kes should be laid about six hours in a very strong brine of salt
and water. Then put them into a pot of boiling water, and boil them till
you can draw the leaves from the bottom, which must be cut smooth and
clean, and put into a pot, with whole black pepper, salt, cloves, mace,
bay-leaves, and as much white wine vinegar as will cover them. Lastly,
pour upon them melted butter an inch thick, and cover them down close.
When you take out any for use, put them into boiling water, with a piece
of butter to plump them, and you may use them for whatever you please.

_Artichokes to boil in Winter._

Boil your artichokes for half a day in salt and water; put them into a
pot of boiling water, allowing them to continue boiling until you can
just draw off the leaves from the bottom; cut them very clean and
smooth, and put them into the pot with cloves, mace, salt, pepper, two
bay-leaves, and as much vinegar as will cover them. Pour melted butter
over to cover them about an inch thick; tie and keep them close down for
use, with a piece of butter to plump them. You may use these for what
you like.

_Asparagus._

Scrape the asparagus, and cut off the prime part at the ends; wipe them,
and lay them carefully in a jar or jelly-pot, pour vinegar over them,
and let them lie in this about fourteen days. Then boil fresh vinegar,
and pour it on them hot; repeat this until they are of a good colour;
add a little mace and nutmeg, and tie them down close. This does very
well for a made dish when asparagus is not to be had.

_Barberries._ No. 1.

Gather the barberries when full ripe, picking out those that look bad.
Lay them in a deep pot. Make two quarts of strong brine of salt and
water; boil it with a pint of vinegar, a pound of white sugar, a few
cloves, whole white pepper, and mace, tied in a bag; skim it, and when
cold pour it on your barberries. Barberries with stones will pickle;
they must be without stones for preserving.

_Barberries._ No. 2.

Colour the water of the worst barberries, and add salt till the brine is
strong enough to bear an egg. Boil it for half an hour, skimming it, and
when cold strain it over the barberries. Lay something on them to keep
them in the liquor: put them into a glass, and cover with leather.

_Barberries._ No. 3.

Boil a strong brine of salt and water, let it stand till quite cold, and
pour it upon the barberries.

_Barberries._ No. 4.

Put into a jar some maiden barberries, w