made Plain and Eajy. 269 
T0 pickle ftertion-buds and limes \ you pick them off the 
lime-trees in the fummer. 
TAKE new ftertion-feeds or limes, pickle them when large* 
have ready vinegar, with what fpice you pleafe* throw them in* 
and Hop the bottle clofe. 
T0 pickle oyfters, cockles , and muffels , 
TAKE two hundred of oyfters, the neweft and heft you can 
get, be careful to fave the liquor in fome pan as you open them* 
cut off the black verge, faving the reft, put them into their own 
liquor; then put all the Jiquor and oyfters into a kettle, boil 
them about half an hour on a very gentle fire, do them very 
llowly, fkimming them as the fcum rifes, then take them off 
the fire, take out the oyfters, ftrain the liquor through a fine 
doth, then put in the oyfters again; then take out a pint of 
the liquor whilftc it is hot, put thereto three quarters of an ounce 
of mace, and half an ounce of cloves. Juft give it one boil, 
then put it to the oyfters, and ftir up the fpices well among the 
oyfters, then put in about a fpoonful of fait, three quarters of a 
pint of the beft white-wine vinegar, and a quarter of an ounce 
of whole pepper ; then let them ftand till they be cold, then put 
the oyfters, as many as you well can, into the barrel; put in as 
much liquor as the barrel will hold, letting them fettle a while* 
and they will foon be fit to eat, or you may put them into ftone 
jars, cover them clofe with a bladder and leather, and be fure 
they be quite cold before you cover them up. Thus do cockles 
and muffels; only this, cockles are fmalL and to this fpice you muft 
have atleafttwo quarts, nor is there any thing to pick off them. 
Muffels you mu ft have two quarts, take great care to pick the 
crab out under the tongue, and a little fus which grows at the 
root of the tongue. The two latter, cockles and muffels, muft 
be walked in feveral waters, to clean them from the grit; put 
them in a ftew-pan by themfelves, cover them clofe, and when 
they are open, pick them out of the ihells and ftrain the liquor. 
To pickle young fuckers, or young artichokes, before the 
leaves are hard > 
TAKE young fuckers, pare them very nicely, all the hard 
ends of the leave and ftalks, juft fcald them in fait and water, 
and when they are cold put them into little glafs bottles, 
with two or three large blades or mace and a nutmeg fliced thin, 
fill 
