These are more useful as garnishes than otherwise, and a great many
are annually pickled for that purpose. Take half a sieve of fine,
high-coloured fruit, pick out all the nice bunches that are sound, and
keep them apart by themselves; the best of the single ones must also
be had, but put in separate jars. Wash both in salt and water, and set
them to drain. Now take two and a half pounds of bay salt to each
gallon of water, and fill up the jars with the mixture, to running
over; skim them daily for four or five days, and then pour the liquor
away, and fill the jars again with a similar mixture of salt and water,
adding half a pint of the strongest pickling vinegar. Let it merely
steam over the fire, until it has become crisp and finely green, then
take it off quickly, and let it cool, drain off the liquor, and put the
fruit along with a light scattering of the following mixture into a
jar, and cover it well with the liquor:
Mace, beaten roughly ½ oz.
Nutmeg, sliced 1 oz.
Bay leaves, shred 1 oz.
Saltpetre ½ oz.
Close the jar with a bung and secure that with resin. In a month it
will be ready for table.