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with_o a_o small_a lump_n of_o hard_a sugar_n which_o some_o leave_n out_o to_o temper_v the_o flower_n with_o be_v drain_v from_o the_o radish_n and_o so_o pot_n it_o all_o in_o a_o glaze_v mug_z with_o a_o onion_n and_o keep_v it_o well_o stop_v with_o a_o cork_n upon_o a_o bladder_n which_o be_v the_o more_o clean_o but_o this_o receipt_n be_v improve_v if_o instead_o of_o vinegar_n water_n only_o or_o the_o broth_n of_o powder_a beef_n be_v make_v use_n of_o and_o to_o some_o of_o this_o mustard_n add_v verjuice_n sugar_n claret-wine_n and_o juice_n of_o limon_n you_o have_v a_o excellent_a sauce_n to_o any_o sort_n of_o flesh_n or_o fish_n note_v that_o a_o pint_n of_o good_a seed_n be_v enough_o to_o make_v at_o one_o time_n and_o to_o keep_v fresh_a a_o competent_a while_n what_o part_n of_o it_o do_v not_o pass_v the_o sarse_n may_v be_v beat_v again_o and_o you_o may_v reserve_v the_o flower_n in_o a_o well_o close_v glass_n and_o make_v fresh_a mustard_n when_o you_o please_v see_v acetaria_n p._n 59_o 103._o nasturtium_n vide_fw-la pickle_n orange_n see_v limon_n in_o pickle_n 5._o parsnip_n take_v the_o large_a root_n boil_v they_o and_o strip_v the_o skin_n then_o slit_v they_o long-way_n into_o pretty_a thin_a slice_n flower_n and_o fry_v they_o in_o fresh_a butter_n till_o they_o look_v brown_a the_o sauce_n be_v other_o sweet_a butter_n melt_v some_o strew_v sugar_n and_o cinnamon_n upon_o they_o thus_o you_o may_v accommodate_v other_o root_n there_o be_v make_v a_o mash_n or_o pomate_v of_o this_o root_n be_v boil_v very_o tender_a with_o a_o little_a fresh_a cream_n and_o be_v heal_v again_o put_v to_o it_o some_o butter_n a_o little_a sugar_n and_o juice_n of_o limon_n dish_n it_o upon_o sippet_n sometime_o a_o few_o corinth_n be_v add_v penyroyal_a see_v pudding_n pickles_n pickle_a 6._o artichoke_n see_v acetaria_n p._n 9_o 7._o ashen-key_n gather_v they_o young_a and_o boil_v they_o in_o three_o or_o four_o water_n to_o extract_v the_o bitterness_n and_o when_o they_o feel_v tender_a prepare_v a_o syrup_n of_o sharp_a white-wine_n vinegar_n sugar_n and_o a_o little_a water_n then_o boil_v they_o on_o a_o very_a quick_a fire_n and_o they_o will_v become_v of_o a_o green_a colour_n â—it_a to_o be_v potted_a so_o soon_o as_o cold_a 8._o asparagus_n break_v off_o the_o hard_a end_n and_o put_v they_o in_o white-wine_n vinegar_n and_o salt_n well_o cover_v with_o it_o and_o so_o let_v they_o remain_v for_o six_o week_n then_o take_v they_o out_o boil_v the_o liquor_n or_o pickle_n and_o scum_v it_o careful_o if_o need_n be_v renew_v the_o vinegar_n and_o salt_n and_o when_o it_o be_v cold_a pot_n they_o up_o again_o thus_o may_v one_o keep_v they_o the_o whole_a year_n 9_o bean_n take_v such_o as_o be_v fresh_a young_a and_o approach_v their_o full_a growth_n put_v they_o into_o a_o strong_a brine_n of_o white-wine_n vinegar_n and_o salt_n able_a to_o bear_v a_o egg._n cover_v they_o very_o close_o and_o so_o will_v they_o be_v preserve_v twelve_o month_n but_o a_o month_n before_o you_o use_v they_o take_v out_o what_o quantity_n you_o think_v sufficient_a for_o your_o spend_v a_o quarter_n of_o a_o year_n for_o so_o long_a the_o second_o pickle_n