out the stalk, shred the leaves into a colander, sprinkle them with
salt, let them remain till the morrow, drain them dry, put them into a
jar, and cover them with the pickle for beet roots.

_Onions._--(No. 121.)

The small round silver button onions, about as big as a nutmeg, make a
very nice pickle. Take off their top coats, have ready a stew-pan, three
parts filled with boiling water, into which put as many onions as will
cover the top: as soon as they look clear, immediately take them up with
a spoon full of holes, and lay them on a cloth three times folded, and
cover them with another till you have ready as many as you wish: when
they are quite dry, put them into jars, and cover them with hot pickle,
made by infusing an ounce of horseradish, same of allspice, and same of
black pepper, and same of salt, in a quart of best white-wine vinegar,
in a stone jar, on a trivet by the side of the fire for three days,
keeping it well closed; when cold, bung them down tight, and cover them
with bladder wetted with the pickle and leather.

_Cauliflowers or Broccoli._--(No. 122.)

Choose those that are hard, yet sufficiently ripe, cut away the leaves
and stalks.

Set on a stew-pan half full of water, salted in proportion of a quarter
of a pound of salt to a quart of water; throw in the cauliflower, and
let it heat gradually; when it boils take it up with a spoon full of
holes, and spread them on a cloth to dry before the fire, for
twenty-four hours at least; when quite dry, put them, piece by piece,
into jars or glass tie-overs, and cover them with the pickle we have
directed for beet roots, or make a pickle by infusing three ounces of
the curry powder (No. 455) for three days in a quart of vinegar by the
side of the fire.

Nasturtiums are excellent prepared as above.

_Indian or mixed Pickles--Mango or Piccalilli._--(No. 123.)

The flavouring ingredients of Indian pickles are a compound of curry
powder, with a large proportion of mustard and garlic.

The following will be found something like the real mango pickle,
especially if the garlic be used plentifully. To each gallon of the
strongest vinegar put four ounces of curry powder (No. 455), same of
flour of mustard (some rub these together, with half a pint of salad
oil), three of ginger bruised, and two of turmeric, half a pound (when
skinned) of eschalots slightly baked in a Dutch oven, two ounces of
garlic prepared in like manner, a quarter of a pound of s