-

enough you may Squeeze in another Leaman &
Straine it ouer againe,
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To_Pickle_Cucumbers_as_Mangoes-7113-160r-1">
To Pickle Cucumbers as Mangoes

Take of the Largest & Green Cucumbers, Scrape of the upper Rind & black Spotts,
Rub them with a Co[aur]se Cloth. & lay them in Salt & Water for 24 hours,
then Slitt them long ways & take out all the Seeds, & fill them up with whole Cloves
of Garlick (2 or 3 in a Cumcumber) & mustard & Ginger cut in Small peices mixt
together, then tye them up with a thread, & lay them in an Earthen pott.
To a Gallon of white wine Viniger put 4 or 5 handfulls of Salt, boyle the Pickle
and then add Some whole Cloves & Mace, & pour it Scalding hott to the Cumbu[m]
=bers, then put Dill upon them, & cover them Close, & once in a day, for the
first week SCald the Pickle & pout it over the Cucumbers, & after do the Same
once in a month as long as they last.

To Pickle Mellons like Mangoes.

Take Ginger Sliced thin, & Spread in Viniger 48 hours. Take the Smallest
Cloves of Garlick one pound & Scald them, then take horse Radish Sliced
thin, & make a composition with mustard Seed & viniger, & fill the bodys
of the Mellons (the Seeds being first taken out) with these ingridients & tye
them together with tape and Packthred.
For your Pickle take one half white wine viniger, & the other VerJuice,
Boyle thm half an hour, then put in your Mellons and boyle them a quarter
of an hour, then take them out, and let the Pickle boyle a quarter of an hour
longer, then put your Mellons in a well Glosed earthen pott, and put your
liqoar to them Scalding hott, & Cover it Close to keep in the Steam as much
as you can.

To Pickle Wallnutts white

Choose your walnutts tender & young & Clear from Spotts, pare them till they
come to the white, & put them in Cold water as you do them, & let them lye
in it, till you have reade Some boyling water with a little Salt in it, put
your Nutts into it, and let them boyle about a quarter of an hour or less
if tender, -lay them one by one upon a Cloth till they be Cold, & have
ready the Pickle which must be made of white wine vineger & one third
white wine, with Cloves mace, whole peper & Salt, & a Small Clove of Garlick
& a bay leafe or two. boyle the P[ic]kle near an hour, & let it be Cold before
you put it to your nutts, If the viniger have been Stilled it need not boyle
So long.