take off the outside
leaves, quarter and cut them into thin slices, and lay them upon a
sieve; salt well between each layer of the cabbage, and let it drain
till the next day; then dry it in a cloth, and spread it in dishes
before the fire, or the sun, often turning it till dry. Put it in a
stone jar, with half a pint of white mustard seed, a little mace and
cloves beat to a powder, as much cayenne as will lie on a shilling, a
large head of garlic, and one pennyworth of turmeric in powder. Pour on
it three quarts of vinegar boiling hot; cover it close with a cloth, and
let it stand a fortnight; then turn it all out into a saucepan. Boil it,
turning it often, about eight minutes, and put it up in your jar for
use. It will be ready in a month. If other things are put in, they
should lie in salt three days and then be dried; in this case, it will
be necessary to make the pickle stronger, by adding ginger and
horseradish, and it must be kept longer before used.

_India Pickle._ No. 3.

Boil one pound of salt, four ounces of ginger, eight ounces of shalots
or garlic, a spoonful of cayenne pepper, two ounces of mustard seed, and
six quarts of good vinegar. When cold, you may put in green fruit or any
vegetable you choose, fresh as you pick them, only wiping off the dust.
Stop your jar close, and put in a little turmeric to colour it.

_Lemons._ No. 1.

Cut the lemons through the yellow rind only, into eight parts; then put
them into a deep pan, a layer of salt and a layer of lemons, so as not
to touch one another; set them in the chimney corner, and be sure to
turn them every day, and to pack them up in the same manner as before.
This you must continue doing fifteen or sixteen days; then take them out
of the salt, lay them in a flat pan, and put them in the sun every day
for a month; or, if there should be no sun, before the fire; then put
them in the pickle; in about six months they will be fit to eat. Make
the pickle for them as follows: Take two pounds of peeled garlic, eight
pods of India pepper, when it is green; one pound and a half of ginger,
one pound and a quarter of mustard seed, half an ounce of turmeric; each
clove of the garlic must be split in half; the ginger must be cut in
small slices, and, as no green ginger can be had in Europe, you must
cover the ginger with salt in a clean earthen vessel, until it is soft,
which it will be in about three weeks, or something more, by which means
you may cut it as y