will_v keep_v they_o sound_v and_o boil_v they_o in_o a_o skillet_n of_o fresh_a water_n till_o they_o begin_v to_o look_v green_a as_o they_o soon_o will_v do_v then_o place_v they_o one_o by_o one_o to_o drain_v upon_o a_o clean_a course_n napkin_n range_v they_o row_v by_o row_n in_o a_o jar_n and_o cover_v they_o with_o vinegar_n and_o what_o spice_n you_o please_v some_o weight_n be_v lay_v upon_o they_o to_o keep_v they_o under_o the_o pickle_n thus_o you_o may_v preserve_v french-bean_n harico_n etc._n etc._n the_o whole_a year_n about_o 10._o broom-bud_n and_o
pod_n make_v a_o strong_a pickle_n as_o above_o stir_v it_o very_o well_o till_o the_o salt_n be_v quite_o dissolve_v clear_v off_o the_o dregs_o and_o scum_n the_o next_o day_n pour_v it_o from_o the_o bottom_n and_o have_v rub_v the_o bud_n dry_a pot_n they_o up_o in_o a_o pickle-glass_n which_o shall_v be_v frequent_o shake_v till_o they_o sink_v under_o it_o and_o keep_v it_o well_o stop_v and_o cover_v thus_o may_v you_o pickle_v any_o other_o bud_n or_o as_o follow_v 11._o of_o elder_n take_v the_o large_a bud_n and_o boil_v they_o in_o a_o skillet_n with_o salt_n and_o water_n sufficient_a only_o to_o scald_v they_o and_o so_o be_v take_v off_o the_o fire_n let_v they_o remain_v cover_v till_o green_n and_o then_o pot_n they_o with_o vinegar_n and_o salt_n which_o have_v have_v one_o boil_v up_o to_o cleanse_v it_o 12._o collyflower_n boil_v they_o till_o they_o fall_v in_o piece_n then_o with_o some_o of_o the_o stalk_v and_o worst_a of_o the_o flower_n boil_v it_o in_o a_o part_n of_o the_o liquor_n till_o pretty_a strong_a then_o be_v take_v off_o strain_v it_o and_o when_o settle_v clear_v it_o from_o the_o bottom_n then_o with_o dill_n gross_a pepper_n a_o pretty_a quantity_n of_o salt_n when_o cold_a add_v as_o much_o vinegar_n as_o will_v make_v it_o sharp_a and_o pour_v all_o upon_o the_o collyflower_n and_o so_o as_o to_o keep_v they_o from_o touch_v one_o another_o which_o be_v prevent_v by_o put_v paper_n close_o to_o they_o cornelian_o be_v pickle_v like_o olive_n 13._o cowslip_n pick_a very_o clean_o to_o each_o pound_n of_o flower_n allow_v about_o one_o pound_n of_o loaf-sugar_n and_o one_o pint_n of_o white-wine_n vinegar_n which_o boil_v to_o a_o syrup_n and_o cover_v it_o scalding-hot_a thus_o you_o may_v pickle_n clove-gillyflower_n elder_a and_o other_o flower_n which_o be_v eat_v alone_o make_v a_o very_a agreeable_a salletine_n 14._o cucumber_n take_v the_o gorkem_n or_o small_a cucumber_n put_v they_o into_o rape-vinegar_n and_o boil_v and_o cover_v they_o so_o close_o as_o none_o of_o the_o vapour_n may_v issue_v forth_o and_o also_o let_v they_o stand_v till_o the_o next_o day_n then_o boil_v they_o in_o fresh_a white-wine_n vinegar_n with_o large_a mace_n nutmeg_n ginger_n white_a pepper_n and_o a_o little_a salt_n according_a to_o discretion_n strain_v the_o former_a liquor_n from_o the_o cucumber_n and_o so_o place_v they_o in_o a_o jar_n or_o wide_o mouth_v glass_n lay_v a_o little_a dill_n and_o fennel_n between_o each_o rank_n and_o cover_v all_o with_o the_o fresh_a scalding-hot_a pickle_n keep_v all_o close_a and_o repeat_v it_o daily_o till_o you_o find_v they_o sufficient_o green_a in_o the_o same_o sort_n