, but do not peel them. Put to them half an
ounce of beaten pepper, four bay-leaves, four cloves, twelve blades of
mace, a handful of salt, eight onions, a bit of butter, and half a pint
of vinegar; stew all these as quick as possible; keep stirring till the
liquor is quite out of the mushrooms; then drain them, and bottle the
liquor and spice when cold. Dry the mushrooms in an oven, first on a
flat or broad pan, then on sieves, until they can be beaten into powder.
This quantity will make about seven ounces. Stop the powder close in
wide-mouthed bottles.

_Mustard Pickle._

Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt
them together, and let them stand in the salt for a few days. Then take
them up in a strainer that the brine may run off; put them in a jar that
will hold three quarts; take enough vinegar to cover them; boil it up,
pour it on them, and cover it till next day. Pour the vinegar off, take
the same quantity of fresh vinegar, of black pepper, ginger, and Jamaica
pepper, each one ounce; boil them up together, let the liquor stand till
cold; then mix four tea-spoonfuls of turmeric, and six ounces of flour
of mustard, which pour on them cold. Cover the pickle up close; let it
stand three weeks; and it will be fit for use. The spices must be put in
whole.

_Nasturtiums._

The seed must be full grown and gathered on a dry day. Let them lie two
or three days in salt and water; take them out, well dry them, and put
them into a jar. Take as much white wine vinegar as will cover them, and
boil it up with mace, sliced ginger, and a few bay leaves, for a quarter
of an hour. Pour the pickle upon the seeds boiling hot. This must be
repeated three days, keeping them covered with a folded cloth. After the
third time, take care to let them be quite cold before you stop them up,
which you must do very close.

_Onions._ No. 1.

Take your onions when they are dry enough to lay up for winter, the
smaller the better they look: put them in a pot, cover them with spring
water, with a handful of salt, and let them boil up; then strain them
off. Take off three coats; lay them on a cloth, and let two persons take
hold of it, one at each end, and rub them backwards and forwards till
they are very dry. Then put them in your jars or bottles, with some
blades of mace, cloves, and nutmeg, cut into pieces; take some
double-distilled white wine vinegar, boil it up with a little salt; let
it stand till