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Classic
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page 180
English Bamboo.
Cut the large young shoots of elder, which put out in the middle of May, (the
middle stalks are most tender;) peel off the outward peel, or skin, and lay them
in salt and water very strong, one night. Dry them piece by piece in a cloth.
Have in readiness a pickle thus made and boiled: to a quart of vinegar put an
ounce of white pepper, an ounce of sliced ginger, a little mace and pimento, and
pour boiling on the elder-shoots, in a stone jar; stop close, and set by the
fire two hours, turning the jar often, to keep it scalding hot. If not green
when cold, strain off the liquor, and pour boiling-hot again; keep it hot as
before.--Or, if you intend to make Indian pickle, the above shoots are a great
improvement to it; in which case you need only pour boiling vinegar and
mustard-seed, on them; and keep them till your jar of pickles shall be ready to
receive them. The cluster of elder-flowers before it opens, makes a delicious
pickle to eat with boiled mutton. It is only done by pouring boiling vinegar
over.
Melon Mangoes.
There is a particular sort for this purpose, which the gardeners know. Cut a
square small piece out of one side, and through that take out the seeds, and mix
with them mustard-seeds and shred garlick; stuff the melon as full as the space
will allow, and replace the square piece. Bind it up with a small new
pack-thread. Boil a good quantity of vinegar, to allow for wasting, with
peppers, salt, ginger, and pour boiling hot over the mangoes four successive
days; the last, put flour of mustard, and scraped horse-radish, into the vinegar
just as it boils up. Stop close. Observe that there is plenty of vinegar. All
pickles are spoiled if not well covered. Mangoes should be done soon after they
are gathered. Large cucumbers, called green turley, prepared as mangoes, are
excellent, and come sooner into eating.
Mark, the greater number of times boiling vinegar is poured over either sort,
the sooner it will be ready.
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