r it close. In the course of ten days, turn the vinegar
from the samphire, heat it scalding hot, and turn it back.

129. _Onions._

Peel and boil them in milk and water ten minutes. To a gallon of vinegar
put half an ounce of cinnamon and mace, a quarter of an ounce of cloves,
a small tea-cup of salt, and half an ounce of alum. Heat the vinegar,
together with the spices, scalding hot, and turn it on to the onions,
which should previously have the water and milk drained from them. Cover
them tight till cold.

130. _Artichokes._

Soak the artichokes in salt and water, for several days, then drain and
rub them till you get all the skin off. Turn boiling vinegar on them,
with salt, alum, and peppercorns in it, in the same proportion as for
cucumbers. Let them remain a week, then turn off the vinegar, scald it,
and turn it back while hot on to the artichokes. Continue to turn
boiling vinegar on to the artichokes till thoroughly pickled.

131. _Cucumbers._

Gather those that are small and green, and of a quick growth. Turn
boiling water on them as soon as picked. Let them remain in it four or
five hours, then put them in cold vinegar, with alum and salt, in the
proportion of a table spoonful of the former and a tea cup of the
latter, to every gallon of vinegar. When you have done collecting the
cucumbers for pickling, turn the vinegar from the cucumbers, scald and
skim it till clear, then put in the pickles, let them scald without
boiling, for a few minutes; then turn them while hot into the vessel you
intend to keep them in. A few peppers, or peppercorns, improve the taste
of the cucumbers. Cucumbers to be brittle need scalding several times.
If the vinegar is weak, it should be thrown away, and fresh put to the
cucumbers, with more alum and salt. Another method of pickling
cucumbers, which is good, is to put them in salt and water, as you pick
them--changing the salt and water once in three or four days. When you
have done collecting your cucumbers for pickling, take them out of the
salt and water, turn on scalding hot vinegar, with alum, salt and
peppercorns in it.

132. _Gherkins._

Put them in strong brine--keep them in a warm place. When they turn
yellow, drain off the brine, and turn hot vinegar on them. Let them
remain in it till they turn green, keeping them in a warm place. Then
turn off the vinegar--add fresh scalding hot vinegar, spiced with mace,
allspice, and peppercorns--add alum and salt, in