GRAVESEND. 447 



in a metal saucepan, and boil all till the Samphire which 

 had a yellow colour when it was put in acquires a beau- 

 tiful green colour, in respect of which be it noted that it 

 is stirred from time to time while it is boiling. As soon 

 then as it has got its former green colour, which com- 

 monly happens in the course of half an hour, although 

 sometimes more or less, they take it off the fire, pour all 

 together into the jar, lay on the mustard bag, tie the 

 Chamois leather over, and preserve it till it is wanted. 



They often make them in this way. After they have 

 rinsed them in vinegar when they are newly plucked, 

 they pour pure vinegar on them, and boil them at once 

 with the aforesaid spices ; upon which, it is to be noted, 

 that although they are green when they are laid in the 

 metal saucepan, they nevertheless become quite yellow 

 as soon as they are warm, but they must be kept boiling 

 till they regain their former [T. II. p. ioo] green colour, 

 after which it is proceeded with according to the previous 

 instructions. They do best of all if they are preserved 

 in a jar in a somewhat warm room. They are used in 

 the autumn and winter season with steak and other food, 

 in the same way as pickled walnuts or cucumbers, without 

 -anything else being added to them. 



Obs. — The vinegar which they are rinsed and washed 

 in is thrown away after they have been washed. 



At insylta Champignioner. To Pickle Mushrooms. 

 The women pickled them thus: they plucked them whilst 

 they were still quite small, when they keep best, boil 

 them in very salt water about ten minutes, take them out 

 and lay them in a linen cloth to dry. Afterwards they 

 take vinegar, whole pepper, and mace, muskotblomma, 

 boil it all together, and also pour a little white wine into 

 it. When it has boiled a little they take it off, let it cool, 

 lay the mushrooms after they are dry in a glass jar, pour 

 the vinegar and the other spices on to them so that it 



