PREPARATION OF PICKLES AND MUSTARD. 423 



English bamboo. Young elder shoots are freed from the bark, 

 placed in a brine for 12 hours, and after drying brought into bot- 

 tles, and hot vinegar is poured over them. They are highly es- 

 teemed as an addition to boiled mutton. 



Gooseberries. The unripe fruits are treated like cauliflower. 



Mixed pickles. Components : White cabbage, cauliflower, bean 

 pods, cucumber, onions. They are prepared like cucumbers. 



Mushrooms. Wash young mushrooms the size of coat buttons 

 in cold water, and carefully dry them with a cloth. Then put 

 them into a bottle, and pour boiling vinegar over them. 



Onions. Small onions are peeled, and hot vinegar is poured 

 over them ; sometimes the onions are previously placed in brine 

 for one day. 



Peaches. The fruits, not entirely ripe, are treated like cucum- 

 bers. 



Peas are treated like beans and cauliflower. 



PicaliUy. Take one head of white cabbage cut up into fine 

 strips, 2 heads of cauliflower broken into small pieces, some bean 

 pods, 1 root of horseradish cut into strips, 2 dozen of small white 

 onions, and 1 dozen small cucumbers ; pour boiling brine over 

 them, and dry them the next day upon a sieve. Then put the 

 mixture into a pot and add garlic, ginger, mustard-seed, all 

 comminuted, of each 1 ounce, capers J ounce, red pepper \ ounce, 

 and pour boiling vinegar over it. Tie up the pot with a bladder, 

 let it stand for 4 weeks, shaking it occasionally, and then distrib- 

 ute the contents into bottles. 



Tomatoes must not be entirely ripe ; they may be even green 

 and half grown. They are pickled in the same manner as 

 cucumbers. 



Walnuts. Place the young, soft nuts in strong brine for one 

 week, then dry upon a sieve and pour hot vinegar over them. A 

 better method is to expose the walnuts, after they have been in 

 the brine for nine days, upon a cloth to the sun until they are black, 

 and then put them into bottles, which are filled up with hot 

 vinegar. These pickles are much liked with fish, and when well 

 sealed and stored in a dark place keep for ten years. If they are 

 to be used in the first three months after being made, the brine 

 must be heated for one hour. 



