n put them into a sieve, and when you have drained the water from
them put them into a pot, throw over them a handful of salt, stop them
up close with a cloth, and let them stand two or three hours on the hot
hearth or range end, giving your pot a shake now and then; then drain
the pickle from them, and lie them in a cloth for an hour or two, so
put into them as much distill'd vinegar as will cover them, let them
lie a week or ten days, then take them out, and put them in dry
bottles; put to them a little white pepper, salt and ginger sliced,
fill them up with distill'd vinegar, put over 'em a little sweet oil,
and cork them up close; if your vinegar be good they will keep two or
three years; I know it by experience.

You must be sure not to fill your bottles above three parts full, if
you do they will not keep.

407. _To pickle_ MUSHROOMS _another Way_.

Take mushrooms and wash them with a flannel, throw them into water as
you wash them, only pick the small from the large, put them into a pot,
throw over them a little salt, stop up your pot close with a cloth,
boil them in a pot of water as you do currans when you make a jelly,
give them a shake now and then; you may guess when they are enough by
the quantity of liquor that comes from them; when you think they are
enough strain from them the liquor, put in a little white wine vinegar,
and boil it in a little mace, white pepper, Jamaica pepper, and slic'd
ginger; then it is cold put it to the mushrooms, bottle 'em and keep
'em for use.

They will keep this way very well, and have more of the taste of
mushrooms, but they will not be altogether so white.

408. _To pickle_ POTATOE CRABS.

Gather your crabs when they are young, and about the bigness of a large
cherry, lie them in a strong salt and water as you do other pickles,
let them stand for a week or ten days, then scald them in the same
water they lie in twice a day whilst green; make the same pickle for
them as you do for cucumbers; be sure you scald them twice or thrice in
the pickle and they will keep the better.

409. _To pickle large_ BUTTONS.

Take your buttons, clean 'em and cut 'em in three or four pieces, put
them into a large sauce-pan to stew in their own liquor, put to them a
little Jamaica and whole pepper, a blade or two of mace, and a little
salt, cover it up, let it stew over a slow fire whilst you think they
are enough, then strain from them their liquor, and put to it a little
white