cucumber_n of_o the_o large_a size_n be_v peel_a and_o cut_v into_o thin_a slice_n be_v very_o delicate_a another_o wipe_v they_o clean_o put_v they_o in_o a_o very_a strong_a brine_n of_o water_n and_o salt_n to_o soak_v two_o or_o three_o hour_n or_o long_o if_o you_o see_v cause_n then_o range_v they_o in_o the_o jar_n or_o barrellet_n with_o herb_n and_o spice_n as_o usual_a and_o cover_v they_o with_o hot_a liquor_n make_v of_o two_o part_n beer-vinegar_n and_o one_o of_o white-wine_n vinegar_n let_v all_o be_v very_o well_o close_v a_o fortnight_n after_o scald_v the_o pickle_n again_o and_o repeat_v it_o as_o above_z thus_o they_o will_v keep_v long_o and_o from_o be_v so_o soon_o sharp_a eat_v crimp_n and_o well_o taste_v though_o not_o altogether_o so_o green_a you_o may_v add_v a_o walnut-leaf_n hyssop_n costmary_n etc._n etc._n and_o as_o some_o do_v strew_v on_o they_o a_o little_a powder_n of_o roch-allom_n which_o make_v they_o firm_a and_o eatable_a within_o a_o month_n or_o six_o week_n after_o mango_n of_o cucumber_n take_v the_o big_a cucumber_n and_o most_o of_o the_o mango_n size_n that_o look_v green_a open_v they_o on_o the_o top_n or_o side_n and_o scoop_v out_o the_o seed_n supply_v their_o place_n with_o a_o small_a clove_n of_o garlic_n or_o some_o roccombo_n seed_n then_o put_v they_o into_o a_o earthen_a glaze_v jar_n or_o wide-mouthed_a glass_n with_o as_o much_o white_a wine_n vinegar_n as_o will_v cover_v they_o boil_v they_o in_o the_o vinegar_n with_o pepper_n cloves_n mace_n etc._n etc._n and_o when_o off_o the_o fire_n as_o much_o salt_n as_o will_v make_v a_o gentle_a brine_n and_o so_o pour_v all_o boyling-hot_a on_o the_o cucumber_n cover_v they_o close_o till_o the_o next_o day_n then_o put_v they_o with_o a_o little_a dill_n and_o pickle_v into_o a_o large_a skillet_n and_o give_v they_o a_o boyl_n or_o two_o return_v they_o into_o the_o vessel_n again_o and_o when_o all_o be_v cold_a add_v a_o good_a spoonful_n of_o the_o best_a mustard_n keep_v it_o from_o the_o air_n and_o so_o have_v you_o a_o excellent_a mango_n when_o you_o have_v occasion_n to_o take_v any_o out_o make_v use_n of_o a_o spoon_n and_o not_o your_o finger_n elder_n see_v bud_n flower_n see_v cowslip_n and_o for_o other_o flower_n 15._o limon_n take_v slice_n of_o the_o thick_a rind_n limon_n boil_v and_o shift_v they_o in_o several_a water_n till_o they_o be_v pretty_a tender_a then_o drain_v and_o wipe_v they_o dry_a with_o a_o clean_a cloth_n and_o make_v a_o pickle_n with_o a_o little_a white-wine_n vinegar_n one_o part_n to_o two_o of_o fair_a water_n and_o a_o little_a sugar_n careful_o scum_v when_o all_o be_v cold_a pour_v it_o on_o the_o peel_a rind_n and_o cover_v it_o all_o close_a in_o a_o convenient_a glass_n jar_v some_o make_v a_o syrup_n of_o vinegar_n white-wine_n and_o sugar_n not_o too_o thick_a and_o pour_v it_o on_o hot_a 16._o melon_n the_o abortive_a and_o after-fruit_n of_o melon_n be_v pickle_v as_o cucumber_v make_v a_o excellent_a salad_n 17._o mushroom_n take_v a_o quart_n of_o the_o best_a white-wine_n vinegar_n as_o much_o of_o white-wine_n clove_n mace_n nutmeg_n a_o pretty_a quantity_n beat_v together_o let_v the_o spice_n boil_v therein_o to_o the_o consumption_n of_o half_a then_o