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Classic
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page 208
and put them in more salt and water of the same warmth; then cover them with
cabbage leaves till they turn green, when they are done, drain the salt and
water off, then boil your vinegar, and pour it over them: they will be fit for
use in three days.
To pickle Beets.
Put into a gallon of cold vinegar as many beets as the vinegar will hold, and
put thereto half an ounce of whole pepper, half an ounce of all spice, a little
ginger, if you like it, and one head of garlic.
Note. Boil the beets in clear water, with their dirt on as they are taken out of
the earth, then take them out and peal them, and when the vinegar is cold put
them in, and in two days they will be fit for use. The spice must be boiled in
the vinegar.
To make Peach Sweetmeats.
To one pound of Peaches put half a pound of good brown sugar, with half a pint
of water to dissolve it, first clarifying it with an egg; then boil the peaches
and sugar together, skimming the egg off, which will rise on the top, till it is
of the thickness of a jelly. If you wish to do them whole, do not peel them, but
put them into boiling water, and give
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