PICKLES.

_General Directions._

Stone jars, well glazed, are best for all sorts of pickles, as earthen

vessels will not resist the vinegar, which penetrates through them.

Never touch pickles with the hand, or any thing greasy; but always make

use of a wooden spoon, and keep them closely tied down, in a cool, dry

place.

When you add vinegar to old pickles, let it boil, and stand till cold

before you use it: on the contrary, when you make pickles, put it on the

ingredients boiling and done with the usual spices.

_Green Almonds._

Boil a quantity of vinegar proportionate to that of the almonds to be

pickled, skim it, and put into it salt, mace, ginger, Jamaica and white

pepper. Put it into a jar, and let it stand till cold. Throw your

almonds into the liquor, which must cover them.

_Artichokes._

Artichokes should be laid about six hours in a very strong brine of salt

and water. Then put them into a pot of boiling water, and boil them till

you can draw the leaves from the bottom, which must be cut smooth and

clean, and put into a pot, with whole black pepper, salt, cloves, mace,

bay-leaves, and as much white wine vinegar as will cover them. Lastly,

pour upon them melted butter an inch thick, and cover them down close.

When you take out any for use, put them into boiling water, with a piece

of butter to plump them, and you may use them for whatever you please.

_Artichokes to boil in Winter._

Boil your artichokes for half a day in salt and water; put them into a

pot of boiling water, allowing them to continue boiling until you can

just draw off the leaves from the bottom; cut them very clean and

smooth, and put them into the pot with cloves, mace, salt, pepper, two

bay-leaves, and as much vinegar as will cover them. Pour melted butter

over to cover them about an inch thick; tie and keep them close down for

use, with a piece of butter to plump them. You may use these for what

you like.

_Asparagus._

Scrape the asparagus, and cut off the prime part at the ends; wipe them,

and lay them carefully in a jar or jelly-pot, pour vinegar over them,

and let them lie in this about fourteen days. Then boil fresh vinegar,

and pour it on them hot; repeat this until they are of a good colour;

add a little mace and nutmeg, and tie them down close. This does very

well for a made dish when asparagus is not to be had.

_Barberries._ No. 1.

Gather the barberries when full ripe, picking out those that look bad.

Lay them in a deep pot. Make two quarts of strong brine of salt and

water; boil it with a pint of vinegar, a pound of white sugar, a few

cloves, whole white pepper, and mace, tied in a bag; skim it, and when

cold pour it on your barberries. Barberries with stones will pickle;

they must be without stones for preserving.

_Barberries._ No. 2.

Colour the water of the worst barberries, and add salt till the brine is

strong enough to bear an egg. Boil it for half an hour, skimming it, and

when cold strain it over the barberries. Lay something on them to keep

them in the liquor: put them into a glass, and cover with leather.

_Barberries._ No. 3.

Boil a strong brine of salt and water, let it stand till quite cold, and

pour it upon the barberries.

_Barberries._ No. 4.

Put into a jar some maiden barberries, with a good quantity of salt; tie

on a bladder, and when the liquor scums change it.

_Beet-root._

Beet-root must be boiled in strong salt and water, to which add a pint

of vinegar and a little cochineal. When boiled enough, take it off the

fire, and keep it in the liquor in which it has been boiled. It makes a

pretty garnish for a dish of fish, and is not unpleasant to eat.

_Another._

Boil the root till tender, peel it, and, if you think proper, cut it

into shapes. Pour over it a hot pickle of white wine vinegar,

horseradish, a little ginger, and pepper.

_Beet-root and Turnips._

Boil your beet-root in salt and water, with a little cochineal and

vinegar; when half boiled, put in your turnips pared; when they are done

enough, take them off, and keep them in the same liquor in which they

were boiled.

_Cabbage._

Shave the cabbage into long slips, or, if you like, cut it in quarters.

Scald it in salt and water for about four minutes; then take it out, and

let it cool. Boil some vinegar, salt, ginger, whole pepper, and mace;

after boiling and skimming it, let it get cold, and then put in your

cabbage, which, if covered down presently, will keep white.

_Red Cabbage._ No. 1.

Slice the cabbage very fine crosswise, put it on an earthen dish,

sprinkle a handful of salt over it, cover it with another dish, and let

it stand twenty-four hours. Then put it in a colander to drain, and lay

it in your jar; take white wine vinegar enough to cover it, a little

cloves, mace, and allspice. Put them in whole with one pennyworth of

cochineal, bruised fine; boil it up, and put it over the cabbage, hot,

or cold, which you like best. Cover it close with a cloth till it is

cold, and then tie it over with leather.

_Red Cabbage._ No. 2.

Slice the cabbage into a colander, sprinkle each layer with salt, let it

drain two days; then put it into wide-mouthed bottles, pour on it

boiling vinegar, sufficient to cover it, and add a few slices of

beet-root. Cover the bottle with bladder.

_Red Cabbage._ No. 3.

Take a firm cabbage cut in quarters; slice it; boil your vinegar with

ginger and pepper; let it stand till cold; then pour it over your

cabbage, and tie it down. It will be fit for use in three weeks.

_Capers._

Capers are the produce of, a small shrub, but preserved in pickle, and

are grown in some parts of England, but they come chiefly from the

neighbourhood of Toulon, the produce of which is considered the finest

of any in Europe. The buds are gathered from the blossom before they

open, and then spread on the floor, where the sun cannot reach them, and

there they are left till they begin to wither; they are then thrown into

sharp vinegar, and in about three days bay salt is added in proper

quantity, and when this is dissolved they are fit for packing for sale,

and sent all over the world.

_Capsicum._

Let the pods be gathered with the stalks on before they turn red, and

with a penknife cut a slit down the side, and take out all the seed, but

as little of the meat as possible. Lay them in strong brine for three

days, changing the brine every day. Take them out, lay them on a cloth,

and another over them. Boil the liquor, put into it some mace and nutmeg

beaten small; put the pods into a jar; when the liquor is cold, pour it

over them, and tie down with a bladder and leather.

_Cauliflower._

Cut from the closest and whitest heads pieces about the length of your

finger, and boil them in a cloth with milk and water, but not till

tender. Take them out very carefully, and let them stand till cold. With

the best white wine vinegar boil nutmeg, cut into quarters, mace,

cloves, a little whole pepper, and a bay-leaf, and let it remain till

cold. Pour this into the jar to your cauliflower, and in three or four

days it will be ready for use.

_Another way._

Having cut the flower in bunches, throw them for a minute into boiling

salt and water, and then into cold spring water. Drain and dry them;

cover with double-distilled vinegar; in a week put fresh vinegar, with a

little mace and nutmeg, covering down close.

_Clove Gilliflower, or any other Flower, for Salads._

Put an equal weight of the flowers and of sugar, fill up with white wine

vinegar, and to every pint of vinegar put a pound of sugar.

_Codlings._

The codlings should be the size of large walnuts; put vine leaves in the

bottom of your pan, and lay in the codlings, covering with leaves and

then with water; set them over a gentle fire till they may be peeled;

then peel and put them into the water, with vine leaves at top and

bottom, covering them close; set them over a slow fire till they become

green, and, when they are cold, take off the end whole, cutting it round

with a small knife; scoop out the core, fill the apple with garlic and

mustard seed, put on the bit, and set that end uppermost in the pickle,

which must be double-distilled vinegar cold, with mace and cloves.

_Cucumbers._ No. 1.

Gather young cucumbers, commonly called gherkins--the small long sort

are considered the best--wipe them very clean with a cloth; boil some

salt and water, and pour over them; keep them close covered. Repeat this

every day till they are green, putting fresh water every other day: let

them stand near the fire, just to keep warm; the brine must be strong

enough to bear an egg. When they are green, boil some white wine

vinegar, pour it over them, put some mace in with them, and cover them

with leather. It is better to put the salt and water to them once only,

and they should be boiled up over the fire, in the vinegar, in a

bell-metal kettle, with some vine leaves over, to green them. A brass

kettle will not hurt, if very clean, and the cucumbers are turned out of

it as soon as off the fire.

_Cucumbers._ No. 2.

In a large earthen pan mix spring water and salt well together, taking

two pounds of salt to every gallon of water. Throw in your cucumbers,

wash them well, and let them remain for twelve hours; then drain and

wipe them very dry, and put them into a jar. Put into a bell-metal pot a

gallon of the best white wine vinegar, half an ounce of cloves and of

mace, one ounce of allspice, one ounce of mustard-seed, a stick of

horseradish sliced, six bay-leaves, a little dill, two or three races of

ginger, a nutmeg cut in pieces, and a handful of salt. Boil all

together, and pour it over the cucumbers. Cover them close down, and let

them stand twenty-four hours, then pour off the vinegar from them, boil

it, pour it over them again, and cover them close: repeat this process

every day till they are green. Then tie them down with bladder and

leather; set them in a cool dry place, and they will keep for three or

four years. Beans may be pickled in the same manner.

_Cucumbers._ No. 3.

Wipe the cucumbers clean with a coarse cloth, and put them into a jar.

Take some vinegar, into which put pepper, ginger, cloves, and a handful

of salt. Pour it boiling hot over the cucumbers, and smother them with a

flannel: let them stand a fortnight; then take off the pickle, and boil

it again. Pour it boiling on the cucumbers, and smother them as before.

The pickle should be boiled in a bell-metal skillet. With two thousand

cucumbers put into the pot about a pennyworth of Roman vitriol.

_Large Cucumbers, Mango of._

Take a cucumber, cut out a slip from the side, taking out the seeds, but

be careful to let as much of the meat remain as you can. Bruise mustard

seed, a clove of garlic, some bits of horseradish, slices of ginger, and

put in all these. Tie the piece on again, and make a pickle of vinegar,

whole pepper, salt, mace, and cloves: boil it, and pour it on the

mangoes, and continue this for nine days together. When cold, cover them

down with leather.

_Another._

Scrape out the core and seed, filling them with whole pepper, a clove of

garlic, and other spice. Put them into salt and water, covered close up,

for twenty-four hours; then drain and wipe them dry. Boil as much

vinegar with spice as will cover them, and pour it on them scalding hot.

_Cucumbers sliced._

Take cucumbers not full grown, slice them into a pewter dish; to twelve

cucumbers put three or four onions sliced, and as you do them strew salt

on them; cover them with a pewter dish, and let them stand twenty-four

hours. Then take out the onions, strain the liquor from the cucumbers

through a colander, and put them in a well glazed jar, with a pickle

made of white wine vinegar, distilled in a cold still, with seasoning of

mace, cloves, and pepper. The pickle must be poured boiling hot upon

them, and then cover them down as close as possible. In four or five

days take them out of the pickle, boil it, and pour it on as before,

keeping the jar very close. Repeat this three times; cover the jar with

a bladder, and leather over it; the cucumbers will keep the whole year,

and be of a fine sea-green, but perhaps not of so fine colour when first

you open them; they will become so, however, if the vinegar is really

fine.

_Cucumbers stuffed._

Take six or eight middling-sized cucumbers, the smoothest you can

procure; pare them, cut a small piece off the end, and scoop out all the

seeds; blanch them for three or four minutes in boiling water on the

fire; then put them into cold water to make the forcemeat. Then take

some veal off the leg, calf's udder, fat bacon, and a piece of suet, and

put it in boiling water about four minutes; take it out, and chop all

together; put some parsley, small green onions, and shalots, all finely

chopped, some salt, pepper, and nutmeg, sufficient for seasoning it,

some crumbs of bread that have been steeped in cream, the whites of two

eggs, and four yolks beaten well in a mortar. Stuff your cucumbers with

this, and put the piece you cut off each upon it again. Lay at the

bottom of your stewpan some thin slices of bacon, with the skin of the

veal, onions in slices, parsley, thyme, some cloves; put your cucumbers

in your stewpan, and cover them with bacon, &c., as at the bottom, and

then add some strong broth, just sufficient to cover them. Set them over

a slow fire covered, and let them stew slowly for an hour. Make some

brown gravy of a good colour, and well tasted; and, when your cucumbers

are stewed, take them out, drain them well from all grease, and put them

in your brown gravy; it must not be thick. Set it over the stove for two

minutes, and squeeze in the juice of a lemon.

