Appendix to the Art of Cookery . 377 
quite new, that have not been laid in water, wipe them clean, 
lay in your fruit very carefully, and take great care none is 
bruifed or damaged i’n the leaft, nor too ripe, but juft in their 
prime; flop down the jar clofe, and pitch it, and tie a leather 
over. Do kidney beans the fame ; bury them two feet deep ia 
the earth, and keep them there till you have occafion for them. 
Do peafe and beans the fame way, only keep them in the pods, 
and don’t let your peafe be either too young or too old ; the one 
will run to water, and the other the worm will eat; as to the 
two latter, lay a layer of fine writing fand, and a layer of pods, 
and fo on till full; the reft as above. Flowers you may keep the 
fame way. 
To make paco lilla , or Indian pickle , the fame the mangos 
come over in. 
TAKE a pound of race-ginger, and lay it in water one night; 
then fcrape it, and cut it in thin flices, and put to it fome fait, 
and let it ftand in the fun to dry ; take long pepper two ounces, 
and do it as the ginger. Take a pound of garlick, and cut it in 
thin dices, and fait it, and let it ftand three days; then wafli it 
well, and let it be failed again, and ftand three days mare ; then 
wafh it well and drain it, and put it in the fun to dry. Take a 
quarter of a pound of muftard-feeds bruifed, and half a quarter of 
an ounce of turmerick : put thefe ingredients, when prepared, 
into a large ftone or glafs jar, with a gallon of very good white 
wine vinegar, and ftjr it very often for a fortnight, and tie it up 
clofe.. 
In this pickle you may put white cabbage, cut in quarters, and 
put in a brine of fait and water for three days, aad then boil 
frefih fait and water, and juft put in the cabbage to fcald, and 
prefs out the water, and put it in the fun to dry, in the fame man¬ 
ner as you do cauliflowers, cucumbers, melons, apples, French 
beans, plumbs, or any fort of fruit. Take care they are all 
well dried before you put them into the pickle : you need 
never empty the jar, but as the things come in feafon, put them 
in, and fupply it with vinegar as often as there is occafion. 
If you would have your pickle look green, leave out the tur¬ 
merick, and green them as ufual, and put them into this pickle 
cold. 
In the above, you may do walnuts in a jar by themfelves ; put 
the walnuts in without any preparation, tied clofe down, and 
kept fome time. 
To 
