red the finest
of any in Europe. The buds are gathered from the blossom before they
open, and then spread on the floor, where the sun cannot reach them, and
there they are left till they begin to wither; they are then thrown into
sharp vinegar, and in about three days bay salt is added in proper
quantity, and when this is dissolved they are fit for packing for sale,
and sent all over the world.

_Capsicum._

Let the pods be gathered with the stalks on before they turn red, and
with a penknife cut a slit down the side, and take out all the seed, but
as little of the meat as possible. Lay them in strong brine for three
days, changing the brine every day. Take them out, lay them on a cloth,
and another over them. Boil the liquor, put into it some mace and nutmeg
beaten small; put the pods into a jar; when the liquor is cold, pour it
over them, and tie down with a bladder and leather.

_Cauliflower._

Cut from the closest and whitest heads pieces about the length of your
finger, and boil them in a cloth with milk and water, but not till
tender. Take them out very carefully, and let them stand till cold. With
the best white wine vinegar boil nutmeg, cut into quarters, mace,
cloves, a little whole pepper, and a bay-leaf, and let it remain till
cold. Pour this into the jar to your cauliflower, and in three or four
days it will be ready for use.

_Another way._

Having cut the flower in bunches, throw them for a minute into boiling
salt and water, and then into cold spring water. Drain and dry them;
cover with double-distilled vinegar; in a week put fresh vinegar, with a
little mace and nutmeg, covering down close.

_Clove Gilliflower, or any other Flower, for Salads._

Put an equal weight of the flowers and of sugar, fill up with white wine
vinegar, and to every pint of vinegar put a pound of sugar.

_Codlings._

The codlings should be the size of large walnuts; put vine leaves in the
bottom of your pan, and lay in the codlings, covering with leaves and
then with water; set them over a gentle fire till they may be peeled;
then peel and put them into the water, with vine leaves at top and
bottom, covering them close; set them over a slow fire till they become
green, and, when they are cold, take off the end whole, cutting it round
with a small knife; scoop out the core, fill the apple with garlic and
mustard seed, put on the bit, and set that end uppermost in the pickle,
which must be double-distilled vin