sprig_n of_o tansie_n and_o let_v it_o be_v fry_v so_o as_o to_o look_v green_a in_o the_o dish_n with_o a_o strew_v of_o sugar_n and_o store_n of_o the_o juice_n of_o orange_n some_o affect_v to_o have_v it_o fry_v a_o little_a brown_a and_o crisp_a 31._o tart_a of_o herb_n a_o herb-tart_a be_v make_v thus_o boil_v fresh_a cream_n or_o milk_n with_o a_o little_a grate_a bread_n or_o naples-biscuit_n which_o be_v better_o to_o thicken_v it_o a_o pretty_a quantity_n of_o chervile_a spinach_n beete_n or_o what_o other_o herb_n you_o please_v be_v first_o parboiled_a and_o chop_v then_o add_v macaron_n or_o almond_n beat_v to_o a_o paste_n a_o little_a sweet_a butter_n the_o yolk_n of_o five_o egg_n three_o of_o the_o whites_n reject_v to_o these_o some_o add_v corinth_n plump_v in_o milk_n or_o boil_v therein_o sugar_n spice_n at_o discretion_n and_o stir_v it_o all_o together_o over_o the_o fire_n bake_v it_o in_o the_o tart-pan_n 32._o thistle_n take_v the_o long_a stalk_n of_o the_o middle_a leaf_n of_o the_o milky-thistle_n about_o may_n when_o they_o be_v young_a and_o tender_a wash_v and_o scrape_v they_o and_o boil_v they_o in_o water_n with_o a_o little_a salt_n till_o they_o be_v very_o soft_a and_o so_o let_v they_o lie_v to_o drain_v they_o be_v eat_v with_o fresh_a butter_n melt_v not_o too_o thin_a and_o be_v a_o delicate_a and_o wholesome_a dish_n other_o stalk_n of_o the_o same_o kind_n may_v so_o be_v treat_v as_o the_o burr_n be_v tender_a and_o disarm_v of_o its_o prickle_n etc._n etc._n 33._o trufles_n and_o other_o tuber_n and_o boleti_n be_v roast_v whole_a in_o the_o embers_o then_o slice_v and_o stew_v in_o strong_a broth_n with_o spice_n etc._n etc._n as_o mushroom_n be_v vide_fw-la acetar_n p._n 42._o 34._o turnip_n take_v their_o stalk_n when_o they_o begin_v to_o run_v up_o to_o seed_n as_o far_o as_o they_o will_v easy_o break_v downward_o peel_n and_o tie_v they_o in_o bundle_n then_o boil_v they_o as_o they_o do_v asparagus_n be_v to_o be_v eat_v with_o melt_a butter_n last_o 35._o mince_a or_o sallet-all-sort_n take_v almond_n blanch_v in_o cold_a water_n cut_v they_o round_o and_o thin_a and_o so_o leave_v they_o in_o the_o water_n then_o have_v pickle_a cucumber_n olive_n cornelian_o caper_n berberry_n red-beet_a bud_n of_o nasturtium_n broom_n etc._n etc._n purslan-stalk_n sampire_n ash-key_n walnut_n mushroom_n and_o almost_o of_o all_o the_o pickle_a furniture_n with_o raisin_n of_o the_o sun_n stone_v citron_n and_o orange-peel_n corinth_n well_o cleanse_v and_o dry_v etc._n etc._n mince_v they_o several_o except_o the_o corinth_n or_o all_o together_o and_o strew_v they_o over_o with_o any_o candy_a flower_n and_o so_o dispose_v of_o they_o in_o the_o same_o dish_n both_o mix_v and_o by_o themselves_o to_o these_o add_v roast_v maroon_n pistachio_n pine-kernel_n and_o of_o almond_n four_o time_n as_o much_o as_o of_o the_o rest_n with_o some_o rose-water_n here_o also_o come_v in_o the_o pickle_a flower_n and_o vinegar_n in_o little_a china_n dish_n and_o thus_o have_v you_o a_o universal_a winter-sallet_n or_o a_o all_o sort_n in_o compendium_n fit_v for_o a_o city_n feast_n and_o distinguish_v from_o the_o grand-sallet_n which_o shall_v consist_v of_o the_o green_a blanch_v and_o unpickle_v under_o a_o stately_a pennash_n of_o sellery_n adorn_v with_o bud_n and_o flower_n and_o thus_o have_v we_o present_v you_o a_o taste_n of_o our_o english_a garden_n housewifry_n in_o the_o