c 0 
N T 
To collar beef 
pag. 
2 5.4 
Another way to feafon 
a collar of 
beef 
255 
To collar falmon 
ib 
To make Dutch beef 
ib 
To make fliam brawn 
?.\6 
To foufe a turkey in 
imitation 
of fturgeon ib 
To pickle pork ib 
A pickle for pork which is to be 
E "N T S. 
pa g. 
eat foon 257 
To make veal hams ib 
To make beef hams ib 
To make mutton hams 258 
To make pork hams ib 
To make bacon 259 
To fave potted birds, that begin 
to be bad ib 
To pickle mackrel, called ca- 
veach ib 
C H A P. XIV. 
Of pickling * 
pag. 
O pickle walnuts green 260 
To pickle walnuts white 
ib 
To pickle walnuts black 261 
To pickle gerkins 262 
To pickle large cucumbers in 
flices ib 
To pickle afparagus 263 
To pickle peaches ib 
To pickle raddifh pods 264 
To pickle French beans ib 
To pickle cauliflowers ib 
To pickle beet root 2 65 
To pickle white plumbs ib 
To pickle nectarines and apricots 
ib 
To pickle onions ib 
To pickle lemons 266 
To pickle mulhrooms white ib 
To make pickle for mufhrooins ib 
To pickle codlings 267 
To pickle red currants 267 
To pickle fennel ib 
To pickle grapes ih 
To pickle barberries 268 
To pickle red cabbage ib 
To pickle golden pippins ib 
To pickle dertion buds and limes; 
you pick them oflf the lime- 
trees in the fummer 269 
To pickle oyllers, cockles, and 
muflels ib 
To pickle young fuckers, or 
young artichokes before the 
leaves are hard ib 
To pickle artichoke - bottoms 
270 
T o pickle famphire ib 
Elder-roots in imitation of bam¬ 
boo ib 
Rules to be obferved in pickling 
271 
CHAP* 