To make brown gravy, put into your stewpan a quarter of a pound of

butter; set it over the fire, and, when melted, put in a spoonful of

flour, and keep stirring it till it is as brown as you wish, but be

careful not to let it burn; put some good gravy to it, and let it boil

some time, with parsley, onions, thyme, and spices, and then strain it

to your cucumbers.

Should any of the cucumbers be left at dinner, you may serve them up

another way for supper; cut the cucumbers in two, lengthwise, or, if you

like, in round slices; add yolks of eggs beaten, and dust them all well

over with crumb of bread rubbed very fine; fry them very hot; make them

of a good colour, and serve them in a dish, with fried parsley.

_Cucumbers, to preserve._

Take some small cucumbers, and large ones that will cut in quarters, but

let them be as green and as free from seeds as you can get them. Put

them into a narrow-mouthed jar, in strong salt and water, with a

cabbage-leaf to keep them from rising; tie a paper over them, and set

them in a warm place till they are yellow. Then wash them out, and set

them over the fire in fresh water, with a little salt and a fresh

cabbage-leaf over them. Cover the pan very close, but be sure you do not

let them boil. If they are not of a fine green, change the water, which

will help them; then make them hot, and cover them as before. When you

find them of a good green, take them off the fire, and let them stand

till they are cold: then cut the large ones into quarters; take out the

seeds and soft parts, put them into cold water, and let them stand two

days; but change the water twice each day, to take out the salt; put a

pound of refined sugar to a pint of water, and set it over the fire;

when you have skimmed it clear, put in the rind of a lemon and an ounce

of ginger, scraping off the outside. Take your syrup off as soon as it

is pretty thick, and, when it is cold, wipe the cucumbers dry and put

them into it. Boil the syrup once in two or three days for three weeks,

and strengthen the syrup if required, for the greatest danger of

spoiling them is at first. When you put the syrup to the cucumbers, wait

till it is quite cold.

_French Beans._ No. 1.

Gather them when very slender; string and parboil them in very strong

salt and water; then take them out, and dry them between two linen

cloths. When they are well drained, put them into a large earthen

vessel, and, having boiled up the same kind of pickle as for cucumbers,

pour as much upon your beans as will cover them well. Strain the liquor

from them three days successively; boil it up, and put your beans into

the vinegar on the fire till they are warm through. After the third

boiling, put them into jars for use, and tie them down.

_French Beans._ No. 2.

Take from the small slender beans their stalks, and let them remain

fourteen days in salt and water; then wash and well cleanse them from

the brine, and put them in a saucepan of water over a slow fire,

covering them with vine-leaves. Do not let them boil, but only stew,

until they are tender, as for eating; strain them off, lay them on a

coarse cloth to dry, and put them into pots; boil and skim alegar, and

pour it over, covering them close; keep boiling in this manner for three

or four days, or until they become green; add spice, as you would to

other pickles, and, when cold, cover with leather.

_French Beans._ No. 3.

Put in a large jar a layer of beans, the younger the better, and a layer

of salt, alternately, and tie it down close. When wanted for use, boil

them in a quantity of boiling water: change the water two or three

times, always adding the fresh water boiling; then put them into cold

water to soak out the salt, and cut them when you want them for dressing

for table. They must not be soaked before they are boiled.

_Herrings, to marinate._

Take a quarter of a hundred of herrings; cut off their heads and tails;

take out the roes, and clean them; then take half an ounce of Jamaica

and half an ounce of common pepper, an ounce of bay salt, and an ounce

and a half of common salt; beat the pepper fine, mix it with the salt,

and put some of this seasoning into the belly of each herring. Lay them

in rows, and between every row strew some of the seasoning, and lay a

bunch or two of thyme, parsley, and sage, and three or four bay-leaves.

Cover your fish with good vinegar, and your pot with paste; put the pot

into the oven after the household bread is drawn; let it remain all

night; and, when it comes out of the oven, pour out all the liquor, take

out the herbs; again boil up the liquor; add as much more vinegar as

will cover the herrings, skim it clean, and strain it. When cold, pour

it over your herrings.

_Herrings, red, Trout fashion._

Cut off their heads, cleanse them well, and lay a row at the bottom of

an earthen pot, sprinkling them over with bay salt and saltpetre, mixed

together. Repeat this until your pan is full; then cover them, and bake

them gently; when cold, they will be as red as anchovies, and the bones

dissolved.

_India Pickle, called Picolili._ No. 1.

Lay one pound of ginger in salt and water for a whole night; then scrape

and cut it in thin slices, and lay them in the sun to dry; put them into

a jar till the other ingredients are ready. Peel two pounds of garlic,

and cut it in thin slices; cover it with salt for three days; drain it

well from the brine, and dry it as above directed. Take young cabbages,

cut them in quarters, salt them for three days, and dry them as above;

do the same with cauliflowers, celery, and radishes, scraping the latter

and leaving the tops of the celery on, French beans, and asparagus,

which last two must be salted only two days, and dried in the same

manner. Take long pepper and salt it, but do not dry it too much, three

ounces of turmeric, and a quarter of a pound of mustard seed finely

bruised; put these into a stone jar, and pour on them a gallon of strong

vinegar; look at it now and then, and if you see occasion add more

vinegar. Proceed in the same manner with plums, peaches, melons, apples,

cucumbers; artichoke bottoms must be pared and cut raw; then salt them,

and give them just one gentle boil, putting them into the water when

hot. Never do red cabbage or walnuts. The more every thing is dried, the

plumper it will become in the vinegar. Put in a pound or two of whole

garlic prepared as above to act as a pickle. You need never empty the

jar, as the pickle keeps; but as things come into season, do them and

throw them in, observing that the vinegar always covers them. If the

ingredients cannot be conveniently dried by the sun, you may do them by

the fire, but the sun is best.

_India Pickle._ No. 2.

Select the closest and whitest cabbage you can get, take off the outside

leaves, quarter and cut them into thin slices, and lay them upon a

sieve; salt well between each layer of the cabbage, and let it drain

till the next day; then dry it in a cloth, and spread it in dishes

before the fire, or the sun, often turning it till dry. Put it in a

stone jar, with half a pint of white mustard seed, a little mace and

cloves beat to a powder, as much cayenne as will lie on a shilling, a

large head of garlic, and one pennyworth of turmeric in powder. Pour on

it three quarts of vinegar boiling hot; cover it close with a cloth, and

let it stand a fortnight; then turn it all out into a saucepan. Boil it,

turning it often, about eight minutes, and put it up in your jar for

use. It will be ready in a month. If other things are put in, they

should lie in salt three days and then be dried; in this case, it will

be necessary to make the pickle stronger, by adding ginger and

horseradish, and it must be kept longer before used.

_India Pickle._ No. 3.

Boil one pound of salt, four ounces of ginger, eight ounces of shalots

or garlic, a spoonful of cayenne pepper, two ounces of mustard seed, and

six quarts of good vinegar. When cold, you may put in green fruit or any

vegetable you choose, fresh as you pick them, only wiping off the dust.

Stop your jar close, and put in a little turmeric to colour it.

_Lemons._ No. 1.

Cut the lemons through the yellow rind only, into eight parts; then put

them into a deep pan, a layer of salt and a layer of lemons, so as not

to touch one another; set them in the chimney corner, and be sure to

turn them every day, and to pack them up in the same manner as before.

This you must continue doing fifteen or sixteen days; then take them out

of the salt, lay them in a flat pan, and put them in the sun every day

for a month; or, if there should be no sun, before the fire; then put

them in the pickle; in about six months they will be fit to eat. Make

the pickle for them as follows: Take two pounds of peeled garlic, eight

pods of India pepper, when it is green; one pound and a half of ginger,

one pound and a quarter of mustard seed, half an ounce of turmeric; each

clove of the garlic must be split in half; the ginger must be cut in

small slices, and, as no green ginger can be had in Europe, you must

cover the ginger with salt in a clean earthen vessel, until it is soft,

which it will be in about three weeks, or something more, by which means

you may cut it as you please; the mustard seed must be reduced, but not

to powder, and the turmeric pounded fine: mix them well together, and

add three ounces of oil of mustard seed. Put these ingredients into a

gallon of the best white wine vinegar boiled; then put the whole upon

the lemons in a glazed jar, and tie them up close. They will not be fit

in less than six months. When the vinegar is boiled, let it stand to be

cold, or rather lukewarm, before you put it to the lemons, and if you

use more than a gallon of vinegar, increase the quantity of each

ingredient in proportion. Strictly observe the direction first given, to

let the lemons lie in salt fifteen or sixteen days, to turn them every

day, and to let them be thoroughly dry before you put the pickle to

them; it will be a month at least before they are sufficiently dry.

_Lemons._ No. 2.

Take twelve lemons pared so thin that not the least of the whites is to

be seen; slit them across at each end, and work in as much salt as you

can, rubbing them very well within and without. Lay them in an earthen

pan for three or four days, and strew a good deal of salt over them;

then put in twelve cloves of garlic, and a large handful of horseradish;

dry the lemons with the salt over them in a very slow oven, till the

lemons have no moisture in them, but the garlic and the horseradish must

not be dried so much. Then take a gallon of vinegar, cloves, mace, and

nutmegs, broken roughly, half an ounce of each, and the like quantity of

cayenne pepper. Give them a boil in the vinegar; and, when cold, stir in

a quarter of a pound of flour of mustard, and pour it upon the lemons,

garlic, &c. Stir them every day, for a week together, or more. When the

lemons are used in made dishes, shred them very small; and, when you use

the liquor, shake it before you put it to the sauce, or in a cruet. When

the lemons are dried, they must be as hard as a crust of bread, but not

burned.

_Lemons._ No. 3.

Take two dozen lemons, cut off about an inch at one end, scoop out all

the pulp, fill them with salt, and sew on the tops. Let them continue

over the mouth of an oven, or in any slow heat, for about three weeks,

till they are quite dried. Take out the salt; lay them in an earthen

jar; put to them six quarts of the best vinegar which has been boiled;

add some long pepper, mace, ginger, and cinnamon, a few bay-leaves, four

cloves of garlic, and six ounces of the best flour of mustard. When

quite cold, cover up the jar, and let it stand for three weeks or a

month. Then strain off the liquor, and bottle it.

_Lemons._ No. 4.

Quarter the lemons lengthwise, taking care not to cut them so low as to

separate; put a table-spoonful of salt into each. Set them on a pewter

dish; dry them very slowly in a cool oven or in the sun; they will take

two or three weeks to dry properly. For a dozen large lemons boil three

quarts of vinegar, with two dozen peppercorns, two dozen allspices, and

four races of ginger sliced. When the vinegar is cold, put it, with the

lemons, the ingredients, and all the salt, into a jar; add a quarter of

a pound of flour of mustard and two dozen cloves of garlic; the garlic

must be peeled and softened in scalding water for a little while, then

covered with salt for three days, and dried before it is put into the

jar. Let the whole remain for two months closely tied down and stirred

every day; then squeeze the lemons well; strain and bottle the liquor.

_Lemons._ No. 5.

Select small thick-rinded lemons; rub them with a flannel; slit them in

four parts, but not through to the pulp; stuff the slits full of salt,

and set them upright in a pan. Let them remain thus for five or six

days, or longer if the salt should not be melted, turning them three

times a day in their own liquor, until they become tender. Then make a

pickle of rape, vinegar, and the brine from the lemons, ginger, and

Jamaica pepper. Boil and skim it, and when cold put it to the lemons,

with three cloves of garlic, and two ounces of mustard seed. This is

quite sufficient for six lemons.

_Lemons._ No. 6.

Boil them in water and afterwards in vinegar and sugar, and then cut

them in slices.

_Lemons, or Oranges._

Select fruit free from spots; lay them gently in a barrel. Take pure

water, and make it so strong with bay-salt as that it would bear an egg;

with this brine fill up the barrel, and close it tight.

_Mango Cossundria, or Pickle._

Take of green mangoes two pounds, green ginger one pound, yellow mustard

seed one pound; half dried chives, garlic, salt, mustard, oil, of each

two ounces; fine vinegar, four bottles. Cut the mangoes in slices

lengthwise, and place them in the sun till half dried. Slice the ginger

also; put the whole in a jar well closed, and set it in the sun for a

month. This pickle will keep for years, and improves by age.