take_v off_o and_o be_v cold_a pour_v the_o liquor_n on_o the_o mushroom_n but_o leave_v out_o the_o boil_a spice_n and_o cast_v in_o of_o the_o same_o sort_n of_o spice_n whole_a the_o nutmeg_n only_o slit_v in_o quarter_n with_o some_o limon-peel_n white_a pepper_n and_o if_o you_o please_v a_o whole_a raw_a onion_n which_o take_v out_o again_o when_o it_o begin_v to_o perish_v another_o the_o mushroom_n peel_a etc._n etc._n throw_v they_o into_o water_n and_o then_o into_o a_o sauce-pan_n with_o some_o long_a pepper_n cloves_n mace_n a_o quarter_v nutmeg_n with_o a_o onion_n shallot_n or_o roccombo-seed_n and_o a_o little_a salt_n let_v they_o all_o boil_v a_o quarter_n of_o a_o hour_n on_o a_o very_a quick_a fire_n then_o take_v out_o and_o cold_a with_o a_o pretty_a quantity_n of_o the_o former_a spice_n boil_v they_o in_o some_o white-wine_n which_o be_v cold_a cast_v upon_o the_o mushroom_n and_o fill_v up_o the_o pot_n with_o the_o best_a white-wine_n a_o bay-leaf_n or_o two_o and_o a_o handful_n of_o salt_n then_o cover_v they_o with_o the_o liquor_n and_o if_o for_o long_a keep_n pour_fw-fr salad-oil_n over_o all_o though_o they_o will_v be_v preserve_v a_o year_n without_o it_o they_o be_v sometime_o boil_v in_o salt_n and_o water_n with_o some_o milk_n and_o lay_v they_o in_o the_o colend_a to_o drain_v till_o cold_a and_o wipe_v dry_a cast_v they_o into_o the_o pickle_n with_o the_o white-wine_n vinegar_n and_o salt_n grate_a nutmeg_n ginger_n bruise_v clove_n mace_n white_a pepper_n and_o limon-peel_n pour_v the_o liquor_n on_o they_o cold_a without_o boil_v 18._o nasturtium_n indicum_fw-la gather_v the_o bud_n before_o they_o open_v to_o flower_n lay_v they_o in_o the_o shade_n three_o or_o four_o hour_n and_o put_v they_o into_o a_o earthen_a glaze_v vessel_n pour_v good_a vinegar_n on_o they_o and_o cover_v it_o with_o a_o board_n thus_o let_v it_o stand_v for_o eight_o or_o ten_o day_n then_o be_v take_v out_o and_o gentle_o press_v cast_v they_o into_o fresh_a vinegar_n and_o let_v they_o so_o remain_v as_o long_o as_o before_o repeat_v this_o a_o three_o time_n and_o barrel_n they_o up_o with_o vinegar_n and_o a_o little_a salt_n orange_n see_v limon_n 20._o potato_n the_o small_a green_a fruit_n when_o about_o the_o size_n of_o the_o wild_a cherry_n be_v pickle_v be_v a_o agreeable_a salad_n but_o the_o root_n be_v roast_v under_o the_o embers_o or_o otherwise_o open_v with_o a_o knife_n the_o pulp_n be_v butter_v in_o the_o skin_n of_o which_o it_o will_v take_v up_o a_o good_a quantity_n and_o be_v season_v with_o a_o little_a salt_n and_o pepper_n some_o eat_v they_o with_o sugar_n together_o in_o the_o skin_n which_o have_v a_o pleasant_a crimpness_n they_o be_v also_o stew_v and_o bake_v in_o pie_n etc._n etc._n 21._o
