ite wine, and a little white wine
vinegar; don't put in any water, for if there be not pickle enough of
their own get a little cockle-pickle and put to it, a little Jamaica
pepper, white pepper and mace, boil and skim them very well; you must
skim it before you put in your spices, then put in your oysters, and
boil them in the pickle, when they are cold put them into a large
bottle with a little oil on the top, set them in a cool place and keep
them for use.

402. _To pickle large_ CUCUMBERS.

Take cucumbers and put them in a strong salt and water, let them lie
whilst they be throughly yellow, then scald them in the same salt and
water they lie in, set them on the fire, and scald them once a day
whilst they are green; take the best alegar you can get, put to it a
little Jamaica pepper and black pepper, some horse-radish in slices, a
few bay leaves, and a little dill and salt, so scald your cucumbers
twice or thrice in this pickle; then put them up for use.

403. _To pickle_ ONIONS.

Take the smallest onions you can get, peel and put them into a large
quantity of fair water, let them lie two days and shift them twice a
day; then drain them from the water, take a little distill'd vinegar,
put to 'em two or three blades of mace, and a little white pepper and
salt, boil it, and pour it upon your onions, let them stand three days,
so put them into little glasses, and tie a bladder over them; they are
very good done with alegar; for common use, only put in Jamaica pepper
instead of mace.

404. _To pickle_ ELDER BUDS.

Take elder buds when they are the bigness of small walnuts, lie them in
a strong salt and water for ten days, and then scald them in fresh salt
and water, put in a lump of allum, let them stand in the corner end
close cover'd up, and scalded once a day whilst green.

You may do radish cods or brown buds the same way.

405. _To make the_ Pickle.

Take a little alegar or white wine vinegar, and put to it two or three
blades of mace, with a little whole pepper and Jamaica pepper, a few
bay leaves and salt, put to your buds, and scald them two or three
times, then they are fit for use.

406. _To pickle_ MUSHROOMS.

Take mushrooms when fresh gather'd, sort the large ones from the
buttons, cut off the stalks, wash them in water with a flannel, have a
pan of water ready on the fire to boil 'em in, for the less they lie in
the water the better; let them have two or three boils over the fire,
the