ith a good quantity of salt; tie
on a bladder, and when the liquor scums change it.

_Beet-root._

Beet-root must be boiled in strong salt and water, to which add a pint
of vinegar and a little cochineal. When boiled enough, take it off the
fire, and keep it in the liquor in which it has been boiled. It makes a
pretty garnish for a dish of fish, and is not unpleasant to eat.

_Another._

Boil the root till tender, peel it, and, if you think proper, cut it
into shapes. Pour over it a hot pickle of white wine vinegar,
horseradish, a little ginger, and pepper.

_Beet-root and Turnips._

Boil your beet-root in salt and water, with a little cochineal and
vinegar; when half boiled, put in your turnips pared; when they are done
enough, take them off, and keep them in the same liquor in which they
were boiled.

_Cabbage._

Shave the cabbage into long slips, or, if you like, cut it in quarters.
Scald it in salt and water for about four minutes; then take it out, and
let it cool. Boil some vinegar, salt, ginger, whole pepper, and mace;
after boiling and skimming it, let it get cold, and then put in your
cabbage, which, if covered down presently, will keep white.

_Red Cabbage._ No. 1.

Slice the cabbage very fine crosswise, put it on an earthen dish,
sprinkle a handful of salt over it, cover it with another dish, and let
it stand twenty-four hours. Then put it in a colander to drain, and lay
it in your jar; take white wine vinegar enough to cover it, a little
cloves, mace, and allspice. Put them in whole with one pennyworth of
cochineal, bruised fine; boil it up, and put it over the cabbage, hot,
or cold, which you like best. Cover it close with a cloth till it is
cold, and then tie it over with leather.

_Red Cabbage._ No. 2.

Slice the cabbage into a colander, sprinkle each layer with salt, let it
drain two days; then put it into wide-mouthed bottles, pour on it
boiling vinegar, sufficient to cover it, and add a few slices of
beet-root. Cover the bottle with bladder.

_Red Cabbage._ No. 3.

Take a firm cabbage cut in quarters; slice it; boil your vinegar with
ginger and pepper; let it stand till cold; then pour it over your
cabbage, and tie it down. It will be fit for use in three weeks.

_Capers._

Capers are the produce of, a small shrub, but preserved in pickle, and
are grown in some parts of England, but they come chiefly from the
neighbourhood of Toulon, the produce of which is conside