made Plain and Eafy ; 26% 
you have filled your difh, with a handful of fait between every 
row : then cover them with another pewter-difh, and let them 
ftand twenty-four hours, then put them in a cullender, and let 
them drain very well; put them in a jar, cover them over with 
white wine vinegar, and let them ftand four hours; pour the 
vinegar from them into a copper fauce- pan, and boil it with a 
little fait; put to the cucumbers a little mace, a little whole pep¬ 
per, a large race of ginger fliced, and then pour the boiling vine¬ 
gar on. Cover them clofe, and when they are cold, tie them 
down. They will be fit to eat in two or three days. 
To pickle efparagus . 
TAKE the largeft afparagus you can get, cut ofF the white 
ends, and wafti the green ends in fpring-water, then put them 
in another clean water, and let them lie two or three hours 
in it; then have a large broad ftew-pan full of fpring water. 
With a good large handful of fait; fet it on the fire, and when 
it boils put in the grafs, not tied up, but loofe, and not coo 
many at a time, for fear you break the heads* Juft feald them, 
and no more, take them out with a broad Ikimmer, and lay them 
on a cloth to cool. Then for your pickle : to a gallon of vine¬ 
gar put one quart of fpring-water, and a handful of hay*falt; let 
them boil, then put your afparagus in your jar ; to a gallon of 
pickle, two nutmegs, a quarter of an ounce of mace, the fame 
of whole white pepper, and pour the pickle hot over them. 
Cover them with a linen cloth three or four times double, let 
them ftand a week, and boil the pickle. Let them ftand a 
week longer, boil the pickle again, and pour it on hot as be¬ 
fore. When they are cold, cover them up clofe with a bladder 
and leather,, 
T0 pickle peaches . 
TAKE your peaches when they are at their full growth, juft 
before they turn to be ripe; be fure they are not bruifed ; 
then take fpring-water, as much as you think will cover them, 
make it fait enough to bear an egg, with bay and common fait, 
an equal quantity each ; then put in your peaches and lay a 
thin board over them to keep them under the water* Let fhem 
Hand three days, and then take them out and wipe them very 
carefully with a fine foft cloth, and lay them in your glafs or jar, 
then take as much white wine vinegar as will fill your glafs or 
jar: to every gallon put one pint of the beft well r made muftard, 
two or three heads of garlick, a good deal of ginger fliced, half 
an ounce of cloves, mace, and nutmeg % mix ypur pickle well 
§ 4 together^ 
