directed); two capsicums may be added to a
quart, or one drachm of cayenne.

1662. Garlic and Shalots.

Garlic and shalots may be pickled in the same way as onions.

1663. Melons, Mangoes and Long Cucumbers.

Melons, mangoes and long cucumbers may all be done in the same manner.
Melons should not be much more than half-grown; cucumbers full grown,
but not overgrown. Cut off the top, but leave it hanging by a bit of
rind, which is to serve as a hinge to a box-lid; with a marrow-spoon
scoop out all the seeds, and fill the fruit with equal parts of
mustard seed, ground pepper, and ginger, or flour of mustard instead
of the seed, and two or three cloves of garlic. The lid which encloses
the spice may be sewed down or tied, by running a white thread through
the cucumber and through the lid, then, after tying it together, cut
off the ends. The pickle may be prepared with the spices directed for
cucumbers, or with the following, which bears a nearer resemblance to
the Indian method:--To each quart of vinegar put salt, flour of
mustard, curry powder, bruised ginger, turmeric, half an ounce of
each, cayenne pepper one drachm, all rubbed together with a large
glassful of salad oil; shalots two ounces, and garlic half an ounce,
sliced; steep the spice in the vinegar as before directed, and put the
vegetables into it hot.

1664. Brocoli or Cauliflowers.

Choose such as are firm, and of full size; cut away all the leaves,
and pare the stalk; pull away the flowers by bunches, steep in brine
two days, then drain them, wipe them dry, and put them into hot
pickle; or merely infuse for three days three ounces of curry powder
in every quart of vinegar.

1665. Walnuts.

Be particular in obtaining them exactly at the proper season; if they
go beyond the middle of July, there is danger of their becoming hard
and woody. Steep them a week in brine. If they are wanted to be soon
ready for use, prick them with a pin, or run a larding-pin several
times through them; but if they are not wanted in haste, this method
had better be left alone. Put them into a kettle of brine, and give
them a gentle simmer, then drain them on a sieve, and lay them on fish
drainers (or what is equally good, the cover of a wicker hamper), in
an airy place, until they become black; then make a pickle of vinegar,
adding to every quart, black pepper one ounce, ginger; shalots, salt,
a