egar cold, with mace and cloves.

_Cucumbers._ No. 1.

Gather young cucumbers, commonly called gherkins--the small long sort
are considered the best--wipe them very clean with a cloth; boil some
salt and water, and pour over them; keep them close covered. Repeat this
every day till they are green, putting fresh water every other day: let
them stand near the fire, just to keep warm; the brine must be strong
enough to bear an egg. When they are green, boil some white wine
vinegar, pour it over them, put some mace in with them, and cover them
with leather. It is better to put the salt and water to them once only,
and they should be boiled up over the fire, in the vinegar, in a
bell-metal kettle, with some vine leaves over, to green them. A brass
kettle will not hurt, if very clean, and the cucumbers are turned out of
it as soon as off the fire.

_Cucumbers._ No. 2.

In a large earthen pan mix spring water and salt well together, taking
two pounds of salt to every gallon of water. Throw in your cucumbers,
wash them well, and let them remain for twelve hours; then drain and
wipe them very dry, and put them into a jar. Put into a bell-metal pot a
gallon of the best white wine vinegar, half an ounce of cloves and of
mace, one ounce of allspice, one ounce of mustard-seed, a stick of
horseradish sliced, six bay-leaves, a little dill, two or three races of
ginger, a nutmeg cut in pieces, and a handful of salt. Boil all
together, and pour it over the cucumbers. Cover them close down, and let
them stand twenty-four hours, then pour off the vinegar from them, boil
it, pour it over them again, and cover them close: repeat this process
every day till they are green. Then tie them down with bladder and
leather; set them in a cool dry place, and they will keep for three or
four years. Beans may be pickled in the same manner.

_Cucumbers._ No. 3.

Wipe the cucumbers clean with a coarse cloth, and put them into a jar.
Take some vinegar, into which put pepper, ginger, cloves, and a handful
of salt. Pour it boiling hot over the cucumbers, and smother them with a
flannel: let them stand a fortnight; then take off the pickle, and boil
it again. Pour it boiling on the cucumbers, and smother them as before.
The pickle should be boiled in a bell-metal skillet. With two thousand
cucumbers put into the pot about a pennyworth of Roman vitriol.

_Large Cucumbers, Mango of._

Take a cucumber, cut out a slip from the side, taking out