$62 The Art of Cookery , 
gar. Cover it clofe, apd let them ftand a fortnight; then poyr 
them out of the pot, wipe it clean, and juft rub the nuts with 
a coarfe cloth, and then put them in the jar with the pickle, as 
above. If you have the beft fugar-vinegar of yqur own making, 
you need not boil it the firft year, but pour it on cold ; and the 
pext year, if any remains, boil it up again, (kirn it, put freftt 
fpice to it, and it will do again. 
To pickle gerkins . 
TAKE what quantity of cucumbers you think fit, and put 
them in a ftone jar, then take as much fpring-water as you think 
will cover them : to every gallon of water put as much fait as 
will ma^e it bear an egg; fet it on the fire, and let it boil two 
or three minutes, then pour it on the cucumbers and cover them 
with a woollen cloth, and over that a pewter difh; tiethem down 
clofe, and let them ftand twenty-four hours ; then take them out, 
jay them in a cloth, and another over them to dry them. When 
they are pretty dry, wipe your jar out with a dry cloth, put your 
cucumbers, and with them a little dill and fennel, a very (mail 
quantity. For the pickle, to every three quarts of vinegar one 
quart of fpring-water, till you think you have enough to cover 
them •> put in a little bay-falt and a little white, but not too 
much. To every gallon of pickle put one nutmeg cut in quar¬ 
ters, a quarter of an ounce of cloves, a quarter of an ounce of 
mace, a quarter of an ounce of whole pepper, and a large race of 
ginger diced ; boil all thefe together in a bell metal or copper- 
pot, pour it boiling hot on your cucumbers, and cover them as 
before. Let them ftand two days, then boil your pickle again, 
and pour it on as before; do fo a third time $ when they are 
cold cover them with a bladder and then a leather. Mind al¬ 
ways to keep your pickles clofe covered, and never take them 
out with any thing but a wooden fpcon, or one for thepurpofe* 
This pickle will do the next year, only boiling it up again. 
You are to obferve to put the fpice in the jar with the cucum¬ 
bers, and only boil the vinegar, water, and fait, and pour over 
them. The boiling of your fpice in all pickles fpoils them, and 
lofes the fine flavour of the fpice 0 
To pickle large cucumbers in Jlices. 
TAKE the large cucumbers before they are too ripe, dice 
them the thicknefs of crown-pieces in a pewter-difli; to every 
lozen of cucumbers flice two large onions thin* and fo on till 
4 4 ' " you 
