be found
incased in an impenetrable shell. The middle of July is generally the
proper time to look for green walnuts. Nasturtiums are to be had about
the same. Garlic and shalots, from Midsummer to Michaelmas. Onions of
various kinds for pickling, are in season by the middle of July, and for
a month after. Gherkins, cucumbers, melons, and mangoes, are to be had
by the middle of July, and for a month after. Green, red, and yellow
capsicums, the end of July, and following month. Chilies, tomatas,
cauliflowers, and artichokes, towards the end of July, and throughout
August. Jerusalem artichokes for pickling, July and August, and for
three months after. French beans and radish pods, in July. Mushrooms,
for pickling and for ketchup, in September. Red cabbage, and samphire,
in August. White cabbage, in September and October. Horseradish,
November and December.--Pickles, when put down, require to be kept with
great care, closely covered. When wanted for use they should be taken
out of the jar with a wooden spoon, pierced with holes, the use of metal
in this case being highly improper. Pickles should be well kept from the
air, and seldom opened. Small jars should be kept for those more
frequently in use, that what is not eaten may be returned into the jar,
and the top kept closely covered. In preparing vinegar for pickles, it
should not be boiled in metal saucepans, but in a stone jar, on a hot
hearth, as the acid will dissolve or corrode the metal, and infuse into
the pickle an unwholesome ingredient. For the same reason pickles should
never be put into glazed jars, as salt and vinegar will penetrate the
glaze, and render it poisonous.

PICKLED ASPARAGUS. Cut some asparagus, and lay it in an earthen pot.
Make a brine of salt and water, strong enough to bear an egg; pour it
hot on the asparagus, and let it be closely covered. When it is to be
used, lay it for two hours in cold water; boil and serve it up on a
toast, with melted butter over it. If to be used as a pickle, boil it as
it comes out of the brine, and lay it in vinegar.

PICKLED BACON. For two tolerable flitches, dry a stone of salt over the
fire, till it is scalding hot. Beat fine two ounces of saltpetre, and
two pounds of bay salt well dried, and mix them with some of the heated
salt. Rub the bacon first with that, and then with the rest; put it into
a tub, and keep it close from the air.

PICKLED BEET ROOT. Boil the roots till three parts done, or set them