t be equal to the quantity of
your cucumbers, and so must your seasoning) a little pepper, a little
Jamaica and long pepper, two or three shalots, a little horse-radish
scraped or sliced, and little salt and a bit of allum, boil them
altogether, and scald your cucumbers two or three times with your
pickle, so tie them up for use.

414. _To pickle_ COLLIFLOWER _white_.

Take the whitest colliflower you can get, break it in pieces the
bigness of a mushroom; take as much distill'd vinegar as will cover it,
and put to it a little white pepper, two or three blades of mace, and a
little salt, then boil it and pour it on your colliflowers three times,
let it be cold, then put it into your glasses or pots, and wet a
bladder to tie over it to keep out the air.

415. _To pickle_ Red Cabbage.

Take a red cabbage, chuse it a purple red, for the light red never
proves a good colour; so take your cabbage and shred it in very thin
slices, season it with pepper and salt very well, let it lie all night
upon a broad tin, or a dripping-pan; take a little alegar, put to it a
little Jamaica pepper, and two or three rases of ginger, boil them
together, and when it is cold pour it upon your cabbage, and in two or
three days time it will be fit for use.

You may throw a little colliflower among it, and it will turn red.

416. _To pickle_ Colliflower _another Way_.

Take the colliflower and break it in pieces the bigness of a mushroom,
but leave on a short stalk with the head; take some white wine vinegar,
into a quart of vinegar, put six-pennyworth of cochineal beat well,
also a little Jamaica and whole pepper, and a little salt, boil them in
vinegar, pour it over the colliflower hot, and let it stand two or
three days close covered up; you may scald it once in three days whilst
it be red, when it is red take it out of pickle, and wash the cochineal
off in the pickle, so strain it through a hair sieve, and let it stand
a little to settle, then put it to your colliflower again, and tie it
up for use; the longer it lies in the pickle the redder it will be.

417. _To pickle_ WALNUTS _white_.

Take walnuts when they are at full growth and can thrust a pin through
them, the largest sort you can get, pare them, and cut a bit off one
end whilst you see the white, so you must pare off all the green, if
you cut through the white to the kernel they will be spotted, and put
them in water as you pare them; you must boil them in salt and