hich is also an excellent savoury sauce for cold
meats.

The flavour may be varied _ad infinitum_ by adding celery, cress-seed,
or curry powder (No. 455), or by taking for the liquor any of the
flavoured vinegars, &c. we have enumerated above, and see the receipts
between Nos. 395 and 421.

Pickles should be kept in a dry place, in unglazed earthenware, or
glass jars, which are preferable, as you can, without opening them,
observe whether they want filling up: they must be very carefully
stopped with well-fitted bungs, and tied over as closely as possible
with a bladder wetted with the pickle; and if to be preserved a long
time, after that is dry, it must be dipped in bottle-cement; see page
127.

When the pickles are all used, boil up the liquor with a little fresh
spice.

To walnut liquor may be added a few anchovies and eschalots: let it
stand till it is quite clear, and bottle it: thus you may furnish your
table with an excellent savoury keeping sauce for hashes, made dishes,
fish, &c. at very small cost; see No. 439.

Jars should not be more than three parts filled with the articles
pickled, which should be covered with pickle at least two inches above
their surface; the liquor wastes, and all of the articles pickled, that
are not covered, are soon spoiled.

When they have been done about a week, open the jars, and fill them up
with pickle.

Tie a wooden spoon, full of holes, round each jar to take them out with.

If you wish to have gherkins, &c. very green, this may be easily
accomplished by keeping them in vinegar, sufficiently hot, till they
become so.

If you wish cauliflowers, onions, &c. to be white, use distilled vinegar
for them.

To entirely prevent the mischief arising from the action of the acid
upon the metallic utensils usually employed to prepare pickles, the
whole of the process is directed to be performed in unglazed stone jars.

N.B. The maxim of "open your mouth, and shut your eyes," cannot be
better applied than to pickles; and the only direction we have to record
for the improvement of their complexion, is the joke of Dr. Goldsmith,
"If their colour does not please you, send 'em to Hammersmith, that's
the way to Turnham Green."

Commencing the list with walnuts, I must take this opportunity of
impressing the necessity of being strictly particular in watching the
due season; for of all the variety of articles in this department to
furnish the well-regulated store-room, nothing i