_Melons._

Scoop your melons clean from the pulp; fill them with scraped

horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed,

and tie them up. Afterwards take the best white wine vinegar, a

quartered nutmeg, a handful of salt, whole pepper, cloves, and mace, or

a little ginger; let the vinegar and spice boil together, and when

boiling hot pour it over the fruit, and tie them down very close for two

or three days; but, if you wish to have them green, let them be put over

a fire in their pickle in a metal pot, until they are scalding hot and

green; then pour them into pots, and stop them close down, and, when

cold, cover them with wet bladder and leather.

_Melons to imitate Mangoes._

Cut off the tops of the melons, so as that you may take out the seeds

with a small spoon; lay them in salt and water, changing it every

twenty-four hours for nine successive days: then take them out, wipe

them dry, and put into each one clove of garlic or two small shalots, a

slice or two of horseradish, a slice of ginger, and a tea-spoonful of

mustard seed; this being done, tie up their tops again very fast with

packthread, and boil them up in a sufficient quantity of white wine

vinegar, bay-salt, and spices, as for cucumbers, skimming the pickle as

it rises; put a piece of alum into your pickle, about the size of a

walnut; and, after it has boiled a quarter of an hour, pour it, with the

fruit, into your jar or pan, and cover it with a cloth. Next day boil

your pickle again, and pour it hot upon your melons. After this has been

repeated three times, and the pickle and fruit are quite cold, stop them

up as directed for mushrooms. These and all other pickles should be set

in a dry place, and frequently inspected; and, if they grow mouldy, you

must pour off the liquor and boil it up as at first.

_Melons or Cucumbers, as Mangoes._

Pour over your melons or other vegetables boiling hot salt and water,

and dry them the next day; cut a piece out of the side; scrape away the

seed very clean; and fill them with scraped horseradish, garlic, and

mustard seed; then put in the piece, and tie it close. Pour boiling hot

vinegar over them, and in about three days boil up the vinegar with

cloves, pepper, and ginger: then throw in your mangoes, and boil them up

quick for a few minutes; put them in jars, which should be of stone, and

cover them close.

The melons ought to be small and the cucumbers large. Should they not

turn out green enough, the vinegar must be boiled again.

_Mushrooms._ No. 1.

Gather your mushrooms in August or September, and peel off the uppermost

skin; cut the large ones into quarters, and, as you do them, throw them

into clear water, but be very careful not to have any worm-eaten ones.

You may put the buttons in whole; the white are the best, and look

better than the red. Take them out, and wash them in another clear

water; then put them into a dry skillet without water; and with a little

salt set them on the fire to boil in their own liquor, till half is

consumed and they are as tender as you wish them; as the scum rises,

take it off. Remove them from the fire: pour them into a colander, and

drain off all the water. Have ready pickle, boiled and become cold

again, made of the best white wine vinegar; then add a little mace,

ginger, cloves, and whole pepper: boil it; put your mushrooms in the

pickle when cold, and tie them up close.

_Mushrooms._ No. 2.

Put your mushrooms into salt and water, and wash them clean with a

flannel, throw them into water as you do them; then boil some salt and

water: when it boils, put in your mushrooms, and let them boil one

minute. Take them out, and smother them between two flannels; when cold,

put them into white wine vinegar, with what spice you choose. The

vinegar must be boiled and stand till cold. Keep them closely tied down

with a bladder. A bit of alum is frequently put to keep them firm.

The white mushrooms are done the same way, using milk and water instead

of salt and water, distilled vinegar in the room of white wine vinegar,

no spices except mace, and a lump of alum.

_Mushrooms._ No. 3.

Cut off the stalks of the small hard mushrooms, called buttons, and wash

and rub them dry in a clean flannel. Boil some water and salt, and while

boiling put in the mushrooms. Let them just boil, and strain them

through a cloth. Make a pickle of white wine vinegar, mace, and ginger,

and put to them; then put them into pots, with a little oil over them,

and stop them close.

_Mushrooms._ No. 4.

Put young mushrooms into milk and water; take them out, dry them well,

and put them into a brine made of salt and spring water. Boil the brine,

and put in the mushrooms; boil them up for five minutes; drain them

quick, covering them up between two cloths and drying them well. Boil a

pickle of double-distilled vinegar and mace; when it is cold, put in the

buttons, and pour oil on the top. It is advisable to put them into small

glass jars, as they do not keep after being opened. It is an excellent

way to boil them in milk.

_Mushrooms._ No. 5.

Put your mushrooms into water; rub them very clean with a piece of

flannel; put them into milk and water, and boil them till they are

rather tender. Then pour them into an earthen colander, and pump cold

water on them till they are quite cold. Have ready some salt and water;

put them into it; let them lie twenty-four hours; then dry them in a

cloth. Then put them into a pickle made of the best white wine vinegar,

mace, pepper, and nutmeg. If you choose to boil your pickle, it must be

quite cold before you put in the mushrooms.

_Mushrooms._ No. 6.

Peel your mushrooms, and throw them into clean water; wash them in two

or three waters, and boil them in a little water, with a bundle of

sweet-herbs, a good quantity of salt, a little rosemary, and spice of

all sorts. When well boiled, let them remain in the liquor for

twenty-four hours; pour the liquor into a hot cloth, smothering them for

a night and a day; then put in your pickle, which make of elder and

white wine vinegar, with all kinds of spice, horseradish, ginger, and

lemon-juice. Put them into pots, cover with oiled paper, and keep them

close for use.

_Mushrooms._ No. 7.

Clean them very well, and take out the gills; boil them tender with a

little salt, and dry them with a cloth. Make a strong brine; when it is

cold, put in the mushrooms, and in about ten days or a fortnight change

the brine, and put them into small bottles, pouring oil on the top.

_Brown Mushrooms._

Wipe them very clean, put them into a stewpan with mace, cloves, pepper,

and salt, and to every quart of mushrooms put about two large spoonfuls

of mushroom ketchup; stew them gently over a slow fire for about half an

hour, then let them cool. Put them into bottles. To each quart of

mushrooms put a quarter of a pint of white wine vinegar boiled and

cooled; stop the bottles close with rosin.

_Mushrooms, to dry._

Cut off their stalks, and cut or scrape out the gills, and with a little

salt put them into a saucepan. Set them on the fire, and let them stew

in their own liquor; then pour them into a sieve to drain. When dry, put

them into a slack oven upon tin plates, and, when quite dry, put them

into shallow boxes for use.

The liquor will make ketchup.

_Mushroom Liquor and Powder._

Take about a peck of mushrooms, wash them, and rub them with a piece of

flannel, taking out the gills, but do not peel them. Put to them half an

ounce of beaten pepper, four bay-leaves, four cloves, twelve blades of

mace, a handful of salt, eight onions, a bit of butter, and half a pint

of vinegar; stew all these as quick as possible; keep stirring till the

liquor is quite out of the mushrooms; then drain them, and bottle the

liquor and spice when cold. Dry the mushrooms in an oven, first on a

flat or broad pan, then on sieves, until they can be beaten into powder.

This quantity will make about seven ounces. Stop the powder close in

wide-mouthed bottles.

_Mustard Pickle._

Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt

them together, and let them stand in the salt for a few days. Then take

them up in a strainer that the brine may run off; put them in a jar that

will hold three quarts; take enough vinegar to cover them; boil it up,

pour it on them, and cover it till next day. Pour the vinegar off, take

the same quantity of fresh vinegar, of black pepper, ginger, and Jamaica

pepper, each one ounce; boil them up together, let the liquor stand till

cold; then mix four tea-spoonfuls of turmeric, and six ounces of flour

of mustard, which pour on them cold. Cover the pickle up close; let it

stand three weeks; and it will be fit for use. The spices must be put in

whole.

_Nasturtiums._

The seed must be full grown and gathered on a dry day. Let them lie two

or three days in salt and water; take them out, well dry them, and put

them into a jar. Take as much white wine vinegar as will cover them, and

boil it up with mace, sliced ginger, and a few bay leaves, for a quarter

of an hour. Pour the pickle upon the seeds boiling hot. This must be

repeated three days, keeping them covered with a folded cloth. After the

third time, take care to let them be quite cold before you stop them up,

which you must do very close.

_Onions._ No. 1.

Take your onions when they are dry enough to lay up for winter, the

smaller the better they look: put them in a pot, cover them with spring

water, with a handful of salt, and let them boil up; then strain them

off. Take off three coats; lay them on a cloth, and let two persons take

hold of it, one at each end, and rub them backwards and forwards till

they are very dry. Then put them in your jars or bottles, with some

blades of mace, cloves, and nutmeg, cut into pieces; take some

double-distilled white wine vinegar, boil it up with a little salt; let

it stand till it is cold, and put it over the onions. Cork them close,

and tie a bladder and leather over them.

_Onions._ No. 2.

Take the smallest onions you can get; peel and put them into spring

water and salt made very strong. Shift them daily for six days; then

boil them a very little; skim them well, and make a pickle as for

cucumbers, only adding a little mustard seed. Let the onions and the

pickle both be cold, when you put them together. Keep them stopped very

close, or they will spoil.

_Onions._ No. 3.

Peel some small white onions, and boil them in water with salt; strain

them, and let them remain till cool in a cloth. Make the pickle as for

mushrooms; when quite cold, put them in and cover them down. Should the

onions become mouldy, boil them again, carefully skimming off the

impurities; then let them cool, and proceed as at first.

Cauliflowers are excellent done in this way.

_Onions._ No. 4.

Put your small onions, after peeling them, into salt and water, shifting

them once a day for three or four days; set them over the fire in milk

and water till ready to boil; dry them; and, when boiled and cold, pour

over a pickle made of double-distilled vinegar, a bay-leaf or two, salt,

and mace.

_Onions._ No. 5.

Parboil small white onions, and let them cool. Make a pickle with half

vinegar, half wine, into which put some salt, a little ginger, some

mace, and sliced nutmeg. Boil all this up together, skimming it well.

Let it stand till quite cold; then put in your onions, covering them

down. Should they become mouldy, boil the liquor again, but skim it

well; let it stand till quite cold before the onions are again put in,

and they will keep all the year.

_Onions._ No. 6.

Take the small white round onions; peel off the brown skin. Have ready a

stewpan of boiling water; throw in as many onions as will cover the top.

As soon as they look clear on the outside, take them up quickly, lay

them on a clean cloth, and cover them close with another cloth.

_Spanish Onions, Mango of._

Having peeled your onions, cut out a small piece from the bottom, scoop

out a little of the inside, and put them into salt and water for three

or four days, changing the brine twice a day. Then drain and stuff them,

first putting in flour of mustard, then a little ginger cut small, mace,

shalot cut small, then more mustard, and filling up with scraped

horseradish. Put on the bottom piece, and tie it on close. Make a strong

pickle of white wine vinegar, ginger, mace, sliced horseradish, nutmeg,

and salt: put in your mangoes, and boil them up two or three times. Take

care not to boil them too much, otherwise they lose their firmness and

will not keep. Put them, with the pickle, into a jar. Boil the pickle

again next morning, and pour it over them.

_Orange and Lemon Peel._

Boil the peels of the fruit in vinegar and sugar, and lay them in the

pickle; but be careful to cut them in small long slices, about the

length of half the peel of your lemon. It must be boiled in water

previously to boiling in sugar and vinegar.

_Oysters._ No. 1.

Take a quantity of large oysters with their liquor; wash well all the

grit from them, and to every three pints of clear water put half an

ounce of bruised pepper, some salt, and a quarter of an ounce of mace.

Let these boil over a gentle fire, until a fourth part is consumed,

skimming it; just scald the oysters, and put them into the liquor; put

them into barrels or pots; stop them very close, and they will keep for

a year in a cool place.

_Oysters._ No. 2.

Parboil some large oysters in their own liquor; make pickle of their

liquor with vinegar, a pint of white wine, mace, salt and pepper; boil

and skim it, and when cold put in the oysters, and keep them.

_Oysters._ No. 3.

Take whole pepper and mace, of each a quarter of an ounce, and half a

pint of white wine vinegar. Set the oysters on the fire, in their own

liquor, with a little water, mace, pepper, and half a pound of salt;

skim them well as they heat, and only allow them just to boil for fear

of hardening them. Take them out to dry, skim the liquor, and then put

in the rest of the spice with the vinegar. Should the vinegar be very

strong, reduce it a little, and boil it up again for a short time. Let

both stand till cold: put your oysters into the pickle: in a day or two,

taste your pickle, and, should it not be sharp enough, add a little more

vinegar.

