wine vinegar or alegar, which you please, give it a boil
together, and when it is cold put it to your mushrooms, and keep them
for use.

You may pickle flaps the same way.

410. _To make_ CATCHUP.

Take large mushrooms when they are fresh gathered, cut off the dirty
ends, break them small in your hands, put them in a stone-bowl with a
handful or two of salt, and let them stand all night; if you don't get
mushrooms enough at once, with a little salt they will keep a day or
two whilst you get more, so put 'em in a stew-pot, and set them in an
oven with household bread; when they are enough strain from 'em the
liquor, and let it stand to settle, then boil it with a little mace,
Jamaica and whole black pepper, two or three shalots, boil it over a
slow fire for an hour, when it is boiled let it stand to settle, and
when it is cold bottle it; if you boil it well it will keep a year or
two; you must put in spices according to the quantity of your catchup;
you must not wash them, nor put to them any water.

411. _To make_ MANGO _of_ CUCUMBERS _or_ SMALL MELONS.

Gather cucumbers when they are green, cut a bit off the end and take
out all the meat; lie them in a strong salt and water, let them lie for
a week or ten days whilst they be yellow, then scald them in the same
salt and water they lie in whilst green, then drain from them the
water; take a little mustard-seed, a little horse-radish, some scraped
and some shred fine, a handful of shalots, a claw or two of garlick if
you like the taste, and a little shred mace; take six or eight
cucumbers shred fine, mix them amongst the rest of the ingredients,
then fill your melons or cucumbers with the meat, and put in the bits
at the ends, tie them on with a string, so as will well cover them, and
put into it a little Jamaica and whole pepper, a little horse-radish
and a handful or two of mustard-seed, then boil it, and pour it upon
your mango; let it stand in the corner end two or three days, scald
them once a day, and then tie them up for use.

412. _To pickle_ GARKINS.

Take garkins of the first growth, pick 'em clean, put 'em in a strong
salt and water, let 'em lie a week or ten days whilst they be throughly
yellow, then scald them in the same salt and water they lie in, scald
them once a day, and let them lie whilst they are green, the set them
in the corner end close cover'd.

413. _To make_ PICKLE _for your_ Cucumbers.

Take a little alegar, (the quantity mus