purselan_n lay_v the_o stalk_n in_o a_o earthen_a pan_n then_o cover_v they_o with_o beer-vinegar_n and_o water_n keep_v they_o down_o with_o a_o competent_a weight_n to_o imbibe_n three_o day_n be_v take_v out_o put_v they_o into_o a_o pot_n with_o as_o much_o white-wine_n vinegar_n as_o will_v cover_v they_o again_o and_o close_o the_o lid_n with_o paste_n to_o keep_v in_o the_o steam_n then_o set_v they_o on_o the_o fire_n for_o three_o or_o four_o hour_n often_o shake_v and_o stir_v they_o then_o open_a the_o cover_n and_o turn_v and_o remove_v those_o stalk_n which_o lie_v at_o the_o bottom_n to_o the_o top_n and_o boil_v they_o as_o before_o till_o they_o be_v all_o of_o a_o colour_n when_o all_o be_v cold_a pot_n they_o with_o fresh_a white-wine_n vinegar_n and_o so_o you_o may_v preserve_v they_o the_o whole_a year_n round_o 22._o radish_n the_o seed-pods_a of_o this_o root_n be_v pickle_a be_v a_o pretty_a salad_n 23._o sampire_n let_v it_o be_v gather_v about_o michaelmas_n or_o the_o spring_n and_o put_v two_o or_o three_o hour_n into_o a_o brine_n of_o water_n and_o salt_n then_o into_o a_o clean_a tined_a brass_n pot_n with_o three_o part_n of_o strong_a white-wine_n vinegar_n and_o one_o part_n of_o water_n and_o salt_n or_o as_o much_o as_o will_v cover_v the_o sampire_n keep_v the_o vapour_n from_o issue_v out_o by_o paste_v down_o the_o potlid_n and_o so_o hang_v it_o over_o the_o fire_n for_o half_a a_o hour_n only_o be_v take_v off_o let_v it_o remain_v cover_v till_o it_o be_v cold_a and_o then_o put_v it_o up_o into_o small_a barrel_n or_o jar_n with_o the_o liquor_n and_o some_o fresh_a vinegar_n water_n and_o salt_n and_o thus_o it_o will_v keep_v very_o green_a if_o you_o be_v near_o the_o sea_n that_o water_n will_v supply_v the_o place_n of_o brine_n this_o be_v the_o dover_n receipt_n 24._o walnut_n gather_v the_o nut_n young_a before_o they_o begin_v to_o harden_v but_o not_o before_o the_o kernel_n be_v pretty_a white_a steep_v they_o in_o as_o much_o water_n as_o will_n more_o than_o cover_v they_o then_o set_v they_o on_o the_o fire_n and_o when_o the_o water_n boil_v and_o grow_v black_a pour_v it_o off_o and_o supply_v it_o with_o fresh_a boil_v it_o as_o before_o and_o continue_v to_o shift_v it_o till_o it_o become_v clear_a and_o the_o nut_n pretty_a tender_a then_o let_v they_o be_v put_v into_o clean_a spring-water_n for_o two_o day_n change_v it_o as_o before_o with_o fresh_a two_o or_o three_o time_n within_o this_o space_n then_o lay_v they_o to_o drain_v and_o dry_a on_o a_o clean_a course_n cloth_n and_o put_v they_o up_o in_o a_o glass_n jar_n with_o a_o few_o walnut_n leave_v dill_n cloves_n pepper_n whole_a mace_n and_o salt_n strew_v they_o under_o every_o layer_n of_o nut_n till_o the_o vessel_n be_v three_o quarter_n full_a and_o last_o replenish_n it_o with_o the_o best_a vinegar_n keep_v it_o well_o cover_v and_o so_o they_o will_v be_v fit_a to_o spend_v within_o three_o month_n to_o make_v a_o mango_n with_o they_o the_o green_a nut_n prepare_v as_o before_o cover_z the_o bottom_z of_o the_o jar_n with_o some_o dill_n a_o handful_n of_o bay-salt_n etc._n etc._n and_o then_o a_o bed_n of_o nut_n and_o so_o stratum_fw-la upon_o stratum_fw-la as_o above_o add_v to_o the_o spice_n some_o roccombo-seed_n and_o fill_v the_o rest_n of_o the_o jar_n with_o the_o best_a white-wine_n vinegar_n mingle_v with_o the_o best_a mustard_n and_o so_o let_v they_o remain_v close_o cover_v during_o two_o or_o three_o month_n time_n and_o thus_o have_v you_o a_o more_o agreeable_a mango_n than_o what_o be_v bring_v we_o from_o abroad_o which_o you_o may_v use_v in_o any_o sauce_n and_o be_v of_o itself_o a_o rich_a condiment_n thus_o far_o pickles_n 25._o