_Oysters._ No. 4.

Take the largest oysters you can get, and just plump them over the fire

in their own liquor; then strain it from them, and cover the oysters

close in a cloth. Take an equal quantity of white wine and vinegar, and

a little of the oyster liquor, with mace, white pepper, and lemon-peel,

pared very thin, also salt, the quantity of each according to your

judgment and taste, taking care that there be sufficient liquor to cover

them. Set it on the fire, and, when it boils, put in the oysters; just

give them one boil up; put the pickle in a pot, and the oysters closely

covered in a cloth till the pickle is quite cold.

_Oysters._ No. 5.

Simmer them, till done, in their own liquor; take them out one by one,

strain the liquor from them, and boil them with one third of vinegar.

Put the oysters in a jar, in layers, with a little mace, whole and white

pepper, between the layers; then pour over them the liquor hot.

_Oysters._ No. 6.

Take whole pepper and mace, of each a quarter of an ounce, and put to

them half a pint of white wine vinegar.

_Peaches, Mango of._

Take some of the largest peaches, when full grown and just ripening,

throw them into salt and water, and add a little bay-salt. Let them lie

two or three days, covering them with a board; take them out and dry

them, and with a sharp knife cut them open and take out the stone; then

cut some garlic very fine, scrape a great deal of horseradish, mix the

same quantity of mustard seed, a few bruised cloves, and ginger sliced

very thin, and with this fill the hollow of the peaches. Tie them round,

and lay them in a jar; throw in some broken cinnamon, cloves, mace, and

a small quantity of cochineal, and pour over as much vinegar as will

fill the jar. To every quart put a quarter of a pint of the best

mustard, well made, some cloves, mace, nutmeg, two or three heads of

garlic, and some sliced ginger. Mix the pickle well together; pour it

over the peaches, and tie them down close with either leather or a

bladder. They will soon be fit for use.

In the same manner you may do white plums.

_Purslain, Samphire, Broom Buds, &c._

Pick the dead leaves from the branches of purslain, and lay them in a

pan. Make some strong brine; boil and skim it clean, and, when boiled

and cold, put in the purslain, and cover it; it will keep all the year.

When wanted for use, boil it in fresh water, having the water boiling

before you put it in. When boiled and turned green, cool it, take it out

afterwards, put it into wide-mouth bottles, with strong white wine

vinegar to it, and close it for use.

_Quinces._

Cut in pieces half a dozen quinces; put them into an earthen pot, with a

gallon of water and two pounds of honey. Mix the whole together, and

boil it leisurely in a kettle for half an hour. Strain the liquor into

an earthen pot: and, when cold, wipe the quinces clean, and lay them in

it. Cover them very close, and they will keep all the year.

_Radish Pods._

Make a pickle with cold spring water and bay salt, strong enough to bear

an egg; put in your pods; lay a thin board on them to keep them under

water, and let them stand ten days. Drain them in a sieve, and lay them

on a cloth to dry; then take as much white wine vinegar as you think

will cover them, boil and put your pods in a jar, with ginger, mace,

cloves, and Jamaica pepper; put your vinegar boiling hot on them; cover

them with a coarse cloth three or four times double, that the steam may

come through a little, and let them stand two days; repeat this two or

three times. When cold, put in a pint of mustard-seed and some

horseradish, and cover them close.

_Salmon._ No. 1.

Cut off the head of the fish, take out the intestines, but do not slit

the belly; cut your pieces across, about two or three inches in breadth;

take the blood next to the back clean out: wash and scale it; then put

salt and water over the fire, and a handful of bay leaves; put in the

salmon, and, when it is boiled, take it off and skim it clear. Take out

the pieces with a skimmer as whole as you can; lay them on a table to

drain; strain a handful of salt slightly over them; when they are cold,

stick some cloves on each side of them. Then take a cask, well washed,

and seasoned with hot and cold water, three or four days before you use

it; put in the pickle you boiled your salmon in hot, some time before

you use it; then take broad mace, sliced nutmeg, white pepper, just

bruised, and a little black; mix the pepper with salt, sufficient to

season the salmon; strew some pepper, salt, and bay-leaves, at the

bottom of the cask; then put in a layer of salmon, then spice, salt,

bay-leaves, and pepper, as before, until the cask is full. Put on the

head, and bore a hole in the top of it; fill up the cask with good white

wine vinegar, cork it, and, in two or three days, take out the cork and

put more vinegar, and the fat will come out; do so three or four times;

then cut off the cork, and pitch it; if it be for present use, put it in

a jar, closely covered.

_Salmon._ No. 2.

Well scrape the salmon, take out the entrails, and well wash and dry it.

Cut it in pieces of such size as you think proper; take three parts of

common vinegar and one of water, enough to cover the fish. Put in a

handful of salt, and stir it till dissolved. Add some mace, whole

pepper, cloves, sliced nutmeg, and boil all these till the salmon is

sufficiently done. Take it out of the liquor, and let it cool. Put it

into a barrel, and over every layer of salmon strew black pepper, mace,

cloves, and pounded nutmeg; and, when the barrel is full, pour upon the

salmon the liquor in which it was boiled, mixed with vinegar, in which a

few bay-leaves have been boiled, and then left till cold. Close up the

barrel, and keep it for use.

_Salmon._ No. 3.

Cut your fish into small slices, and clean them well from the blood, by

wiping and pressing them in a dry cloth; afterwards lay it in a kettle

of boiling water, taking care not to break it, and, when nearly boiled,

make a pickle as follows: two quarts of water, three quarts of rape

vinegar; boil it with a little fennel and salt till it tastes strong;

then skim it; let it cool; lay the fish in a kettle, and pour the pickle

to it pretty warm.

The same process will do for sturgeon, excepting the fennel, and putting

a little more salt, or for any other fish.

_Salmon, to marinate._

Cut your salmon in round slices about two inches thick, and tie it with

matting, like sturgeon; season it with pepper, mace, and salt; then put

it into a broad earthen pan, with an equal quantity of port wine and

vinegar to cover it, and add three or four bay-leaves. The pickle also

must be seasoned with the spices above-mentioned. The pan must be

covered with a coarse cloth, and baked with household bread.

_Samphire._

Pick and lay it in strong brine, cold; let it remain twenty-four hours,

boil the brine once on a quick fire, and pour it immediately on the

samphire. After standing twenty-four hours, just boil it again on a

quick fire, and stand till cold. Lay it in a pot, let the pickle settle,

and cover the samphire with the clear portion of the pickle. Set it in a

dry place, and, should the pickle become mothery, boil it once a month,

and, when cold, put the samphire into it.

_Smelts._

Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace,

ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle of

red wine vinegar, saltpetre, and bruised cochineal; when cold, pour it

on the smelts, and cover the pot close.

_Suckers, before the leaves are hard._

Pare off all the hard ends of the leaves and stalks of the suckers, and

scald them in salt and water, and, when cold, put them into glass

bottles, with three blades of mace, and thin sliced nutmeg; fill them

with distilled vinegar.

_Vinegar for Pickling._ No. 1.

Take the middling sort of beer, but indifferently hopped, let it work as

long as possible, and fine it down with isinglass; then draw it from the

sediment, and put ten pounds weight of the husks of grapes to every ten

gallons. Mash them together, and let them stand in the sun, or, if not

in summer, in a close room, heated by fire, and, in about three or four

weeks, it will become an excellent vinegar. Should you not have grape

husks, you may take the pressing of sour apples, but the vinegar will

not prove so good either in taste or body. Cyder will make a decent sort

of vinegar, and also unripe grapes, or plums, but foul white Rhenish

wines, set in a warm place, will fine, naturally, into good vinegar.

_Vinegar._ No. 2.

To a pound and a half of the brownest sugar put a gallon of warm water;

mix it well together; then spread a hot toast thick with yest, and let

it work very well about twenty-four hours. Skim off the toast and the

yest, and pour off the clear liquor, and set it out in the sun. The cask

must be full, and, if painted and hooped with iron hoops, it will endure

the weather better. Lay a tile over the bunghole.

_Vinegar._ No. 3.

To every gallon of water put three pounds of Malaga raisins; stop it up

close, and let it stand in the cellar two years.

_Camp Vinegar._

Infuse a quarter of an ounce of cayenne, four heads of garlic, some

shalots, half a drachm of cochineal, a quarter of a pint of ketchup,

soy, walnut pickle, and an ounce of black, white, and long pepper,

allspice, ginger, and nutmeg, all grossly bruised, a little mace, and

cloves, in a quart of the best wine vinegar; cork it close, and put a

leather and bladder over it. Let it stand before the fire for a month,

shaking it frequently. You must let it stand upon the ingredients, and

fill up with vinegar as you take any out. This is not only an excellent

sauce, but a powerful preservative against infectious disorders.

_Another._

Half an ounce of cayenne pepper, a large head of garlic, half a drachm

of cochineal, two spoonfuls of soy, the same of walnut pickle, and a

pint of vinegar.

_Chili Vinegar._

Gather the pods of capsicum when full ripe; put them into a jar with a

clove of garlic and a little cayenne pepper; boil the vinegar, and pour

it on hot; fill up your jar: let it stand for a fortnight; pour it off

clear, and it will be fit for use.

_Elder-flower Vinegar._ No. 1.

Put two gallons of strong alegar to a peck of the pips of elder-flowers,

set it in the sun in a stone jar for a fortnight, and then filter it

through a flannel bag; when you draw it off, put it into small bottles,

in which it will preserve its flavour better than in larger ones; when

you mix the flowers and the alegar together, be careful not to drop any

stalks amongst the pips.

_Elder-flower Vinegar._ No. 2.

Take good vinegar, fill a cask three quarters full, and gather some

elder-flowers, nearly or moderately blown, but in a dry day; pick off

the small flowers and sprigs from the greater stalks, and air them well

in the sun, that they may grow dry, but not so as to break or crumble.

To every four gallons of vinegar put a pound of them, sewing them up in

a fine rag.

_Elder-flower Vinegar._ No. 3.

Pick the flowers before they are too much blown from the stalks, and dry

them in the sun, but not when it is very hot. Put a handful of them to a

quart of the best white wine vinegar, and let it stand a fortnight.

Strain and draw it off, and put it into a cask, keeping out about a

quart. Make it very hot, and put it into your cask to produce

fermentation. Stop it very close, and draw it off when wanted.

_Elder-flower Vinegar._ No. 4.

Gather the elder-flowers in dry weather, pick them clean from the

stalks, and put two pints of them to a gallon of the best white wine

vinegar. Let them infuse for ten days, stirring them every day till the

last day or two; then strain off the vinegar, and bottle it.

_Garlic Vinegar._

Take sixty cloves, two nutmegs sliced, and eight cloves of garlic, to a

quart of vinegar.

_Gooseberry Vinegar._

To every gallon of water take six pounds of full ripe gooseberries;

bruise them, and put them into a vessel, pouring the water cold upon

them. Set the vessel in a hot place till the gooseberries come to the

top, which they will do in about a fortnight; then draw off the liquor,

and, when you have taken the gooseberries out of the vessel, measure the

liquor into it again, and to every gallon put a pound of coarse sugar.

It will work again, and, when it has done working, stop it down close,

set it near the fire or in the sun: it will be fit for use in about six

months. If the vessel is not full, it will be ready sooner.

_Plague, or Four Thieves' Vinegar._

Take rue, sage, mint, rosemary, wormwood, and lavender, of each a large

handful; put them into a stone jar, with a gallon of the best vinegar;

tie it down very close, and let it stand a fortnight in the sun, shaking

the jar every day. Bottle it, and to every bottle add a quarter of an

ounce of camphor, beaten very fine. The best time to make it is in June

or July.

_Raisin Vinegar._

Put four quarts of spring water to two pounds of Malaga raisins, lay a

stone or slate over the bung-hole, and set it in the sun till ready for

use. If you put it into a stone jar or bottle, and let it stand in the

chimney corner, for a proper time, it will answer the same purpose.

_Raspberry Vinegar._ No. 1.

Fill a very large jug or jar with raspberries; then pour as much white

wine vinegar upon them as it will hold; let it stand four days, stirring

it three times every day. Let it stand four days more, covered close up,

stirring it once a day. Strain it through a hair sieve, and afterwards

through a flannel bag; and to every pint of liquor add one pound of

loaf-sugar. Simmer it over the fire, skimming it all the time, till

quite clear. As soon as cold, bottle it.

