made Tlain and Eafyl 26 5 
night they will be fit to eat. Obfervc to throw them out of the 
boiling water into cold, and then dry them. 
To pickle beet-root. 
SET a pot of fpring-water on the fire; when it boils, put in 
your beets, and let them boil till they are tender, then peel 
them with a cloth, and lay them in a Hone jar; take three 
quarts of vinegar, two of fpring-water, and fo do till you think 
you have enough to cover your beets. Put you vinegar and wa¬ 
ter in a pan, and fait to your tafte; ftir it well together, till the 
fait is all melted, then pour them on the beets, and cover it with 
a bladder, do not boil the pickle. 
To pickle white plumbs'* 
TAKE the large white plumbs; and if they have (talks, let 
Jhem remain on, and do them as you do your peaches. 
T0 pickle neblarines and apricots. 
THEY are done the fame as the peaches. All thefe ftrong 
pickles will wafte with keeping; therefore you muft fill them 
tip with cold vinegar. 
To pickle onions. 
TAKE your onions when they are dry enough to lay up in 
your houfe, fuch as are about as big as a large walnut; or you 
may do feme as fmall as you pleafe. Take off only the outward 
dry coat, then boil them in one water without (hifting, till they 
begin to grow tender ; then drain them through a cullelnder, and 
let them cool $ as foon as they are quite cold, flip off two out¬ 
ward coats or fkins, flip them till they look white from each other, 
rub them gently with a fine foft lmen doth, and lay them on a 
cloth to cook When this is done, put them into wide-mouth’d 
giaffes, with about fix or eight bay-leaves. To a quart of 
onions, a quarter of an ounce of mace, two large races of 
ginger diced ; all thefe ingredients muft be interfperfed here arid 
there, in the giaffes among the onions ; then boil to each quart 
of vinegar two ounces of bay-falt, fkim it well as the feum 
rifes, and let it ftand till it is cold ; then pour it into the glafs, 
cover it clofe with a wet bladder dipped in vinegar, and tie them 
down. This will eat well and look whi^e. As the pickle 
^yaftes, fill them with cold vinegar. 
To 
