
green: Open them on the Top or Side; and scooping out the Seeds, supply
their Place with a small Clove of Garlick, or some_ Roccombo _Seeds.
Then put them into an Earthen Glazed_ Jarr, _or wide-mouth'd Glass, with
as much White-Wine Vinegar as will cover them. Boil them in the Vinegar
with Pepper, Cloves, Mace, &c. and when off the Fire, as much Salt as
will make a gentle Brine; and so pour all boyling-hot on the_ Cucumbers,
_covering them close till the next Day. Then put them with a little
Dill, and Pickle into a large Skillet; and giving them a Boyl or two,
return them into the Vessel again: And when all is cold, add a good
Spoonful of the best_ Mustard, _keeping it from the Air, and so have you
an excellent_ Mango. _When you have occasion to take any out, make use
of a Spoon, and not your Fingers_.

Elder. _See_ Buds.

Flowers. _See_ Cowslips, _and for other_ Flowers.

15. Limon. _Take Slices of the thick Rind Limon, Boil and shift them in
several Waters, till they are pretty tender: Then drain and wipe them
dry with a clean Cloth; and make a Pickle with a little White-Wine
Vinegar, one part to two of fair Water, and a little Sugar, carefully
scum'd. When all is cold,