This is very good sauce for a plain batter pudding and pancakes.

_Raspberry Vinegar._ No. 2.

Take two pounds of sugar; dissolve it in a pint of water; then clarify,

and let it boil till it is a thick syrup. Take the same quantity of

raspberries, or currants, but not too ripe, and pour over them a quarter

of a pint of vinegar, in which they must steep for twenty-four hours.

Pour the fruit and vinegar into the syrup, taking care not to bruise the

fruit; then give it one boil, strain it, and cork it up close in

bottles. The fruit must be carefully picked and cleaned, observing not

to use any that is in the least decayed. To the syrup of currants a few

raspberries may be added, to heighten the flavour. An earthen pipkin is

the best to boil in.

_Raspberry Vinegar._ No. 3.

Fill a jug with raspberries; add as much of the best vinegar as the jug

will hold; let the fruit steep ten or twelve days; then strain the

liquor through a fine sieve, without squeezing the raspberries; put

three pounds of lump sugar to a quart of juice, and skim it.

_Walnuts, black._ No. 1.

Take large full grown walnuts before they are hard; lay them in salt and

water for two days: then shift them into fresh water, and let them lie

two days longer; change them again, and let them lie two days longer;

take them out, and put them in your pickle pot; when the pot is half

full, put in some shalots, and a head of garlic. To a hundred of walnuts

add half an ounce of allspice, half an ounce of black pepper, six

bay-leaves, and a stick of horseradish. Then fill your pots, and pour

boiling vinegar over them; cover them with a plate, and when cold tie

them down.

Before you put the nuts into salt and water, prick them well with a pin.

_Walnuts._ No. 2.

About midsummer take your walnuts, run a knitting-needle through them,

and lay them in vinegar and salt, sufficiently strong to bear an egg.

Let them remain in this pickle for three weeks; then make some fresh

pickle; shift them into it, and let them lie three weeks longer; take

them out, and wipe them with a clean cloth; and tie up every nut in a

clean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace,

mustard, garlic, and horseradish; and to a hundred nuts put one ounce of

ginger, one ounce of pepper, and of cloves and mace a quarter of an

ounce each, two small nutmegs, and half a pint of mustard seed. All the

pickles to be done in raw vinegar (that is, not boiled). It is always

recommended to have the largest double nuts, being the best to pickle.

_Walnuts._ No. 3.

Take the large French nuts, wipe them clean, and wrap each in a

vine-leaf; put them into a weak brine of salt and water for a fortnight,

changing it every day, and lay a slate upon them, to keep them always

under, or they will turn black. Drain them, and make a stronger brine,

that will bear an egg; let them lie in that a fortnight longer; then

drain and wipe them very dry, and wrap them in fresh vine-leaves; put

them in jars, and pour on them double-distilled vinegar, which must not

be boiled. To six or eight hundred nuts put two pounds of shalots, one

of garlic, and one of rocambole; a piece of assafotida, of the size

of a pea, tied up in a bit of muslin, and put into each jar, of white,

black, and long pepper, one pound each, half a pound of mace, a quarter

of a pound of nutmegs, two ounces of cinnamon, two ounces of cloves, two

pounds of allspice, one pound of ginger, two pounds of mustard-seed,

some bay-leaves, and horseradish. The mustard-seed and spice must be a

little bruised. Mix all these ingredients together, and put in a layer

of nuts and then a layer of this mixture; put the assafotida in the

middle; and as the pickle wastes take care to keep the jar filled up

with vinegar.

_Walnuts._ No. 4.

Take a hundred walnuts, at the beginning of July, before they are

shelled; just scald them, that the skin may rub off, then put them into

salt and water, for nine or ten days; shift them every day, and keep

them covered from the air: dry them; make your pickle of two quarts of

white wine vinegar, long pepper, black pepper, and ginger, of each half

an ounce; beat the spice; add a large spoonful of mustard-seed; strew

this between every layer of nuts. Pour liquor, boiling hot, upon them,

three or four times, or more, if required. Be sure to keep them tied

down close.

_Walnuts._ No. 5.

Put into a stone jar one hundred large double nuts. Take one ounce of

Jamaica and four ounces of black pepper, two of ginger, one of cloves,

and a pint of mustard-seed; bruise these, and boil them, with a head or

two of garlic and four handfuls of salt, in a sufficient quantity of

vinegar to cover the nuts. When cold, put it to them, and let them stand

two days. Then boil up the pickle, pour it over the nuts, and tie them

down close. Repeat this process for three days.

_Walnuts, green._

Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and

pour it boiling hot over the walnuts, tying them down close for fourteen

days; then take them out of the leaves and liquor, wrap them in fresh

leaves, and put them in your pots. Over every layer of walnuts, strew

pepper, mace, cloves, a little ginger, mustard seed, and garlic. Make

the pickle of the best white wine vinegar, boiling in the pickle the

same sort of spices, with the addition of horseradish, and pour it

boiling hot upon the walnuts. Tie them close down; they will be ready to

eat in a month, and will keep for three or four years.

_Walnut Ketchup._

To three pints of the best white wine vinegar put nine Seville oranges

peeled, and let them remain four months. Pound or bruise two hundred

walnuts, just before they are fit for pickling; squeeze out two quarts

of juice, and put it to the vinegar. Tie a quarter of a pound of mace,

the same of cloves, and a quarter of a pound of shalot, in a muslin rag

or bag; put this into the liquor; in about three weeks boil it gently

till reduced one half, and when quite cold bottle it.

_Another._

Cut in slices about one hundred of the largest walnuts for pickling; cut

through the middle a quarter of a pound of shalots, and beat them fine

in a mortar, adding a pint and a half of the best vinegar and half a

pound of salt. Let them remain a week in an earthen vessel, stirring

them every day. Press them through a flannel bag; add a quarter of a

pound of anchovies; boil up the liquor, scum it, and run it through a

flannel bag. Put into it two sliced nutmegs, whole pepper, and mace, and

bottle it when cold.

WINES, CORDIALS, LIQUEURS, &c.

_Ale, to drink in a week._

Tun it into a vessel which will hold eight gallons, and, when it has

done working and is ready to bottle, put in some ginger sliced, an

orange stuck full of cloves, and cut here and there with a knife, and a

pound and a half of sugar. With a stick stir it well together, and it

will work afresh. When it has done working, bottle it: cork the bottles

well; set them bottom upwards; and the ale will be fit to drink in a

week.

_Very rare Ale._

When your ale is tunned into a vessel that will hold eight or nine

gallons, and has done working, and is ready to be stopped up, take a

pound and a half of raisins of the best quality, stoned and cut into

pieces, and two large oranges. Pulp and pare them. Slice it thin; add

the rind of one lemon, a dozen cloves, and one ounce of coriander seeds

bruised: put all these in a bag, hang them in the vessel, and stop it up

close. Fill the bottles but a little above the neck, to leave room for

the liquor to play; and put into every one a large lump of fine sugar.

Stop the bottles close, and let the ale stand a month before you drink

it.

_Orange Ale._

Boil twenty gallons of spring water for a quarter of an hour; when cool,

put it into a tub over a bushel of malt, and let it stand one hour. Pour

it from the malt, put to it a handful of wheat bran, boil it very fast

for another hour; then strain and put it into a clean tub. When cold,

pour it off clear from the sediment; put yest to it, and let it work

like all other ales. When it has worked enough, put it into the cask.

Then take the rind and juice of twenty Seville oranges, but no seeds;

cut them thin and small, put them into a mortar, and beat them as fine

as possible, with two pounds of fine lump sugar; put them into a

ten-gallon cask, with ten gallons of ale. Keep filling up your cask

again with ale, till it has done working; then stop it up close. When it

has stood eight days, tap it for drink; if you bottle it, let it stand

till it is clear before you bottle it, otherwise the bottles may burst.

_Aqua Mirabilis, a very fine Cordial._

Three pints of sack, three pints of Madeira, one quart of spirit of

wine, one quart of juice of celandine leaves, of melilot flowers,

cardamom seeds, cubebs, galingale, nutmeg, cloves, mace, ginger, two

drachms of each; bruise them thoroughly in a mortar, and mix them with

the wine and spirits. Let it stand all night in the still, closely

stopped with rye paste; next morning make a slow fire in the still, and

while it is distilling keep a wet cloth about the neck of the still. Put

so much white sugar-candy as you think fit into the glass where it

drops.

_Bitters._

One drachm of cardamom seed, two scruples of saffron, three ounces of

green root, two scruples of cochineal, and four ounces of orange-peel.

Put these ingredients into a large bottle, and fill it with the very

best French brandy, so that they are well covered; after it has stood

for three days, take out the liquor, and put it into another large

bottle; fill up the first before, and let it stand four or five days;

then once more take out the liquor and fill up again, letting it stand

ten or twelve days. Then take it out again, put it all together, and it

will be fit for use.

_Another way._

Ginger and cardamom seed, of each three pennyworth, saffron,

orange-peel, and cochineal, of each two pennyworth, put into one gallon

of brandy.

_Cherry Brandy._

Four pounds of morella cherries, two quarts of brandy, and twelve

cloves, to be sweetened with syrup of ginger made in the following

manner: one ounce and a half of ginger boiled in a quart of water, till

reduced to half a pint; then dissolve in it one pound and a half of

sugar, and add it to the brandy. It will be fit for use by Christmas.

After the cordial is made, you can make a most delightful sweetmeat with

the cherries, by dipping them into syrup, and drying them in a cool

oven.

_Cordial Cherry Water._

Nine pounds of the best red cherries, nine pints of claret, eight ounces

of cinnamon, three ounces of nutmegs; bruise your spice, stone your

cherries, and steep them in the wine; then add to them half a handful of

rosemary, half a handful of balm, and one quarter of a handful of sweet

marjoram. Let them steep in an earthen pot twenty-four hours, and, as

you put them into the alembic to distil them, bruise them with your

hands; make a gentle fire under them, and distil by slow degrees. You

may mix the waters at your pleasure when you have drawn them all.

Sweeten it with loaf sugar; then strain it into another glass vessel,

and stop it close that the spirits may not escape.

_A very fine Cordial._

One ounce of syrup of gilliflowers, one dram of confection of alkermes,

one ounce and a half of borage water, the like of mint water, as much of

cinnamon water, well mixed together, bottled and corked. In nine days it

will be ready for drinking.

_Cup._

Take the juice of three lemons and the peel of one, cut very thin; add a

pint, or rather more, of water, and about half a pound of white sugar,

and stir the whole well; then add one bottle of sherry, two bottles of

cyder, and about a quarter of a nutmeg grated down. Let the cup be well

mixed up, and add a few heads of borage, or balm if you have no borage;

put in one wine glass of brandy, and then add about another quarter of a

nutmeg. Let it stand for about half an hour in ice before it is used.

If you take champagne instead of cyder, so much the better.

_Elder-flower Water._

To every gallon of water take four pounds of loaf sugar, boiled and

clarified with eggs, according to the quantity, and thrown hot upon the

elder-flowers, allowing a quart of flowers to each gallon. They must be

gathered when the weather is quite dry, and when they are so ripe as to

shake off without any of the green part. When nearly cold, add yest in

proportion to the quantity of liquor; strain it in two or three days

from the flowers, and put it into a cask, with two or three

table-spoonfuls of lemon-juice to every two gallons. Add, if you please,

a small quantity of brandy, and, in ten months, bottle it.

_Elderberry Syrup._

Pick the elderberries when full ripe; put them into a stone jar, and set

them in the oven, or in a kettle of boiling water, till the jar is hot

through. Take them out, and strain them through a coarse cloth, wringing

the berries. Put them into a clean kettle, with a pound of fine Lisbon

sugar to every quart of juice. Let it boil, and skim it well. When clear

and fine, put it into a jar. When cold, cover it down close, and, when

you make raisin wine, put to every gallon of wine half a pint of elder

syrup.

_Ginger Beer._ No. 1.

Boil six gallons of water and six pounds of loaf sugar for an hour, with

three ounces of ginger, bruised, and the juice and rind of two lemons.

