The Art of Cookery? 
fill them either with diftilled vinegar, or the fiigar-vine'gfir of 
your own making, with half fpring-water. ' 
To pickle artichoke-bottoms. 
BOIL artichokes till you can pull the leaves off, then take off 
the chokes, and cut them from the ftalk; take great care you 
don’t let the knife touch the top, throw them into fait and wa¬ 
ter for an hour, then take them out and lay them on a cloth to 
drain, then put them into large wide-mouth’d glaffes, put a lit¬ 
tle mace and fliced nutmeg between, fill them either with diftiL 
led vinegar, or your fugar-vinegar and fpring-water 5 cover them 
with mutton fat fried* and tie them down with a bladder and 
leather. 
To pickle famphire . 
TAKE the famphire that is green, lay it in a clean pan* 
throw two or three handfuls of fait over, then cover it with 
fpring water* Let it lie twenty-four hours, then put it into a 
clean brafs fauce-pan, throw in a handful of fait, and cover it with 
good vinegar. Cover the pan clofe, and fet it over a very flow 
fire; let it Hand till it is juft green and crifp, then take it oft'in 
a moment, for if it ftands to be foft it is fpoiled ; put it in your 
pickling pot, and cover it clofe. When it is cold, tie it down 
with a bladder and leather, and keep it for ufe. Or you may 
keep it all the year, in a very ftrong brine of fait and water, and 
throw it into vinegar juft before you ufe it. 
Elder JJooots , in imitation of bamboo . 
TAKE the largeft and youngeft fhoots of elder, which put 
out in the middle of May, the middle ftalks are moft tender and 
biggeft ; the fmall ones are not worth doing. Peel off the out¬ 
ward peel or fkin, and lay them in a ftrong brine of fait and wa¬ 
ter for one night, then dry them in a cloth, piece by piece. In 
the mean time, make your pickle of half white-wine, and half 
beer vinegar : to each quart of pickle you rnuft put an ounce of 
white or red pepper, an ounce of ginger fliced, a little mace, 
and a few corns of Jamaica pepper. When the fpice has boiled 
in the pickle, pour it hot upon the fhoots, flop them clofe im- 
mrdiately, and fet the jar two hours before the fire, turning it 
often. It is as good a way of greening pickles as often boiling ; 
or vou may boil the pickle two or three times, and pour it on 
boiling hoc, juft as you pleafe. If you make the pickle of the 
