nd mustard seed, one ounce each. Most pickle vinegar, when the
vegetables are used, may be turned to use, walnut pickle in
particular; boil it up, allowing to each quart, four or six anchovies
chopped small, and a large tablespoonful of shalots, also chopped. Let
it stand a few days, till it is quite clear, then pour off and bottle.
It is an excellent store sauce for hashes, fish, and various other
purposes.

1666. Beetroots.

Boil or bake them gently until they are nearly done; according to the
size of the root they will require from an hour and a half to two
hours; drain them, and when they begin to cool, peel and cut in slices
half an inch thick, then put them into a pickle composed of black
pepper and allspice, of each one ounce; ginger pounded, horseradish
sliced, and salt, of each half an ounce to every quart of vinegar,
steeped. Two capsicums may be added to a quart, or one drachm of
cayenne.

1667. Artichokes.

Gather young artichokes as soon as formed; throw them into boiling
brine, and let them boil two minutes; drain them; when cold and dry,
put them in jars, and cover with vinegar, prepared as method the
third, but the only spices employed should be ginger, mace, and nutmeg.

1668. Artichoke Bottoms.

Select full-grown artichokes and boil them; not so much as for eating,
but just until the leaves can be pulled; remove them and the choke; in
taking off the stalk, be careful not to break it off so as to bring
away any of the bottom; it would be better to pare them with a silver
knife, and leave half an inch of tender stalk coming to a point; when
cold, add vinegar and spice, the same as for artichokes.

1669. Mushrooms.

Choose small white mushrooms; they should be of but one night's
growth. Cut off the roots, and rub the mushrooms clean with a bit of
flannel and salt; put them in a jar, allowing to every quart of
mushrooms one ounce of salt, one ounce of ginger, half an ounce of
whole pepper, eight blades of mace, a bay-leaf, a strip of lemon rind,
and a wineglassful of sherry; cover the jar close, and let it stand on
the hob or on a stove, so as to be thoroughly heated, and on the point
of boiling. Let it remain thus a day or two, till the liquor is
absorbed by the mushrooms and spices; then cover them with hot
vinegar, close them again, and stand till it just comes to a boil;
then take them away from the fire. When they