matter_n of_o salad_n and_o though_o some_o of_o they_o may_v be_v vulgar_a as_o be_v most_o of_o the_o best_a thing_n yet_o she_o be_v willing_a to_o impart_v they_o to_o show_v the_o plenty_n riches_n and_o variety_n of_o the_o sallet-garden_n and_o to_o justify_v what_o have_v be_v assert_v of_o the_o possibility_n of_o live_v not_o unhapy_o on_o herb_n and_o plant_n according_a to_o original_a and_o divine_a institution_n improve_v by_o time_n and_o long_a experience_n and_o if_o we_o have_v admit_v mushroom_n among_o the_o rest_n contrary_a to_o our_o intention_n and_o for_o reason_n give_v acet_fw-la p._n 43._o since_o many_o will_n by_o no_o mean_n abandon_v they_o we_o have_v endeavour_v to_o preserve_v they_o from_o those_o pernicious_a effect_n which_o be_v attribute_v to_o and_o real_o in_o they_o we_o can_v tell_v indeed_o whether_o they_o be_v so_o treat_v and_o accommodate_v for_o the_o most_o luxurious_a of_o the_o caesarean_a table_n when_o that_o monarchy_n be_v in_o its_o high_a strain_n of_o epicurism_n and_o ingross_v this_o haugout_n for_o their_o second_o course_n whilst_o this_o we_o know_v that_o it_o be_v but_o what_o nature_n afford_v all_o her_o vagabond_n under_o every_o hedge_n and_o now_o that_o our_o salad_n may_v not_o want_v a_o glass_n of_o generous_a wine_n of_o the_o same_o growth_n with_o the_o rest_n of_o the_o garden_n to_o recommend_v it_o let_v we_o have_v your_o opinion_n of_o the_o follow_v cowslip-wine_n to_o every_o gallon_n of_o water_n put_v two_o pound_n of_o sugar_n boil_v it_o a_o hour_n and_o set_v it_o to_o cool_v then_o spread_v a_o good_a brown_a toast_n on_o both_o side_n with_o yeast_n but_o before_o you_o make_v use_v of_o it_o beat_v some_o syrup_n of_o citron_n with_o it_o a_o ounce_n and_o half_a of_o syrup_n to_o each_o gallon_n of_o liquor_n then_o put_v in_o the_o toast_n whilst_o hot_a to_o assist_v its_o fermentation_n which_o will_v cease_v in_o two_o day_n during_o which_o time_n cast_v in_o the_o cowslip-flower_n a_o little_a bruise_v but_o not_o much_o stamp_v to_o the_o quantity_n of_o half_a a_o bushel_n to_o too_o gallon_n or_o rather_o three_o peck_v four_o lemon_n slice_v with_o the_o rind_n and_o all_o last_o one_o pottle_n of_o white_a or_o rhenish_n wine_n and_o then_o after_o two_o day_n tun_n it_o up_o in_o a_o sweet_a cask_n some_o leave_n out_o all_o the_o syrup_n and_o here_o before_o we_o conclude_v since_o there_o be_v nothing_o of_o more_o constant_a use_n than_o good_a vinegar_n or_o that_o have_v so_o near_o a_o affinity_n to_o all_o our_o acetaria_n we_o think_v it_o not_o amiss_o to_o add_v the_o follow_v much_o approve_a receipt_n vinegar_n to_o every_o gallon_n of_o spring_n water_n let_v there_o be_v allow_v three_o pound_n of_o malaga-raisin_n put_v they_o in_o a_o earthen_a jar_n and_o place_v they_o where_o they_o may_v have_v the_o hot_a sun_n from_o may_n till_o michaelmas_n then_o press_v they_o well_o tun_n the_o liquor_n up_o in_o a_o very_a strong_a iron-hooped_a vessel_n to_o prevent_v its_o burst_n it_o will_v appear_v very_o thick_a and_o muddy_a when_o new_o press_v but_o will_v refine_v in_o the_o vessel_n and_o be_v as_o clear_a as_o wine_n thus_o let_v it_o remain_v untouched_a for_o three_o month_n before_o it_o be_v draw_v off_o and_o it_o will_v prove_v excellent_a vinegar_n butter_n butter_n be_v likewise_o so_o frequent_a and_o necessary_a a_o ingredient_n to_o divers_a of_o the_o forego_n appendant_o