LED MELONS. Take six melons, cut a slice out of them, and scrape out
the seeds and pulp quite clean. Put them into a tin stewpan with as much
water as will cover them; add a small handful of salt, and boil them
over a quick fire. When they boil take them off the fire, put them into
an earthen pan with the water, and let them stand till the next day. The
melons must then be taken out and wiped dry, both within and without.
Put two small cloves of garlic into each, a little bit of ginger, and
bruised mustard seed, enough to fill them. Replace the slice that was
cut out, and tie it on with a thread. Boil some cloves, mace, ginger,
pepper, and mustard seed, all bruised, and some garlic, in as much
vinegar as will cover them. After a little boiling, pour the whole,
boiling-hot, upon the melons. They must be quite covered with the
pickle, and tied down close, when cold, with a bladder and leather. They
will not be fit for use in less than three or four months, and will keep
two or three years.

PICKLED MUSHROOMS. Rub the buttons with a piece of flannel, and salt.
Take out the red inside of the larger ones, and when old and black they
will do for pickling. Throw some salt over, and put them into a stewpan
with mace and pepper. As the liquor comes out, shake them well, and keep
them over a gentle fire till all of it be dried into them again. Then
put as much vinegar into the pan as will cover them, give it one warm,
and turn all into a glass or stone jar. Mushrooms pickled in this way
will preserve their flavour, and keep for two years.

PICKLED NASTURTIUM. Take the buds fresh off the plants when they are
pretty large, but before they grow hard, and put them into some of the
best white wine vinegar, boiled up with such spices as are most
agreeable. Keep them in a bottle closely stopped, and they will be fit
for use in a week or ten days.

PICKLED ONIONS. In the month of September, choose the small white round
onions, take off the brown skin, have ready a very nice tin stewpan of
boiling water, and throw in as many onions as will cover the top. As
soon as they look clear on the outside, take them up with a slice as
quick as possible, and lay them on a clean cloth. Cover them close with
another cloth, and scald some more, and so on. Let them lie to be cold,
then put them in a jar or wide-mouthed glass bottles, and pour over them
the best white-wine vinegar, just hot, but not boiling, and cover them
when cold. They must lo