the same proportion as
for cucumbers.

133. _To Pickle Oysters._

Take the oysters from the liquor, strain and boil it. Rinse the oysters,
if there are any bits of the shells attached to them. Put them into the
liquor while boiling. Boil them one minute, then take them out of it,
and to the liquor put a few peppercorns, cloves, and a blade or two of
mace--add a little salt, and the same quantity of vinegar as oyster
juice. Let the whole boil fifteen minutes, then turn it on to the
oysters. If you wish to keep the oysters for a number of weeks, bottle
and cork them tight as soon as cold.

134. _To Pickle Mushrooms._

Peel and stew them, with just water enough to prevent their sticking at
the bottom of the pan. Shake them occasionally, to prevent their
burning. When tender, take them up, and put them in scalding hot
vinegar, spiced with mace, cloves, and peppercorns--add a little salt.
Bottle and cork them tight, if you wish to keep them long.

135. _Wheat Bread._

For six common sized loaves of bread, take three pints of boiling water,
and mix it with five or six quarts of flour. When thoroughly mixed, add
three pints of cold water. Stir it till the whole of the dough is of the
same temperature. When lukewarm, stir in half a pint of family yeast,
(if brewers' yeast is used, a less quantity will answer,) a
table-spoonful of salt, knead in flour till stiff enough to mould up,
and free from lumps. The more the bread is kneaded, the better it will
be. Cover it over with a thick cloth, and if the weather is cold, set
it near a fire. To ascertain when it has risen, cut it through the
middle with a knife--if full of small holes like a sponge, it is
sufficiently light for baking. It should be baked as soon as light. If
your bread should get sour before you are ready to bake it, dissolve two
or more tea-spoonsful of saleratus (according to the acidity of it) in a
tea-cup of milk or water, strain it on to the dough, work it in
well--then cut off enough for a loaf of bread--mould it up well, slash
it on both sides, to prevent its cracking when baked--put it in a
buttered tin-pan. The bread should stand ten or twelve minutes in the
pans before baking it. If you like your bread baked a good deal, let it
stand in the oven an hour and a half. When the wheat is grown, it makes
better bread to wet the flour entirely with boiling water. It should
remain till cool before working in the yeast. Some cooks have an idea
that it k