THE SCOTS GARDENER 



and vinegar till they be all covered, and you may 

 add a little dill and sweet-bay leaves for odour, and 

 cover them closs forty days unbroken; then pare 

 when you serve them up. 



For artichocks, dissolve two large handfuls of 

 great salt (that is, dryed on the fire in a pan) in one 

 mutchken of vinegar, and three of fair water; mix 

 them while the salt is yet hot, but put not the liquor 

 on the fire; boyl the artichocks till the leaves come 

 off easily, and while the cleansed stools are yet 

 warme, you may have three nut-megs, three drops of 

 cloves, one dram and half of mace, a quarter of an 

 ounce of white pepper, half an ounce of cinnamon 

 beaten to fine powder, and strew upon them; then 

 pack them in the pot, with five or six spoonfuls of 

 the liquor on each stratum; when all are potted, 

 poure on the rest of the pickle, and stop close. 



To pickle them green, put to every pound of 

 cleansed stools an ounce of salt dryed, and a quarter 

 of an ounce of spices last nam'd, mixt in a mortar ; 

 and having dawbed the stools full of holes, throw 

 the powder thereon when the pot is full ; melt as 

 much butter as covers them over two inches, and 

 when cold, cover close with leather. 



To pickle beet-raves, boyl and put them in glazed 

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