pottage_n maugre_o take_v four_o quart_n of_o spring-water_n two_o or_o three_o onion_n stick_v with_o some_o clove_n two_o or_o three_o slice_n of_o limon-peel_n salt_n whole_a white_a pepper_n mace_n a_o raze_v or_o two_o of_o ginger_n tie_v up_o in_o a_o fine_a cloth_n lawn_n or_o tiffany_n and_o make_v all_o boil_n for_o half_a a_o hour_n then_o have_v spinage_n sorrel_n white_a beet-chard_n a_o little_a cabbage_n a_o few_o small_a top_n of_o cives_fw-la wash_v and_o pick_v clean_o shred_v they_o well_o and_o cast_v they_o into_o the_o liquor_n with_o a_o pint_n of_o blue_a pease_n boil_v soft_a and_o strain_a with_o a_o bunch_n of_o sweet_a herb_n the_o top_n and_o bottom_n of_o a_o french_a roll_n and_o so_o suffer_v it_o to_o boil_v during_o three_o hour_n and_o then_o dish_n it_o with_o another_o small_a french_a roll_n and_o slice_n about_o the_o dish_n some_o cut_a bread_n in_o slice_n and_o fry_a they_o brown_a be_v dry_v put_v they_o into_o the_o pottage_n just_a as_o it_o be_v go_v to_o be_v eat_v the_o same_o herb_n clean_o wash_v break_a and_o pull_v asunder_o only_o be_v put_v in_o a_o close_o cover_v pipkin_n without_o any_o other_o water_n or_o liquor_n will_v stew_v in_o their_o own_o juice_n and_o moisture_n some_o add_v a_o whole_a onion_n which_o after_o a_o while_n shall_v be_v take_v out_o remember_v to_o season_v it_o with_o salt_n and_o spice_n and_o serve_v it_o up_o with_o bread_n and_o a_o piece_n of_o fresh_a butter_n 26._o pudding_n of_o carret_n pare_v off_o some_o of_o the_o crust_n of_o manchet-bread_n and_o grate_v off_o half_a as_o much_o of_o the_o rest_n as_o there_o be_v of_o the_o root_n which_o must_v also_o be_v grate_v then_o take_v half_a a_o pint_n of_o fresh_a cream_n or_o new_a milk_n half_o a_o pound_n of_o fresh_a butter_n six_o new_a lay_v egg_n take_v out_o three_o of_o the_o whites_n mash_n and_o mingle_v they_o well_o with_o the_o cream_n and_o butter_n then_o put_v in_o the_o grate_a bread_n and_o carret_n with_o near_a half_a a_o pound_n of_o sugar_n and_o a_o little_a salt_n some_o grate_a nutmeg_n and_o beat_a spice_n and_o pour_v all_o into_o a_o convenient_a dish_n or_o pan_n butter_v to_o keep_v the_o ingredient_n from_o stick_v and_o burn_v set_v it_o in_o a_o quick_a oven_n for_o about_o a_o hour_n and_o so_o have_v you_o a_o composition_n for_o any_o root-pudding_n 27._o pennyroyal_n the_o cream_n egg_n spice_n etc._n etc._n as_o above_o but_o not_o so_o much_o sugar_n and_o salt_n take_v a_o pretty_a quantity_n of_o penyroyal_a and_o marigold_n flower_n etc._n etc._n very_o well_o shred_v and_o mingle_v with_o the_o cream_n egg_n etc._n etc._n four_o spoonful_n of_o sack_n half_o a_o pint_n more_o of_o cream_n and_o almost_o a_o pound_n of_o beef-suet_n chop_v very_o small_a the_o grating_n of_o a_o twopenny_n loaf_n and_o stir_v all_o well_o together_o put_v it_o into_o a_o bag_n flower_v and_o tie_v it_o fast_o it_o will_v be_v boil_v within_o a_o hour_n or_o may_v be_v bake_v in_o the_o pan_n like_o the_o carrot-pudding_n the_o sauce_n be_v for_o both_o a_o little_a rose-water_n less_o vinegar_n with_o butter_n beat_v together_o and_o pour_v on_o it_o sweeten_v with_o the_o sugar_n caster_n of_o this_o 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