When almost cold, put in a toast spread with yest; let it ferment three

days; then put it in a cask, with half a pint of brandy. When it has

stood ten days, bottle it off, and it will be fit to drink in a

fortnight, if warm weather.

_Ginger Beer._ No. 2.

Four ounces of ground ginger, two ounces of cream of tartar, three large

lemons, cut in slices and bruised, three pounds of loaf sugar. Pour over

them four gallons of boiling water; let it stand till it is milk warm;

then add two table-spoonfuls of yest on a toast; let it stand

twenty-four hours, strain it through a sieve, bottle it, and it will be

fit for use in three days: the corks must be tied or wired, or they will

fly.

_Ginger Beer._ No. 3.

To make ginger beer fit for drinking twenty-four hours after it is

bottled, take two ounces of ground ginger, two ounces of cream of

tartar, two lemons sliced, one pound and a half of lump sugar; put them

into a pan, and pour upon them two gallons of boiling water. When nearly

cold, strain it from the lees, add three table-spoonfuls of yest, and

let it stand twelve hours. Bottle it in stone bottles, well corked and

tied down.

_Ginger Beer._ No. 4.

Ten gallons of water, twelve pounds of loaf sugar, the whites of four

eggs, well beaten; mix them together when cold, and set them on the

fire: skim it as it boils. Add half a pound of bruised ginger, and boil

the whole together for twenty minutes. Into a pint of the boiling liquor

put an ounce of isinglass; when cold, add it to the rest, and put the

whole, with two spoonfuls of yest, into a cask: next day, bung it down

loosely. In ten days bottle it, and in a week it will be fit for use.

_Ginger Beer._ No. 5.

One gallon of cold water, one pound of lump sugar, two ounces of bruised

ginger, the rind of two large lemons; let these simmer ten minutes. Put

in an ounce of cream of tartar the moment it boils, and immediately

take it off the fire, stirring it well, and let it stand till cold.

Afterwards add the lemon-juice, straining out the pips and pulp, and put

it into bottles, tying down the corks fast with string. This will be fit

for use in three days.

_Imperial._ No. 1.

The juice of two large lemons, rather more than an equal quantity of

white wine, and an immoderate proportion of sugar, put into a deep round

dish. Boil some cream or good milk, and put it into a tea-pot; pour it

upon the wine, and the higher you hold the pot the better appearance

your imperial will have.

_Imperial._ No. 2.

Four or five quarts of boiling water poured to two ounces of cream of

tartar, and the rinds of two lemons cut very thin, with half a pound of

sugar. Well mix the whole together: and, when cold, add the juice of the

two lemons.

_Imperial._ No. 3.

Two ounces of cream of tartar, four ounces of sugar, six quarts of

boiling water, poured upon it, the juice and peel of a lemon; to be kept

close till cold.

_Lemonade._ No. 1.

To two quarts of water take one dozen lemons; pare four or six of them

very thin, add the juice to the water, and sweeten to your taste with

double-refined sugar. Boil a quart of milk and put into it; cover and

let it stand all night, and strain it through a jelly-bag till it runs

clear. Leave the lemon-pips to go into the bag with the other

ingredients.

_Lemonade._ No. 2.

The peel of five lemons and two Seville oranges pared very thin, so that

none of the white is left with it; put them in a basin, with eight

ounces of sugar and a quart of boiling water. Let it stand all night,

and in the morning squeeze the juice to the peels, and pick out the

seeds; then put to it a quarter of a pint of white wine; stir all well

together; add half a pint of boiling milk, and pour it on, holding it up

high. Let it stand half an hour without touching it; then run it through

a jelly-bag.

_Lemonade._ No. 3.

Three quarts of spring water, the juice of seven lemons peeled very

thin, the whites of four eggs well beaten, with as much loaf-sugar as

you please: boil all together about half an hour with half the

lemon-peel. Pour it through a jelly-bag till clear. The peel of one

Seville orange gives it an agreeable colour.

_Clarified Lemonade._

Pare the rind of three lemons as thin as you can; put them into a jug,

with the juice of six lemons, half a pound of sugar, half a pint of rich

white wine, and a quart of boiling water. Let it stand all night. In the

morning, add half a pint of boiling milk: then run it through a

jelly-bag till quite clear.

_Milk Lemonade._

Squeeze the juice of six lemons and two Seville oranges into a pan, and

pour over it a quart of boiling milk. Put into another pan the peel of

two lemons and one Seville orange, with a pound of sugar; add a pint of

boiling water; let it stand a sufficient time to dissolve the sugar;

then mix it with the milk, and strain it through a fine jelly-bag. It

should be made one day and strained off the next.

_Transparent Lemonade._

Take one pound and a half of pounded sugar of the finest quality, and

the juice of six lemons and six oranges, over which pour two quarts of

boiling water; let it stand twelve hours till cool. Pour on the liquor a

quart of boiling milk, and let it stand till it curdles; then run it

through a cotton jelly-bag till it is quite clear.

_Lemon Water._

Take twelve of the largest lemons; slice and put them into a quart of

white wine. Add of cinnamon and galingale, one quarter of an ounce each,

of red rose-leaves, borage and bugloss flowers, one handful each, and of

yellow sanders one dram. Steep all these together twelve hours; then

distil them gently in a glass still. Put into the glass vessel in which

it drops three ounces of fine white sugar and one grain of ambergris.

_Mead._ No. 1.

In six gallons of water dissolve fourteen pounds of honey; then add

three or four eggs, with the whites; set it upon the fire, and let it

boil half an hour. Put into it balm, sweet marjoram, and sweet briar, of

each ten sprigs, half an ounce of cinnamon, the same of mace, twenty

cloves, and half a race of ginger sliced very thin: let it boil a

quarter of an hour; then take it off the fire, pour it into a tub, and

let it remain till nearly cold. Take six ounces of syrup of citron, and

one spoonful of ale yest; beat them well together, put it into the

liquor, and let it stand till cold. Take a sufficient quantity of

coarse bread to cover the barrel, and bake it very hard; then take as

much ale yest as will spread it over thin, put it into the liquor, and

let it stand till it comes to a head. Strain it out; put the liquor into

a cask, and add to it a quart of the best Rhenish wine. When it has done

working, stop it up close, and let it stand a month; then draw it out

into bottles; tie the corks down close; and let them stand a month.

_Mead._ No. 2.

Ten quarts of honey boiled one hour with thirty quarts of water; when

cold, put it into a cask, and add to it one ounce of cinnamon, one of

cloves, two of ginger, and two large nutmegs, to be pounded first, and

suspended in a linen bag in the barrel from the bung-hole. The scum must

be filtered through a flannel bag.

_Mead._ No. 3.

Take eight gallons of spring water, twelve pounds of honey, four pounds

of powdered sugar; boil them for an hour, keeping it well skimmed. Let

it stand all night; the next day, put it into your vessel, keeping back

the sediment; hang in your vessel two or three lemon-peels; then stop it

up close; in the summer, bottle it in six weeks.

_Mithridate Brandy._

Take four gallons of brandy; infuse a bushel of poppies twenty-four

hours; then strain it, and put two ounces of nutmegs, the same of

liquorice, and of pepper and ginger, and one ounce each of cinnamon,

aniseed, juniper-berries, cloves, fennel-seed, and cardamom seed, two

drachms of saffron, two pounds of figs sliced, and one pound of the sun

raisins stoned. All these must be put into an earthen pot, and set in

the sun three weeks; then strain it, and mix with it two ounces of

Venice treacle, two ounces of mithridate, and four pounds of sugar. This

is an approved remedy for the gout in the stomach.

_Nonpareil._

Pare six lemons very thin, put the rinds and juice into two quarts of

brandy; let it remain well corked four days. Set on the fire three

quarts of spring water and two pounds of sugar, and clarify it with two

whites of eggs; let it boil a quarter of an hour; take the scum off, and

let it stand till cold. Put it to your brandy; add two quarts of white

wine, and strain it through a flannel bag; fill the cask, and it will

clarify itself. You may bottle it in a week. Orange-peel greatly

improves this liquor.

_Noyau._

To one gallon of the best white French brandy, or spirit diluted to the

strength of brandy, put two pounds and a half of bitter almonds

blanched, two pounds of white sugar-candy, half an ounce of mace, and

two large nutmegs. To give it a red colour, add four pounds of black

cherries. It must be well shaken every day for a fortnight; then let it

stand for six weeks, and bottle it off: it improves much by longer

keeping.

_Orange Juice._

One pound of fine sugar to a pint of juice; run it through a jelly-bag,

and boil it for a quarter of an hour; when cold, skim and bottle it.

_Spirit of Oranges or Lemons._

Take the thickest rinded oranges or lemons; pare off the rinds very

thin; put into a glass bottle as many of these chips as it will hold,

and then as much Malaga sack as it will hold besides. Stop the bottle

down close, and, when you use it, take about half a spoonful in a glass

of sack. It is a fine spirit to mix in sauces for puddings or other

sweet dishes.

_Cordial Orange Water._

Take one dozen and a half of the highest coloured and thick-rinded

oranges; slice them, and put them into two pints of Malaga sack, and one

pint of the best brandy. Take cinnamon, nutmegs, ginger, cloves, and

mace, of each one quarter of an ounce bruised, and of spearmint and balm

one handful of each; put them into an ordinary still all night, pasted

up with rye paste. The next day, draw them with a slow fire, and keep a

wet cloth upon the neck of the still; put the loaf sugar into the glass

in which it drops.

_Orgeat._

Two quarts of new milk, one ounce of sweet almonds and eighteen bitter,

a large piece of cinnamon, and fine sugar to your taste. Boil these a

quarter of an hour, and then strain. The almonds must be blanched, and

then pounded fine with orange-flower water.

_Another way._

Four ounces of sweet almonds finely pounded, two ounces of white

sugar-candy, dissolved in spring-water, and a quart of cream; mix all

together. Put it into a bottle, and give it a gentle shake when going to

be used.

_Excellent Punch._

Three pints of barley-water and a piece of lemon-peel; let it stand till

cold; then add the juice of six lemons and about half a pint of the best

brandy, and sweeten it to your taste, and put it in ice for four hours.

Put into it a little champagne or Madeira.

_Milk Punch._

To twenty quarts of the best rum or brandy put the peels of thirty

Seville oranges and thirty lemons, pared as thin as possible. Let them

steep twelve hours. Strain the spirit from the rinds, and put to it

thirty quarts of water, previously boiled and left to stand till cold.

Take fifteen pounds of double-refined sugar, and boil it in a proper

proportion of the water to a fine clear syrup. As soon as it boils up,

have ready beat to a froth the whites of six or eight eggs, and the

shells crumbled fine; mix them with the syrup; let them boil together,

and, when a cap of scum rises to the top, take off the pot, and skim it

perfectly clear. Then put it on again with some more of the beaten egg,

and skim it again as before. Do the same with the remainder of the egg

until it is quite free from dirt; let it stand to be cool. Strain it to

the juice of the oranges and lemons; put it into a cask with the spirit;

add a quart of new milk, made lukewarm; stir the whole well together,

and bung up the cask. Let it stand till very fine, which will be in

about a month or six weeks--but it is better to stand for six

months--then bottle it. The cask should hold fifteen gallons. This punch

will keep for many years.

Many persons think this punch made with brandy much finer than that with

rum. The best time for making it is in March, when the fruit is in the

highest perfection.

_Another way._

Take six quarts of good brandy, eight quarts of water, two pounds and a

half of lump sugar, eighteen lemons, and one large wine-glassful of

ratafia. Mix these well together; then throw in two quarts of boiling

skimmed milk; stir it well, and let it stand half an hour; strain it

through a very thick flannel bag till quite fine; then bottle it for

use. Before you use this punch, soak for a night the rinds of eighteen

lemons in some of the spirit; then take it out, and boil it in the milk,

together with two large nutmegs sliced.

_Norfolk Punch._

Take four gallons of the best rum; pare a dozen lemons and a dozen

oranges very thin; let the pulp of both steep in the rum twenty-four

hours. Put twelve pounds of double-refined sugar into six gallons of

water, with the whites of a dozen eggs beat to a froth; boil and scum it

well; when cold, put it into the vessel with the rum, together with six

quarts of orange-juice, and that of the dozen of lemons, and two quarts

of new milk. Shake the vessel so as to mix it; stop it up very close,

and let it stand two months before you bottle it.

