These must be taken when about the size of hen-eggs, and none but
perfectly sound ones accepted. Wrap them up singly in vine leaves
recently plucked, and place them lightly in a saucepan, with plenty of
leaves under, amongst, and above them, and thoroughly cover them with
water. Boil them slowly until the peels begin to start, and separate,
then carefully take them up, and drain them on a sieve. When cold, pare
them carefully, and, replacing them in the pan, cover so well that none
of the steam can escape, and continue the simmering until they are of a
nice green colour. Now take them up, and let them drain, and get cold.
Put them into little jars, and cover the fruit with white-wine vinegar,
put a round of pasteboard on the top, and pour in melted mutton suet.
Tie bladder over and leather above that, and keep them cool and dry for
three or four months. They will be a good pickle at a little expense.