are quite cold, divide
the mushrooms and spice into wide-mouthed bottles, fill them up with
the vinegar, and tie them over. In a week's time, if the vinegar has
shrunk so as not entirely to cover the mushrooms, add cold vinegar. At
the top of each bottle put a teaspoonful of salad or almond oil; cork
close, and dip in bottle resin.

1670. Samphire.

On the sea coast this is merely preserved in water, or equal parts of
sea-water and vinegar; but as it is sometimes sent fresh as a present
to inland parts, the best way of managing it under such circumstances
is to steep it two days in brine, then drain and put it in a stone jar
covered with vinegar, and having a lid, over which put thick paste of
flour and water, and set it in a very cool oven all night, or in a
warmer oven till it nearly but not quite boils. Then let it stand on
a warm hob for half an hour, and allow it to become quite cold before
the paste is removed; then add cold vinegar, if any more is required,
and secure as other pickles.

1671. Indian Pickle.

The vegetables to be employed for this favourite pickle are small hard
knots of white cabbage, sliced; cauliflowers or brocoli in flakes;
long carrots, not larger than a finger, or large carrots sliced (the
former are far preferable); gherkins, French beans, small button
onions, white turnip radishes half grown, radish-pods, shalots, young
hard apples; green peaches, before the stones begin to form; vegetable
marrow, not larger than a hen's egg; small green melons, celery,
shoots of green elder, horseradish, nasturtiums, capsicums, and
garlic.

As all these vegetables do not come in season together, the best
method is to prepare a large jar of pickle at such time of the year as
most of the things may be obtained, and add the others as they come in
season. Thus the pickle will be nearly a year in making, and ought to
stand another year before using, when, if properly managed, it will be
excellent, but it will keep and continue to improve for years.

For preparing the several vegetables, the same directions may be
observed as for pickling them separately, only following this general
rule--that, if possible, boiling is to be avoided, and soaking in
brine to be preferred. Be very particular that every ingredient is
perfectly dry before it is put into the jar, and that the jar is very
closely tied down every time that it is opened