23.  Sampier. Let it be gathered about Michaelmas (or the Spring) and put two or three hours into a Brine of Water and Salt; then into a clean Tin’d Brass Pot, with three parts of strong White-Wine Vinegar, and one part of Water and Salt, or as much as will cover the Sampier, keeping the Vapour from issuing out, by pasting down the Pot-lid, and so hang it over the Fire for half an Hour only.  Being taken off, let it remain covered till it be cold; and then put it up into small Barrels or Jars, with the Liquor, and some fresh Vinegar, Water and Salt; and thus it will keep very green.  If you be near the Sea, that Water will supply the place of Brine.  This is the Dover Receit.

24.  Walnuts. Gather the Nuts young, before they begin to harden, but not before the Kernel is pretty white:  Steep them in as much Water as will more than cover them.  Then set them on the Fire, and when the water boils, and grows black, pour it off, and supply it with fresh, boiling it as before, and continuing to shift it till it become clear, and the Nuts pretty tender:  Then let them be put into clean Spring Water for two Days, changing it as before with fresh, two or three times within this space:  Then lay them to drain, and dry on a clean course Cloth, and put them up in a Glass Jar, with a few Walnut Leaves, Dill, Cloves, Pepper, whole Mace and Salt; strowing them under every Layer of Nuts, till the Vessel be three quarters full; and lastly, replenishing it with the best Vinegar, keep it well covered; and so they will be fit to spend within three Months.

To make a Mango with them.

The green Nuts prepared as before, cover the Bottom of the Jar with some Dill, an Handful of Bay-Salt, &c. and then a Bed of Nuts; and so stratum upon stratum, as above, adding to the Spice some Roccombo-Seeds; and filling the rest of the Jar with the best White-Wine Vinegar, mingled with the best Mustard; and to let them remain close covered, during two or three Months time:  And thus have you a more agreeable Mango than what is brought us from abroad; which you may use in any Sauce, and is of it self a rich Condiment.

Thus far Pickles.

25.  Potage Maigre. Take four Quarts of Spring-Water, two or three Onions stuck with some Cloves, two or three Slices of Limon Peel, Salt, whole white Pepper, Mace, a Raze or two of Ginger, tied up in a fine Cloth (Lawn or Tiffany) and make all boil for half an Hour; Then having Spinage, Sorrel, white Beet-Chard, a little Cabbage, a few small Tops of Cives, wash’d and pick’d clean, shred them well, and cast them into the Liquor, with a Pint of blue Pease boil’d soft and strain’d, with a Bunch of sweet Herbs, the Top and Bottom of a French Roll; and so suffer it to boil during three Hours; and then dish it with another small French Roll, and Slices about the Dish:  Some cut Bread in slices, and frying them brown (being dried) put them into the Pottage just as it is going to be eaten.