ake up a good Quantity, and
is seasoned with a little Salt and Pepper. Some eat them with Sugar
together in the Skin, which has a pleasant Crimpness. They are also
stew'd and bak'd in Pyes_, &c.

21. Purselan. _Lay the Stalks in an Earthen Pan; then cover them with
Beer-Vinegar and Water, keeping them down with a competent Weight to
imbibe, three Days: Being taken out, put them into a Pot with as much
White-Wine Vinegar as will cover them again; and close the Lid with
Paste to keep in the Steam: Then set them on the Fire for three or four
Hours, often shaking and stirring them: Then open the Cover, and turn
and remove those Stalks which lie at the Bottom, to the Top, and boil
them as before, till they are all of a Colour. When all is cold, pot
them with fresh White-Wine Vinegar, and so you may preserve them the
whole Year round_.

22. Radish. _The Seed-Pods of this Root being pickl'd, are a pretty
Sallet_.

23. Sampier. _Let it be gathered about_ Michaelmas _(or the Spring) and
put two or three hours into a Brine of Water and Salt; then into a clean
Tin'd Brass Pot, with three parts of strong White-Wine Vinegar, and one
part of Water and Salt, or as much as will cover the_ Sampier, _keeping
the Vapour from issuing out, by pasting down the Pot-lid, and so hang
it over the Fire for half an Hour only. Being taken off, let it remain
covered till it be cold; and then put it up into small Barrels or Jars,
with the Liquor, and some fresh Vinegar, Water and Salt; and thus it
will keep very green. If you be near the Sea, that Water will supply the
place of Brine. This is the_ Dover _Receit_.

24. Walnuts. _Gather the Nuts young, before they begin to harden, but
not before the Kernel is pretty white: Steep them in as much Water as
will more than cover them. Then set them on the Fire, and when the water
boils, and grows black, pour it off, and supply it with fresh, boiling
it as before, and continuing to shift it till it become clear, and the_
Nuts _pretty tender: Then let them be put into clean Spring Water for
two Days, changing it as before with fresh, two or three times within
this space: Then lay them to drain, and dry on a clean course Cloth,
and put them up in a Glass Jar, with a few Walnut Leaves, Dill, Cloves,
Pepper, whole Mace and Salt; strowing them under every Layer of Nuts,
till the Vessel be three quarters full; and lastly, replenishing it with
the best Vinegar, keep it well covered; and so they will be