they must be covered very close, and they will
keep all the year.

_To pickle Ashen-keys_:--Take ashen-keys as young as you can get them,
and put them in a pot with salt and water; then take green whey, when
'tis hot, and pour over them; let them stand till they are cold before
you cover them, so let them stand; when you use them, boil them in
fair water; when they are tender take them out, and put them in salt
and water.

_To pickle Pods of Radishes_:--Gather the youngest pods, and put them
in water and salt twenty-four hours; then make a pickle for them of
vinegar, cloves, mace, whole pepper: boil this, and drain the pods
from the salt and water, and pour the liquor on them boiling hot: put
to them a clove of garlick a little bruised.

_To pickle Broom-Buds_:--Put your broom-buds into little linnen-bags,
tie them up, and make a pickle of bay-salt and water boiled, and
strong enough to bear an egg; put your bags in a pot, and when your
pickle is cold, put it to them; keep them close, and let them lie till
they turn black; then shift them two or three times, till they change
green; then take them out, and boil them as you have occasion for
them: when they are boiled, put them out of the bag: in vinegar they
will keep a month after they are boiled.

_To pickle Purslain Stalks_:--Wash your stalks, and cut them in pieces
six inches long; boil them in water and salt a dozen walms; take
them up, drain them, and when they cool, make a pickle of stale beer,
white-wine vinegar, and salt, put them in, and cover them close.

IX.--WINES.

_To make strong Mead_:--Take of spring-water what quantity you please,
and make it more than blood-warm, and dissolve honey in it till 'tis
strong enough to bear an egg, the breadth of a shilling; then boil
it gently near an hour, taking off the scum as it rises; then put to
about nine or ten gallons, seven or eight large blades of mace, three
nutmegs quarter'd, twenty cloves, three or four sticks of cinamon, two
or three roots of ginger, and a quarter of an ounce of Jamaica pepper;
put these spices into the kettle to the honey and water, a whole
lemon, with a sprig of sweet-briar, and a sprig of rosemary; tie the
briar and rosemary together, and when they have boiled a little while,
take them out and throw them away; but let your liquor stand on the
spice in a clean earthen pot till the next day; then strain it into a
vessel that is fit for it; put the spice in a bag, and hang it in the