This quantity makes twelve gallons of the Duke of Norfolk's punch. It is

best made in March, as the fruit is then in the greatest perfection.

_Roman Punch._

The juice of ten lemons, and of two sweet oranges, the peel of an orange

cut very thin, and two pounds of powdered loaf-sugar, mixed together.

Then take the white of ten eggs, beaten into froth. Pass the first

mixture through a sieve, and then mix it by degrees, always beating with

the froth of the eggs; put the whole into an ice-lead; let it freeze a

little; then add to it two bottles of champagne, or rum. Turn it round

with a ladle. The above is for twelve persons.

_Raspberry Liqueur._

Bruise some raspberries with the back of a spoon, strain them, and fill

a bottle with the juice; stop it, but not very close. Add to a pound of

fruit nearly a pound of sugar dissolved into a syrup. Let it stand four

or five days; pour it from the fruit into a basin; add to it as much

rich white wine as you think fit; bottle it, and in a month it will be

fit to drink.

_Raspberry Vinegar._

Fill a jar with raspberries, gathered dry, and pour over them as much of

the best white wine vinegar as will cover them. Let them remain for two

or three days, stirring them frequently, to break them; strain the

liquor through a sieve, and to every pint of it put a pound and a

quarter of double-refined sugar; boil it, and take off the scum as it

rises. When cool, bottle and cork it up for use. A spoonful of this

liquor is sufficient for a small tumbler of water.

_Ratafia Brandy._

Apricot or peach kernels, with four ounces of fine sugar to a quart of

brandy. If you cannot get apricot kernels, two ounces of bitter almonds,

bruised a little, to the same quantity of spirit, will make good

ratafia.

_Shrub._ No. 1.

To a gallon of rum put three pints of orange-juice and one pound of

sugar, dissolving the sugar in the juice. Then put all together in the

cask. It will be fine and fit for use in a few weeks. If the rum be very

strong, you may add another pint of juice and half a pound of sugar to

the above.

_Shrub._ No. 2.

Take two quarts of the juice of oranges and lemons, and dissolve in it

four pounds and a half of sugar. Steep one-fourth part of the oranges

and lemons in nine quarts of spirits for one night; after which mix the

whole together; strain it off into a jug, which must be shaken two or

three times a day for ten days; then let it stand to settle for a

fortnight; after which draw it off very carefully, without disturbing

the sediment.

_Shrub._ No. 3.

One gallon of rum, one pound and two ounces of double-refined sugar, one

quart of orange-juice, mixed and strained through a sieve.

_Currant Shrub._

Pick the currants from the stalks; bruise them in a marble mortar; run

the juice through a flannel bag. Then take two quarts of the clear

juice; dissolve in it one pound of double-refined sugar, and add one

gallon of rum. Filter it through a flannel bag till quite fine.

_Spruce Beer._

For one quarter cask of thirty gallons take ten or twelve ounces of

essence of spruce and two gallons of the best molasses; mix them well

together in five or six gallons of warm water, till it leaves a froth;

then pour it into the cask, and fill it up with more water. Add one pint

of good yest or porter grounds; shake the cask well, and set it by for

twenty-four hours to work. Stop it down close. Next day, draw it off

into bottles, which should be closely corked and set by in a cool cellar

for ten days, when it will be as fine spruce-beer as ever was drunk. The

grounds will serve instead of yest for a second brewing.

In a hot climate, cold water should be used instead of warm.

_Bittany Wine._

Take six gallons of water and twelve pounds of sugar; put your sugar and

water together. Let it boil two hours; then, after taking it off the

fire, put in half a peck of sage, a peck and a half of bittany, and a

small bunch of rosemary; cover, and let it remain till almost cold; then

put six spoonfuls of ale yest; stir it well together, and let it stand

two or three days, stirring two or three times each day. Then put it in

your cask, adding a quarter of a pint of lemon-juice; when it has done

working, bung it close, and, when fine, bottle it.

_Sham Champagne._

To every pound of ripe green gooseberries, when picked and bruised, put

one quart of water; let it stand three days, stirring it twice every

day. To every gallon of juice, when strained, put three pounds of the

finest loaf sugar; put it into a barrel, and, to every twenty quarts of

liquor add one quart of brandy and a little isinglass. Let it stand half

a year; then bottle it. The brandy and isinglass must be put in six

weeks before it is bottled.

_Cherry Wine._

Pound morella cherries with the kernels over-night, and set them in a

cool place. Squeeze them through canvas, and to each quart of juice put

one pound of powdered sugar, half an ounce of coarsely-pounded cinnamon,

and half a quarter of an ounce of cloves. Let it stand about a fortnight

in the sun, shaking it twice or three times every day.

_Another way._

Take twenty-four pounds of cherries, cleared from the stalks, and mash

them in an earthen pan; then put the pulp into a flannel bag, and let

them remain till the whole of the juice has drained from the pulp. Put a

pound of loaf sugar into the pan which receives the juice, and let it

remain until the sugar is dissolved. Bottle it, and, when it has done

working, you may put into each bottle a small lump of sugar.

_Cowslip Wine._ No. 1.

To twenty gallons of water, wine measure, put fifty pounds of lump

sugar; boil it, and skim it till it is very clear; then put it into a

tub to cool, and, when just warm, put to it two tea-spoonfuls of ale

yest. Let it work for a short time; then put in fifteen pecks of cut

cowslips, and the juice of twenty large lemons, likewise the outward

rinds pared off as thin as possible. Keep it in the tub two or three

days, stirring it twice each day. Then put it all together in a barrel,

cleansed and dried. Continue to stir twice a day for a week or more,

till it has done working; then stop it up close for three months, and

bottle it off for use.

The cowslips should be gathered in one day, and the wine made as soon as

possible after, as the fresh flowers make the wine of a finer colour

than when they are withered; but they will not hurt by being kept for a

few days if they are spread on a cloth, and moved every day.

_Cowslip Wine._ No. 2.

To a gallon of water put three pounds of lump sugar; boil them together

for an hour, skimming all the while. Pour it upon the cowslips, and,

when milk warm, put into it a toast, with yest spread pretty thick upon

it; let it stand all night, and then add two lemons and two Seville

oranges to each gallon. Stir it well in a tub twice a day for two or

three days; then turn it; stir it every day for a fortnight, and bung it

up close. It will be fit for bottling in six weeks. To every gallon of

water you must take a gallon of cowslips. They must be perfectly dry

before they are used, and there should be as many gallons of cowslips as

gallons of water; they should be measured as they are picked, and turned

into the cask. Dissolve an ounce of isinglass, and put to it when cold.

The lemons must be peeled.

_Cowslip Wine._ No. 3.

Take fourteen gallons of water and twenty-four pounds of sugar; boil the

water and sugar one hour; skim it till it is clear. Let it stand till

nearly cold; then pour it on three bushels of picked cowslips, and put

to it three or four spoonfuls of new yest; let it stand and work in your

vessel till the next day; then put in the juice of thirty lemons and the

peels of ten, pared thin. Stir them well together; bung up the vessel

close for a month; then bottle it.

_Currant Wine._ No. 1.

Gather the currants dry, without picking them from the stalks; break

them with your hands, and strain them. To every quart of juice put two

quarts of cold water, and four pounds of loaf sugar to the gallon. It

must stand three days, before it is put into the vessel. Stir it every

day, and skim it as long as any thing rises. To ten gallons of wine add

one gallon of brandy, and one of raspberries, when you put it in the

vessel. Let it stand a day or two before you stop it; give it air

fourteen days after; and let it stand six weeks before you tap it.

_Currant Wine._ No. 2.

To every gallon of ripe currants put a gallon of cold water. When well

broken with the hands, let it stand twenty-four hours. Then squeeze the

currants well out; measure your juice, and to every gallon put four

pounds of lump sugar. When the sugar is well melted, put the wine into a

cask, stirring it every day, till it has done hissing; then put into it

a quart of brandy to every five gallons of wine; close it well up;

bottle it in three months.

_Currant Wine._ No. 3.

Put into a tub a bushel of red currants and a peck of white; squeeze

them well, and let them drain through a sieve upon twenty-eight pounds

of powdered sugar. When quite dissolved, put into the barrel, and add

three pints of raspberries, and a little brandy.

_Currant or Elder Wine._

After pressing the fruit with the hand or otherwise, to every gallon of

juice add two gallons of water that has been boiled and stood to be

cold. To each gallon of this mixture put five pounds of Lisbon sugar. It

may be fermented by putting into it a small piece of toasted bread

rubbed over with good yest. When put into the cask, it should be left

open till the fermentation has nearly subsided.

_Black Currant Wine._

Ten pounds of fruit to a gallon of water; let it stand two or three

days. When pressed off, put to every gallon of liquor four pounds and a

half of sugar.

_Red Currant Wine._

Gather the fruit dry; pick the leaves from it, and to every twenty-five

pounds of currants put six quarts of water. Break the currants well,

before the water is put to them; then let them stand twenty-four hours,

and strain the liquor, to every quart of which put a pound of sugar and

as many raspberries as you please.

_Another way._

Take twenty-four pounds of currants; bruise them, and add to that

quantity three gallons of water. Let it stand two days, stirring it

twice a day; then strain the liquor from the fruit; and to every quart

of liquor put one pound of sugar. Let it stand three days, stirring it

twice a day; then put it in your barrel, and put into it six-pennyworth

of orris-root well bruised. The above quantities will make five gallons.

_Red or White Currant Wine._

Take to every gallon of juice one gallon of water, to every gallon of

water three pounds and a half of the best Lisbon sugar. Squeeze the

currants through a sieve; let the juice stand till the sugar is

dissolved; dip a bit of brown paper in brimstone, and burn in the cask.

Then tun the wine, and to every three gallons put a pint of brandy. When

it has done hissing, stop it close; it will be fit to drink in six

months, but it will be better for keeping ten or twelve.

_White Currant Wine._

To each sieve of currants take twenty-five pounds of moist sugar, and to

every gallon of juice two gallons of water. Squeeze the fruit well with

the hands into an earthen pan; then strain it through a sieve. Throw the

pulp into another pan, filling it with water, which must be taken from

the quantity of water allowed for the whole, and to every ten gallons of

wine put one bottle of brandy. In making the wine, dissolve the sugar in

the water above-mentioned, and put it into the cask; then add the

remaining juice and water, stirring it well up frequently. Stir it well

every morning for ten successive days, and as it works out fill up the

cask again until it has done fermenting. Then put in your brandy, and

bung it quite close. In about eight months it will be fit to drink; but,

if you leave it twelve, it will be better.

_Damson Wine._

Take four gallons of water, and put to every gallon four pounds of

Malaga raisins and half a peck of damsons. Put the whole into a vessel

without cover, having only a linen cloth laid over it. Let them steep

six days, stirring twice every day; then let them stand six days without

stirring. Draw the juice out of the vessel, and colour it with the

infused juice of damsons, sweetened with sugar till it is like claret

wine. Put it into a wine vessel for a fortnight; then bottle it up; and

it may be drunk in a month.

All made wines are the better for brandy, and will not keep without it.

The quantity must be regulated by the degree of strength you wish to

give to your wine.

_Elder Wine._ No. 1.

Take elderberries, when ripe; pick them clean from the stalk; press out

the juice through a hair sieve or canvas-bag, and to every gallon of

juice put three gallons of water on the husks from which the juice has

been pressed. Stir the husks well in the water, and press them over

again; then mix the first and second liquor together, and boil it for

about an hour, skimming it clean as long as the scum rises. To every

gallon of liquor put two pounds of sugar, and skim it again very clean;

then put to every gallon a blade of mace and as much lemon-peel, letting

it boil an hour. After the sugar is put in, strain it into a tub, and,

when quite cold, put it into a cask; bung it close down, and look

frequently to see that the bung is not forced up. Should your quantity

be twelve gallons or more, you need not bottle it off till about April,

but be sure to do so on a clear dry day, and to let your bottles be

perfectly dry; but if you have not more than five or six gallons, you

may bottle it by Christmas on a clear fine day.

_Elder Wine._ No. 2.

To a gallon of water put a quarter of a peck of berries, and three

pounds and a half of Lisbon sugar. Steep the berries in water forty

hours; after boiling a quarter of an hour, strain the liquor from the

fruit, and boil it with the sugar till the scum ceases to rise. Work it

in a tub like other wines, with a small quantity of yest. After some

weeks, add a few raisins, a small quantity of brandy, and some cloves.

