ff as soon as it
is pretty thick, and, when it is cold, wipe the cucumbers dry and put
them into it. Boil the syrup once in two or three days for three weeks,
and strengthen the syrup if required, for the greatest danger of
spoiling them is at first. When you put the syrup to the cucumbers, wait
till it is quite cold.

_French Beans._ No. 1.

Gather them when very slender; string and parboil them in very strong
salt and water; then take them out, and dry them between two linen
cloths. When they are well drained, put them into a large earthen
vessel, and, having boiled up the same kind of pickle as for cucumbers,
pour as much upon your beans as will cover them well. Strain the liquor
from them three days successively; boil it up, and put your beans into
the vinegar on the fire till they are warm through. After the third
boiling, put them into jars for use, and tie them down.

_French Beans._ No. 2.

Take from the small slender beans their stalks, and let them remain
fourteen days in salt and water; then wash and well cleanse them from
the brine, and put them in a saucepan of water over a slow fire,
covering them with vine-leaves. Do not let them boil, but only stew,
until they are tender, as for eating; strain them off, lay them on a
coarse cloth to dry, and put them into pots; boil and skim alegar, and
pour it over, covering them close; keep boiling in this manner for three
or four days, or until they become green; add spice, as you would to
other pickles, and, when cold, cover with leather.

_French Beans._ No. 3.

Put in a large jar a layer of beans, the younger the better, and a layer
of salt, alternately, and tie it down close. When wanted for use, boil
them in a quantity of boiling water: change the water two or three
times, always adding the fresh water boiling; then put them into cold
water to soak out the salt, and cut them when you want them for dressing
for table. They must not be soaked before they are boiled.

_Herrings, to marinate._

Take a quarter of a hundred of herrings; cut off their heads and tails;
take out the roes, and clean them; then take half an ounce of Jamaica
and half an ounce of common pepper, an ounce of bay salt, and an ounce
and a half of common salt; beat the pepper fine, mix it with the salt,
and put some of this seasoning into the belly of each herring. Lay them
in rows, and between every row strew some of the seasoning, and lay a
bunch or two of thyme, parsley, and s