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To make pickel'd Lilla - Miss Wynn flourish
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Take ginger one Pound let it lie in salt and Water one Night.
then scrape it then cut it in thin slices and put it into a bottle
with dry salt and Let it stand till the rest of your ingredients
are ready take a Pound of garlick, peel it and cut it in pieces and
salt it for 3 Days, then wash it and salt it for 3 Days Longer,
then Wash it and let it Lie in the sun to Dry, take Cabbages
and cut them in quarters and salt them for 3 Days then press
the Water out of them and put them in the sun to Dry, in the
same maner you must do Collyflowers and sallary and Radishes
only scraping the Radishes and Leaving the young tops on,
French Beans and Asparagus must be salted only 2 Days
then Boil then up in salt and Water twice; and afterwards dry
them in the sun, take Long Pepper salt it and dry it in the sun
Mustard seed and turmerick bruised very fine, put thes ingredients
into a stone Jars, and if you would have the Pickle very strong put a
quart of the strongest Vinegar and 3 quarts of small, fill your
Jar 3 quarters full, and supply it as often as you see occasion for:
After this manner you may Do Mellons Cucumbers Plumbs
Apples Carrots or any such things, they are put altogether and you
need never empty your Jars, but as things come in season put
them in, filling the Jar up with Vinegar flourish
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Note: Over the name at the top is what looks like a sideways bracket as a flourish.