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PICCALILI.

Pickle gherkins, French beans, and cauliflower, separately, as already directed; the other vegetables used are carrots, onions, capsicums, white cabbage, celery, and, indeed almost any kind may be put into this pickle, except walnuts and red cabbage.  They must be cut in small pieces, and soaked in brine, the carrots only, requiring to be boiled in it to make them tender; then prepare a liquor as follows:  into half a gallon of vinegar put two ounces of ginger, one of whole black pepper, one of whole allspice, and one of bruised chillies, three ounces of shalots, and one ounce of garlic; boil together nearly twenty minutes; mix a little of it in a basin, with two ounces of flour of mustard and one ounce of turmeric, and stir it in gradually with the rest; then pour the liquor over the vegetables.

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TO PICKLE MUSHROOMS.

Choose small button mushrooms, clean and wipe them, and throw them into cold water, then put into a stewpan with a little salt, and cover them with distilled vinegar, and simmer a few minutes.  Put them in bottles with a couple of blades or so of mace, and when cold, cork them closely.

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TO PICKLE ONIONS.

Choose all of a size and soak in boiling brine, when cold, drain them and put them in bottles, and fill up with hot distilled vinegar; if they are to be white, use white wine vinegar; if they are to be brown, use the best distilled vinegar, adding, in both cases, a little mace, ginger, and whole pepper.

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TO PICKLE WHITE AND RED CABBAGE.

Take off the outside leaves, cut out the stalk, and shred the cabbage into a cullender, sprinkle with salt, let it remain for twenty-four hours, then drain it.  Put it into jars, and fill up with boiling vinegar, prepared with the usual spices; if the cabbage is red, a little cochineal powdered, or a slice or two of beet-root is necessary to make the pickle a fine colour; if it is white cabbage, add instead, a little turmeric powder.

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TO PICKLE WALNUTS.

Soak in brine for a week, prick them, and simmer in brine, then let them lay on a sieve to drain, and to turn black, after which place them in jars, and pour over boiling spiced vinegar.

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AN OLD WAY OF PICKLING CUCUMBERS.

Cut the cucumbers in small pieces, length ways, with the peel left on; lay them in salt for twenty-four hours, then dry the pieces with a cloth, lay them in a deep dish, and pour over the following mixture:  some vinegar boiled with cayenne pepper, whole ginger, a little whole pepper, and mustard seed, a few West India pickles are by some considered an improvement.  This mixture should stand till nearly cold before covering the cucumbers, which should then be bottled.  This pickle is fit for eating a few days after it is made, and will also keep good in a dry place as long as may be required.