The above makes a sweet mellow wine, but does not taste strong of the

elder.

_Elder Wine._ No. 3.

Take twenty-four pounds of raisins, of whatever sort you please; pick

them clean, chop them small, put them into a tub, and cover them with

three gallons of water that has been boiled and become cold. Let it

stand ten days, stirring it twice a day. Then strain the liquor through

a hair sieve, draining it all from the raisins, and put to it three

pints of the juice of elderberries and a pound of loaf-sugar. Put the

whole into the cask, and let it stand close stopped, but not in too cold

a cellar, for three or four months before you bottle it. The peg-hole

must not be stopped till it has done working.

The best way to draw the juice from the berries is to strip them into an

earthen pan, and set it in the oven all night.

_Elder Wine._ No. 4.

Mash eight gallons of picked elderberries to pieces, add as much spring

water as will make the whole nine gallons, and boil slowly for three

quarters of an hour. Squeeze them through a cloth sieve; add

twenty-eight pounds of moist sugar, and boil them together for half an

hour. Run the liquor through your cloth sieve again; let it stand till

lukewarm; put into it a toast with a little yest upon it, and let it

stand for seven or eight days, stirring it every day. Then put it into a

close tub, and let it remain without a bung till it has done hissing.

Before you bung up close, you may add one pint of brandy at pleasure.

_Elder Wine._ No. 5.

Half a gallon of ripe berries to a gallon of water; boil it half an

hour; strain it through a sieve. To every gallon of liquor put three

pounds of sugar; boil them together three quarters of an hour; when

cold, put some yest to it; work it a week, and put it in barrel. Let it

stand a year. To half a hogshead put one quart of brandy and three

pounds of raisins.

_Elder-flower Wine._

To six gallons of water put eighteen pounds of lump-sugar; boil it half

an hour, skimming it all the time. Put into a cask a quarter of a peck

of elder-flowers picked clean from the stalks, the juice and rinds of

six lemons pared very thin, and six pounds of raisins. When the water

and sugar is about milk warm, pour it into the cask upon these

ingredients; spread three or four spoonfuls of yest upon a piece of

bread well toasted, and put it into the cask; stir it up for three or

four days only; when it has done working, bung it up, and in six or

eight months it will be fit for bottling.

_Sham Frontiniac._

To three gallons of water put nine pounds of good loaf-sugar; boil it

half an hour; when milk-warm, add to it nearly a peck of elder-flowers

picked clear from the stalks, the juice and peel of three good-sized

lemons, cut very thin, three pounds of stoned raisins, and two or three

spoonfuls of yest; stir it often for four or five days. When it has

quite done working, bung it up, and it will be fit for bottling in five

days.

_Mixed Fruit Wine._

Take currants, gooseberries, raspberries, and a few rose-leaves, three

pints of fruit, mashed all together, to a quart of cold water. Let it

stand twenty-four hours; then drain it through a sieve. To every gallon

of juice put three pounds and a half of Lisbon sugar; let it ferment;

put it into a cask, but do not bung it up for some time. Put in some

brandy, and bottle it for use.

_Ginger Wine._ No. 1.

With four gallons of water boil twelve pounds of loaf-sugar till it

becomes clear. In a separate pan boil nine ounces of ginger, a little

bruised, in two quarts of water; pour the whole into an earthen vessel,

in which you must have two pounds of raisins shred fine, the juice and

rind of ten lemons. When of about the warmth of new milk, put in four

spoonfuls of fresh yest; let it ferment two days; then put it into a

cask, with all the ginger, lemon-peel, and raisins, and half an ounce of

isinglass dissolved in a little of the wine; in two or three days bung

it up close. In three months it will be fit to bottle. Put into each

bottle a little brandy, and some sugar also, if not sweet enough.

_Ginger Wine._ No. 2.

Twenty-six quarts of water, eighteen pounds of white Lisbon sugar, six

ounces of bruised ginger, the peel of six lemons pared very thin: boil

half an hour, and let it stand till no more than blood warm. Put it in

your cask, with the juice of six lemons, five spoonfuls of yest, and

three pounds of raisins. Stir it six or seven times with a stick through

the bung-hole, and put in half an ounce of isinglass and a pint of good

brandy. Close the bung, and in about six weeks it will be fit for

bottle. Let it stand about six months before you drink it. If you like,

it may be drawn from the cask, and it will be fit for use in that way in

about two months.

_Ginger Wine._ No. 3.

To ten gallons of water put eight pounds of loaf-sugar and three ounces

of bruised ginger; boil all together for one hour, taking the scum off

as it rises; then put it into a pan to cool. When it is cold, put it

into a cask, with the rind and juice of ten lemons, one bottle of good

brandy, and half a spoonful of yest. Bung it up for a fortnight: then

bottle it off, and in three weeks it will be fit to drink. The lemons

must be pared very thin, and no part of the white must, on any account,

be put in the cask.

_Ginger Wine._ No. 4.

To every gallon of water put one pound and a half of brown sugar and one

ounce of bruised ginger, and to each gallon the white of an egg well

beaten. Stir all together, and boil it half an hour; skim it well while

any thing rises, and, when milk-warm, stir in a little yest. When cold,

to every five gallons, put two sliced lemons. Bottle it in nine days;

and it will be fit to drink in a week.

_Gooseberry Wine._ No. 1.

To every pound of white amber gooseberries, when heads and tails are

picked off and well bruised in a mortar, add a quart of spring water,

which must be previously boiled. Let it stand till it is cold before it

is put to the fruit. Let them steep three days, stirring them twice a

day; strain and press them through a sieve into a barrel, and to every

gallon of liquor put three pounds of loaf-sugar, and to every five

gallons a bottle of brandy. Hang a small bag of isinglass in the barrel;

bung it close, and, in six months, if the sweetness is sufficiently gone

off, bottle it, and rosin the corks well over the top. The fruit must be

fall grown, but quite green.

_Gooseberry Wine._ No. 2.

To three quarts of full grown gooseberries well crushed put one gallon

of water well stirred together for a day or two. Then strain and squeeze

the pulp, and put the liquor immediately into the barrel, with three

pounds and a half of common loaf-sugar; stir it every day until the

fermentation ceases. Reserve two or three gallons of the liquor to fill

up the barrel, as it overflows through the fermentation. Put a bottle of

brandy into the cask, to season it, before the wine; this quantity will

be sufficient for nine or ten gallons. Be careful to let the

fermentation cease, before you bung down the barrel.

The plain white gooseberries, taken when not too ripe, but rather the

contrary, are the best for this purpose.

_Gooseberry Wine._ No. 3.

A pound of sugar to a pound of fruit: melt the sugar, and bruise the

gooseberries with an apple-beater, but do not beat them too small.

Strain them through a hair strainer, and put the juice into an earthen

pot; keep it covered four or five days till it is clear: then add half a

pint of the best brandy or more, according to the quantity of fruit, and

draw it out into another vessel, letting it run into a hair sieve. Stop

it close, and let it stand one fortnight longer; then draw it off into

quart bottles, and in a month it will be fit for drinking.

_Gooseberry Wine._ No. 4.

Proceed as directed for white currant wine, but use loaf-sugar. Large

pearl gooseberries, not quite ripe, make excellent champagne.

_Grape Wine._

Pick and squeeze the grapes; strain them, and to each gallon of juice

put two gallons of water. Put the pulp into the measured water; squeeze

it, and add three pounds and a half of loaf-sugar, or good West India,

to a gallon. Let it stand about six weeks; then add a quart of brandy

and two eggs not broken to every ten gallons. Bung it down close.

_Lemon Wine._

To every gallon of water put three pounds and a half of loaf-sugar; boil

it half an hour, and to every ten gallons, when cold, put a pint of

yest. Put it next day into a barrel, with the peels and juice of eight

lemons; you must pare them very thin, and run the juice through a

jelly-bag. Put the rinds into a net with a stone in it, or it will rise

to the top and spoil the wine. To every ten gallons add a pint of

brandy. Stop up the barrel, and in three months the wine, if fine, will

be fit for bottling. The brandy must be put in when the wine is made.

_Sham Madeira._

Take thirty pounds of coarse sugar to ten gallons of water; boil it half

an hour; skim it clean, and, when cool, put to every gallon one quart of

ale, out of the vat; let it work well in the tub a day or two. Then put

it in the barrel, with one pound of sugar-candy, six pounds of raisins,

one quart of brandy, and two ounces of isinglass. When it has done

fermenting, bung it down close, and let it stand one year.

_Orange Wine._ No. 1.

Take six gallons of water to twelve pounds of lump-sugar; put four

whites of eggs, well beaten, into the sugar and water cold; boil it

three quarters of an hour, skim while boiling, and when cold put to it

six spoonfuls of yest, and six ounces of syrup of citron, well beaten

together, and the juice and rinds of fifty Seville oranges, but none of

the white. Let all these stand two days and nights covered close; then

add two quarts of Rhenish wine; bung it up close. Twelve days afterwards

bottle and cork it well.

_Orange Wine._ No. 2.

To make ten gallons of wine, pare one hundred oranges very thin, and put

the peel into a tub. Put in a copper ten gallons of water, with

twenty-eight pounds of common brown sugar, and the whites of six eggs

well beaten; boil it for three quarters of an hour; just as it begins to

boil, skim it, and continue to do so all the time it is boiling; pour

the boiling liquor on the peel: cover it well to keep in the steam, and,

two hours afterwards, when blood warm, pour in the juice. Put in a toast

well spread with yest to make it work. Stir it well, and, in five or six

days, put it in your cask free from the peel; it will then work five or

six days longer. Then put in two quarts of brandy, and bung it close.

Let it remain twelve or eighteen months, and then bottle it. It will

keep many years.

_Orange Wine._ No. 3.

To a gallon of wine put three pounds of lump sugar; clarify this with

the white of an egg to every gallon. Boil it an hour, and when the scum

rises take it off; when almost cold, dip a toast into yest, put it into

the liquor, and let it stand all night. Then take out the toast, and put

in the juice of twelve oranges to every gallon, adding about half the

peel. Run it through a sieve into the cask, and let it stand for several

months.

_Sham Port Wine._

Cover four bushels of blackberries with boiling hot water, squeeze them,

and put them into a vessel to work. After working, draw or pour off the

liquor into a cask; add a gallon of brandy and a quart of port wine; let

it work again; then bung it up for six months, and bottle it.

_Raisin Wine._ No. 1.

Take one hundred weight of raisins, of the Smyrna sort, and put them

into a tub with fourteen gallons of spring water. Let them stand covered

for twenty-one days, stirring them twice every day. Strain the liquor

through a hair-bag from the raisins, which must be well pressed to get

out the juice; turn it into a vessel, and let it remain four months;

then bung it up close, and make a vent-hole, which must be frequently

opened, and left so for a day together. When it is of an agreeable

sweetness, rack it off into a fresh cask, and put to it one gallon of

British brandy, and, if you think it necessary, a little isinglass to

fine it. Let it then stand one month, and it will be fit to bottle; but

the longer it remains in the cask the better it will be.

_Raisin Wine._ No. 2.

Take four gallons of water, and boil it till reduced to three, four

pounds of raisins of the sun, and four lemons sliced very thin; take off

the peel of two of them; put the lemons and raisins into an earthen pot,

with a pound of loaf-sugar. Pour in your water very hot; cover it close

for a day and a night; strain it through a flannel bag; then bottle it,

and tie down the corks. Set it in a cold place, and it will be ready to

drink in a month.

_Raisin Wine._ No. 3.

To one hundred pound of raisins boil eighteen gallons of water, and let

it stand till cold, with two ounces of hops. Half chop your raisins;

then put your water to them, and stir it up together twice a day for a

fortnight. Run it through a hair-sieve; squeeze the raisins well with

your hands, and put the liquor into the barrel. Bung it up close; let it

stand till it is clear; then bottle it.

_Raisin Wine._ No. 4.

Take a brandy cask, and to every gallon of water put five pounds of

Smyrna raisins with the stalks on, and fill the cask, bunging it close

down. Put it in a cool dry cellar; let it stand six months; then tap it

with a strainer cock, and bottle it. Add half a pint of brandy to every

gallon of wine.