[Recipe book]; [manuscript].; Receipt book

46 To Pickle Walnuts. Take a hundred so tender as to run a pin thro' 'em Lay them in Salt and water 8 or 10 Days shifting every other Day then wash them in Clean water & almost boil them in Pump water, take them up, wash them in fresh water, hang 'em on again in Pump water so do 4 or 5 times but never let them boil when the bitterness is gone put the last hot water from them put them in a pan & Cover them, take out one at a time & rub the outside skin with a Coarse Cloth, Set your vinegar on the fire with a Little Salt 1/4oz: Cloves, Do. [?] mace 1/2 oz: Black pepper Do. Jamaica Pepper when it Boils put in the nutts [sic] Cover t'till almost boil then put them in your pickling pot, Cover them Close 'till Cold, tie 'em down with leather, keep 'em 5 or 6 weeks before you use them

To Pickle Collyflowers [sic] Boil them in milk and water 'till a Little Tender drain them well & put them in Cold white wine vinegar with Pepper and Salt.

47 To Pickle Great Cucumbers, Mango way Cut a piece out of the side, take out all the seeds, Lay the Cumbers in Salt & water, a day, take 'em out, have ready Boiling water put 'em in & give them a scald then Drain them, a Clove of Garlick [sic], 2 other Cloves, 3 or 4 pepper Corns, a Bit if Ginger, 1/2 Spoonfull mustard seed must be put in each ^ [?] then [?] the pieces you Cut out, Boil your vinegar with spice, put them in when ready to Boil hang them up high to Green then put them in your pots & Cover them

To make Gooseberry Vinegar. To a quart of full ripe Berrys bruis'd well add 3 Quarts water being boild and cooled let it stand 24 Hours strain it through Canvas then thro' Flannel then add to every Quart a Quarter of a pound of brown Sugar stir it well, Barrel it Close & at 6 months Bottle it.

To make Curran [sic] Jelly To a pint of the juice Add a pound of double refined sugar boil it Slow and Scum [skim] it till a Jelly then pour it in Glasses.

48 To Keep Barberrys all the Year Take the weight in fine Sugar, make a Layer of Sugar first, then one of the Berrys, so on with Sugar at the Top.

To pickle Turnips or White Cabbage Cut them as you please, Divide 'em into three parts Those you would have Red take 3 pints of Vinegar 1/2 oz: Brazil mix Cold Boil & strain it, then mix 1/2 oz: Turmerick in 3 parts boil & strain it take 2 pennyworth of Escutcheon Ell [??] beat fine Put in your 3 qts Vinegar Boil & Strain as before put Salt, Cloves Jamaica Pepper in 1 Qu' of the Pickle when it boils put in one part of the Turnips of Cabbage let it just Boil put in a bit of Allom [sic] pour into your pots do so by the other, when Cold Cover em Close.

To Pickle Beans of Cucumbers Lay them in Salt, Bay Salt & Pump water. 5 Days wash them, have ready a pan of Boiling Water put them in & let them just Boil, then pour 'em out & drain them well then set your vinegar to Boil with Cloves Mace pepper Salt when it Boils put them in

49 Give them 1 Brisk Boyl then hang 'em up to Green & Cover them Close then pour them into your potts [sic] when Cold tye them down.

To Preserve Green Gooseberrys. At full Growth pick them. but not Stalks, slit the Sides with a pin, take out th Seeds, take weight in double refined Sugar fine. Cover them with it sett [sic] them by three or 4 Days then put them in a pan over a Slow fire let them boil 'till they turn Green then put them in your Glasses.

To Preserve Barberrys Take out all the seeds from those you intend to Preserve take others Pick from the stalks put into your Pan with as much water as Covers them to boil, Let them Boil slow 'till the Colour is out of the Berries. Bruise them with the Back of a Spoon and Strain it to a pint of that Liquor add 1 pound of double refined Sugar & boil & Scum it, to every pint add 3 quarters of a pound of your seeded berrys let boil till Clear to keep for use.

50 To Preserve Rasberrys [sic] Take the juice of them and Currans [sic] together Strain them and add to a pint one pd. of Sugar boyl & Scum it when it begins to Syrrup [sic] put it in your Glasses.

To Preserve Currans [sic] Take and Slit the sides of every Berry, take out the Seeds Let be on the Stalks Then take other Currans and Bruise them well Strain them & to every pint of juice put one Pd of double refined Sugar set it on a slow fire and add the weight in dble refined Sugar of the seeded Currans, when boils Scum it & put in the Currans. Let it boyl 'till Syrrup be strong and will jelly when Cold you may know by Cooling a Little in a Glass put the bunches by the sides of your Glasses & fill up with Syrrup so paper it up

To make Marmalade of Cherrys. Stone 1 lb of Cherrys add 1/2 Pd Loaf Sugar to the juice that runs from them boil it and Scum it so put in the Cherrys and Jam them with a Spoon boil them 'till you think they will be stiff then put them intopotts or Glasses that are Shallow