into a cool oven till they are softened. Cut them into slices of an inch
thick, cover them with vinegar, adding some allspice, a few cloves, a
little mace, black pepper, horseradish sliced, some onions, shalots, a
little pounded ginger, and some salt. Boil these ingredients together
twenty minutes, and when cold, add to them a little bruised cochineal.
Put the slices of beet into jars, pour the pickle upon them, and tie the
jars down close.

PICKLED CABBAGE. Slice a hard red cabbage into a cullender, and sprinkle
each layer with salt. Let it drain two days, then put it into a jar,
cover it with boiling vinegar, and add a few slices of red beet-root.
The purple red cabbage makes the finest colour. Those who like the
flavour of spice, will boil some with the vinegar. Cauliflower cut in
branches, and thrown in after being salted, will look of a beautiful
red.

PICKLED CARROTS. Half boil some middle sized yellowish carrots, cut them
into any shape, and let them cool. Take as much vinegar as will cover
them, boil it with a little salt, and a pennyworth of saffron tied in a
piece of muslin. Put the carrots into a jar; when the pickle is cold,
pour it upon them, and cover the jar close. Let it stand all night, then
pour off the pickle, and boil it with Jamaica pepper, mace, cloves, and
a little salt. When cold, pour it upon the carrots, and tie them up for
use.

PICKLED CUCUMBERS. Cut them into thick slices, and sprinkle salt over
them. Next day drain them for five or six hours, then put them into a
stone jar, pour boiling vinegar over them, and keep them in a warm
place. Repeat the boiling vinegar, and stop them up again instantly, and
so on till quite green. Then add peppercorns and ginger, and keep them
in small stone jars. Cucumbers are best pickled with sliced onions.

PICKLED GHERKINS. Select some sound young cucumbers, spread them on
dishes, salt and let them lie a week. Drain and put them in a jar,
pouring boiling vinegar over them. Set them near the fire, covered with
plenty of vine leaves. If they do not come to a tolerably good green,
pour the vinegar into another jar, set it on a hot hearth, and when the
vinegar boils, pour it over them again, and cover them with fresh
leaves. Repeat this operation as often as is necessary, to bring the
pickle to a good colour. Too many persons have made pickles of a very
fine green, by using brass or bellmetal kettles; but as this is highly
poisonous, the practice oug