In the same sort Cucumbers of the largest size, being peel’d and cut into thin Slices, are very delicate.

Another.

Wiping them clean, put them in a very strong Brine of Water and Salt, to soak two or three Hours or longer, if you see Cause:  Then range them in the Jarr or Barrellet with Herbs and Spice as usual; and cover them with hot Liquor made of two parts Beer-Vinegar, and one of White-Wine Vinegar:  Let all be very well closed.  A Fortnight after scald the Pickle again, and repeat it, as above:  Thus they will keep longer, and from being so soon sharp, eat crimp and well tasted, tho’ not altogether so green.  You may add a Walnut-Leaf, Hysop, Costmary, &c. and as some do, strow on them a little Powder of Roch-Allom, which makes them firm and eatable within a Month or six Weeks after.

Mango of Cucumbers.

Take the biggest Cucumbers (and most of the Mango size) that look green:  Open them on the Top or Side; and scooping out the Seeds, supply their Place with a small Clove of Garlick, or some Roccombo Seeds.  Then put them into an Earthen Glazed Jarr, or wide-mouth’d Glass, with as much White-Wine Vinegar as will cover them.  Boil them in the Vinegar with Pepper, Cloves, Mace, &c. and when off the Fire, as much Salt as will make a gentle Brine; and so pour all boyling-hot on the Cucumbers, covering them close till the next Day.  Then put them with a little Dill, and Pickle into a large Skillet; and giving them a Boyl or two, return them into the Vessel again:  And when all is cold, add a good Spoonful of the best Mustard, keeping it from the Air, and so have you an excellent Mango. When you have occasion to take any out, make use of a Spoon, and not your Fingers.

Elder. See Buds.

Flowers. See Cowslips, and for other Flowers.

15.  Limon. Take Slices of the thick Rind Limon, Boil and shift them in several Waters, till they are pretty tender:  Then drain and wipe them dry with a clean Cloth; and make a Pickle with a little White-Wine Vinegar, one part to two of fair Water, and a little Sugar, carefully scum’d.  When all is cold, pour it on the peel’d Rind, and cover it all close in a convenient Glass Jarr.  Some make a Syrup of Vinegar, White-Wine and Sugar not too thick, and pour it on hot.

16.  Melon. The abortive and after-Fruit of Melons being pickled as Cucumber, make an excellent Sallet.

17.  Mushrom. Take a Quart of the best White-Wine Vinegar; as much of White-Wine, Cloves, Mace, Nutmeg a pretty Quantity, beaten together:  Let the Spice boil therein to the Consumption of half; then taken off, and being cold, pour the Liquour on the Mushroms; but leave out the boiled Spice, and cast in of the same sort of Spice whole, the Nutmeg only slit in Quarters, with some Limon-Peel, white Pepper; and if you please a whole raw Onion, which take out again when it begins to perish.