it_o shall_v be_v careful_o melt_v that_o it_o turn_v not_o to_o a_o oil_n which_o be_v prevent_v by_o melt_v it_o leisurely_o with_o a_o little_a fair_a water_n at_o the_o bottom_n of_o the_o dish_n or_o pan_n and_o by_o continual_a shake_n and_o stir_v keep_v from_o boil_a or_o over-heating_a which_o make_v it_o rank_a other_o rare_a and_o exquisite_a liquor_n and_o teas_n product_n of_o our_o garden_n only_o we_o may_v superadd_a which_o we_o leave_v to_o our_o lady_n housewife_n who_o province_n indeed_o all_o this_o while_o it_o be_v the_o table_n abstemious_a person_n who_o eat_v no_o flesh_n 151._o nor_o be_v under_o vow_n 161_o 162_o 165_o abstersives_n 65_o acetaria_n criticism_n on_o the_o word_n how_o they_o differ_v from_o olera_fw-la etc._n etc._n 2_o 4_o 5_o 184_o achilles_n 119_o acid_n 98._o 106._o 124_o adam_n and_o eve_n live_v on_o vegetabl_n and_o plant_n 146._o 148_o african_n eat_v capsiâ—um_fw-la indicum_fw-la 52_o age_a person_n 67._o sallet-eater_n 124_o 132_o ague_n 125_o air_n 125_o 124._o 132_o alliarm_n 29_o ale_n 23_o alleluja_n 73_o alâ—xâ—nders_n 2_o allium_fw-la 27_o altar_n dedicate_v to_o lettuce_n 32_o anagallis_n 13_o annaeus_n serenus_n poison_v by_o mushroom_n 41_o anatomy_n comparative_a 139_o antecoenia_fw-la 115_o antediluvian_o eat_v no_o flesh_n for_o 2000_o year_n 124._o 149._o 160_o aparine_n 19_o aperitives_n 15_o appetite_n 20._o 31._o 47._o 50_o 55._o 62._o 63._o 65._o 144._o how_o to_o subdue_v 151_o apician_n luxury_n 159_o apium_n 54._o italicum_fw-la 63_o 〈◊〉_d 〈◊〉_d 〈◊〉_d 〈◊〉_d 〈◊〉_d 5_o aromatic_n 19_o 29._o 104_o 22_o artichoke_n 7_o 8_o 9_o arum_fw-la theophrasti_fw-la 74_o ascalonia_n 63_o ascetic_n 165_o asparagus_n 66._o preferable_a to_o the_o dutch_a 67._o how_o to_o cover_n in_o winter_n without_o dung_n asphodel_n 35._o 73_o astringent_n 13._o 15._o 89_o ashmatical_a 47_o assa_fw-la foetida_fw-la 60_o atriplex_fw-la
both_o among_o the_o ancient_n and_o modern_a artichoak_v clear_v it_o of_o the_o leave_n and_o cut_v the_o bottom_n in_o pretty_a thin_a slice_n or_o quarter_n then_o fry_v they_o in_o fresh_a butter_n with_o some_o parsley_n till_o it_o be_v crisp_a and_o the_o slice_n tender_a and_o so_o dish_n they_o with_o other_o fresh_a melt_a butter_n how_o a_o poiverade_n be_v make_v and_o the_o bottom_n preserve_v all_o the_o winter_n see_v acetaria_n p._n 8_o 9_o ashen-key_n see_v pickle_n asparagus_n see_v pickle_n beet_n see_v pickle_n broom_n see_v pickle_n bud_n see_v pickle_n caper_n see_v pickle_n carret_n see_v pudding_n champignon_fw-fr see_v mushroom_n 2._o chessnut_n roast_a under_o the_o embers_o or_o dry_v fry_v till_o they_o shell_n and_o quit_v their_o husk_n may_v be_v slit_v the_o juice_n of_o orange_n squeeze_v on_o a_o lump_n of_o hard_a sugar_n dissolve_v to_o which_o add_v some_o claret_n wine_n collyflower_n see_v pickle_n cucumber_n see_v pickle_n elder-flower_n see_v pickle_n flower_n see_v pickle_n gillyflower_n see_v pickle_n herb_n see_v pudding_n and_o tart._n limon_n see_v pickle_n 3._o mushroom_n choose_v the_o small_a firm_a and_o white_a button_n grow_v upon_o sweet_a pasture_n ground_n neither_o under_o or_o about_o any_o tree_n strip_v off_o the_o upper_a skin_n and_o pare_v away_o all_o the_o black_a spongy_a bottom_n part_n then_o slice_v they_o in_o quarter_n and_o cast_v they_o in_o water_n a_o while_n to_o cleanse_v then_o boil_v they_o in_o fresh_a water_n and_o a_o little_a sweet_a butter_n some_o boil_v