jig me Art of Cookery? 
cover the reft. Let them boil, and fkim them; when the fruit is 
boiled very loft, then ftrain it through a coarfe hair-fieve ; and to 
every quart of this liquor put a pound and a half of fugar, boil 
it, and fkim it very well ; then throw in your fruit, juft give 
them a fcald; take them off the fire, and when cold put them 
into bottles with wide mouths, pour your fyrup over them, lay a 
piece of white paper over them, and cover them with oil. Be 
fure to take the oil well off when you ufe them, and don’t put 
them in larger bottles than you think yqu (hall make ufe of 
& time, becaufc all thefe forts of fruits fpoil with the air. 
ST# make vinegar. 
TO every gallon of water put a pound of coarfe Lifbon fugar, 
let it boil, and keep fkimming of it as long as the fcum rifes % 
then pour it into tubs, and when it is as cold as beer to work, 
toaft a good toaft, and rub it over with yeaft. Let it work 
twenty-four hours ; then have ready a veffel iron-hooped, and 
well painted, fixed in a place where the fun has full power, and 
fix it fo as not to have any occafion to move it. When you draw 
it ofFj, then fill your vefiels, lay a tile on the bung to keep the duft 
out. Make it in March, and it will be fit to ufe in June or July# 
Draw it off into little ftone bottles the latter end of June or 
beginning of July, let it ftand till you want to ufe it, and it will 
never foul any more : but when you go to draw it off, and you 
find it is not four enough, let it ftand a month longer before you 
draw it oft'. For pickles to go abroad, ufe this vinegar alone 5 
but in England you will be obliged, when you piclde, to put one 
half cold fpring-water to it, and then it will be full four with 
this vinegar. You need not boil, unlefs you pleafe, for almoft 
any fort of pickles, it will keep them quite good. It will keep 
walnuts very fine without boiling, _even to go to the Indies; but 
then don’t put water to it* For green pickles, you may pour it 
fcalding hot on two or three times* All other forts of pickles 
you need not boil it. Mufhrooms only wafh them clean, dry 
them, put them into little bottles, with a nutmeg juft fcalded in 
vinegar, and Diced (whilft it is hot) very thin, and a few blades 
.of maqs; then fill up the bottle with the cold vinegar and fpring- 
water, pour the mutton fat try’d over it, and tie a bladder and 
leather over the top. Thefe mufhrooms won-t be fo white, but 
as finely tafted as if they were juft gathered ; and a fpoonful of 
this pickle will give fauce a very fine flavour. 
White walnuts,' fuckers, and onions, and all white pickles^ 
ip in the %ne manner, after they are ready for the pickle. 
