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Classic
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page 178
paper bags; and Truffles, Morels, Lemon-peel, in a dry place, ticketted.
Small close Cabbages,
laid on a stone floor before the frost sets in, will blanch and be very fine,
after many weeks keeping.
PICKLES.
Rules to be observed with Pickles.
Keep them closely covered; and have a wooden spoon, with holes, tied to each
jar; all metal being improper. They should be well kept from the air; the large
jars be seldom opened; and small ones, for the different pickles in use, should
be kept for common supply, into which what is not eaten may be returned, and the
top closely covered.
Acids dissolve the lead that is in the tinning of saucepans. When necessary to
boil vinegar, do it in a stone jar on the hot hearth. Pickles should never be
put into glazed jars, as salt and vinegar penetrate the glaze, which is
poisonous.
Lemon Pickle.
Wipe six lemons, cut each into eight pieces; put on them a pound of salt, six
large cloves of garlick, two ounces of horse-radish sliced thin, likewise of
cloves, mace, nutmeg, and Cayenne, a quarter of an ounce each, and two ounces of
flour of mustard; to these put two quarts of vinegar. Boil a quarter of an hour
in a well-tinned sauce-pan; or, which is better, do it in a strong jar, in a
kettle of boiling water; or set the jar on the hot hearth till done. Set the jar
by, and stir it daily for six weeks; keep the jar close covered. Put it into
small bottles.
Indian Pickle.
Lay a pound of white ginger in water one night; then scrape, slice, and lay it
in salt in a pan till the other ingredients shall be ready.
Peel, slice, and salt a pound of garlick three days, then put it in the sun to
dry. Salt and dry long pepper in the same way.
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