they_o a_o quarter_n of_o a_o hour_n first_o and_o then_o take_v they_o out_o dry_v they_o in_o a_o cloth_n press_v out_o the_o water_n and_o whilst_o hot_a add_v the_o butter_n and_o then_o boil_v a_o full_a hour_n to_o exhaust_v the_o malignity_n shift_v they_o in_o another_o clean_a water_n with_o butter_n as_o before_o till_o they_o become_v sufficient_o tender_a then_o be_v take_v out_o pour_v upon_o they_o as_o much_o strong_a mutton_n or_o other_o broth_n as_o will_v cover_v they_o with_o six_o spoonful_n of_o white-wine_n twelve_o clove_n as_o many_o pepper-corn_n four_o small_a young_a onion_n half_o a_o handful_n of_o persly_n bind_v up_o with_o two_o or_o three_o spriggs_n of_o thyme_n a_o anchovy_n oyster_n raw_a or_o pickle_a a_o little_a salt_n sweet_a butter_n and_o so_o let_v they_o stew_n see_v acetar_n p._n 39_o another_o prepare_v and_o cleanse_v as_o above_o and_o cast_v into_o fountainwater_n to_o preserve_v they_o from_o grow_v black_a boil_v they_o in_o fresh_a water_n and_o salt_n and_o whilst_o on_o the_o fire_n cast_v in_o the_o mushroom_n let_v they_o boil_v till_o they_o become_v tender_a then_o stew_n they_o leisurely_o between_o two_o dish_n the_o water_n be_v drain_v from_o they_o in_o a_o three_o part_n of_o white-wine_n and_o butter_n a_o small_a bundle_n of_o sweet_a herb_n at_o discretion_n to_o these_o add_v broth_n as_o before_o with_o clove_n mace_n nutmeg_n anchovy_n one_o be_v sufficient_a oyster_n etc._n etc._n a_o small_a onion_n with_o the_o green_a stem_n chop_v small_a and_o last_o some_o mutton-gravy_n rub_v the_o dish_n gentle_o with_o a_o clove_n of_o garlic_n or_o some_o rocombo_n seed_n in_o its_o stead_n some_o beat_v the_o yolk_n of_o a_o fresh_a egg_n with_o vinegar_n and_o butter_n and_o a_o little_a pepper_n in_o france_n some_o more_o compendious_o be_v peel_a and_o prepare_v cast_v they_o into_o a_o pipkin_n where_o with_o the_o sweet_a herb_n spice_n and_o a_o onion_n they_o stew_v they_o in_o their_o own_o juice_n without_o any_o other_o water_n or_o liquor_n at_o all_o and_o then_o take_v out_o the_o herb_n and_o onion_n thicken_v it_o with_o a_o little_a butter_n and_o so_o eat_v they_o in_o poiverade_n the_o large_a mushroom_n well_o cleanse_v etc._n etc._n be_v cut_v into_o quarter_n and_o strew_v with_o pepper_n and_o salt_n be_v broil_v on_o the_o grid-iron_n and_o eat_v with_o fresh_a butter_n in_o powder_n be_v fresh_a gather_v cleanse_v etc._n etc._n and_o cut_v in_o piece_n stew_n they_o in_o water_n and_o salt_n and_o be_v take_v forth_o dry_v they_o with_o a_o cloth_n then_o put_v they_o into_o a_o earth-glazed_n pot_n set_v they_o into_o the_o oven_n after_o the_o bread_n be_v draw_v repeat_v this_o till_o they_o be_v perfect_o dry_a and_o reserve_v they_o in_o paper_n to_o crumble_v into_o what_o sauce_n you_o please_v for_o the_o rest_n see_v pickle_n 4._o mustard_n procure_v the_o best_a and_o weighty_a seed_n cast_v it_o into_o water_n two_o or_o three_o time_n till_o no_o more_o of_o the_o husk_n arise_v then_o take_v out_o the_o sound_n which_o will_v sink_v to_o the_o bottom_n rub_v it_o very_o dry_a in_o warm_a course_n clothes_n show_v it_o also_o a_o little_a to_o the_o fire_n in_o a_o dish_n or_o pan._n then_o stamp_v it_o as_o small_a as_o to_o pass_v through_o a_o fine_a tiffany_a sieve_n then_o slice_v some_o horse-raddish_n and_o lay_v it_o to_o soak_v in_o strong_a vinegar_n 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