264 The Art of Cookery 9 
together, and pour over your peaches. Tie them dole with a 
bladder and leather, they wiil be fit to eat in two months. You 
may with a fine penknife cut them acrofs, take out the ftone, 
fill them with made muftard and gadiek, and horfe-raddifti and 
ginger y tie them together. 
To pickle raddijh pods, 
MAKE a ftrong pickle* with cold fpring-water and bay-fa!t ? 
ftrong enough to bear an egg, then put your pods in, and 
lay a thin board on them, to keep them under water. Let them 
Hand ten days, then drain them in a fieve, and lay them on a 
cloth to dry y then take white wine vinegar, as much as you 
think will cover them, boil it, and put your pods in ajar, with 
ginger, mace, cloves, and Jamaica pepper. Pour your vinegar 
boiling hot on, cover them with a coarfe cloth, three or four 
times "double, that the fleam may come through a little, and let 
them ftand two days. Repeat this two or three times ; when it 
is cold, put in a pint of muftard-feed, and feme horfe-raddifh $ 
cover it clofe. 
To pickle French beans . 
jPICKLE your beans as you do the gerkins* 
T0 pickle cauliflowers\ 
TAKE the largeft and fineft you can get, cut them in little 
pieces, or more properly pull them into little pieces, pick 
the fmall leaves that grow in the flowers clean from them y then 
have a broad ftew-pan on the fire with fpring-water, and when 
it boils, put in your flowers, with a good handful of white fait, 
and Juft let them boil up very quick ; be fare you don’t let them 
boil above one minute y then take them out with a broad llice, 
lay them on a cloth and cover them with another, and let theoi 
lie till they are quite cold. Then put them in your wid e-mouth’d 
Lotties with two or three blades of mace in each bottle, and a 
nutmeg fiiced thin; then fill up your bottles with diftilled vine¬ 
gar, cover them over with mutton fat, over that a bladder, and 
jnhen a leather. Let them ftand a month before you open them. 
If you find the piekletaftefweet, as may be it will, pour off the 
finegar, and put fre& in, the fpice will do again. In a fort~ 
