then turn it on to the peaches scalding hot. Turn the
vinegar from them several times. Heat it scalding hot, and turn it back
while hot.

124. _To Pickle Cabbages and Cauliflowers._

Purple cabbages are the best for pickling. Pull off the loose leaves,
quarter the cabbages, put them in a keg, and sprinkle a great deal of
salt, on each one--let them remain five or six days. To a gallon of
vinegar put an ounce of mace, one of peppercorns and cinnamon, (cloves
and allspice improve the taste of the cabbages, but they turn it a dark
color.) Heat the vinegar scalding hot, put in a little alum, and turn it
while hot on to the cabbages--the salt should remain that was sprinkled
on the cabbages. Turn the vinegar from the cabbages six or seven
times--heat it scalding hot, and turn it back while hot, to make them
tender. Cauliflowers are pickled in the same manner. Cauliflowers cut
into bunches, and pickled with beet roots sliced, look very prettily.

125. _East India Pickle._

Chop cabbage fine, leaving out the stalks, together with three or four
onions, a root of horseradish, and a couple of green peppers to each
cabbage. Soak the whole in salt and water three or four days. Spice some
vinegar very strong with mace, cloves, allspice and cinnamon. Heat it
scalding hot--add alum and salt, and turn it on to the cabbage, onions
and pepper, which should previously have all the brine drained from
them. This pickle will be fit to eat in the course of three or four
weeks.

126. _French Beans and Radish Pods._

Gather them while quite small and tender. Keep them in salt and water,
till you get through collecting them--changing the water as often as
once in four or five days. Then scald them with hot salt and water, let
them lie in it till cool, then turn on hot vinegar spiced with
peppercorns, mace and allspice. The radish top, if pickled in small
bunches, are a pretty garnish for other pickles.

127. _Nasturtion._

Take them when small and green--put them in salt and water--change the
water once in three days. When you have done collecting the nasturtions,
turn off the brine, and pour on scalding hot vinegar.

128. _Samphire._

Procure samphire that is fresh and green--let it lay in salt for three
days--then take it out, and for a peck of samphire spice a gallon of
vinegar with a couple of dozen of peppercorns--add half a tea-cup of
salt--heat the vinegar scalding hot, and turn it on to the samphire
while hot--cove