To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Wiping them clean, put them in a very strong Brine of Water and Salt, to soak two or three Hours or longer, if you see Cause: Then range them in the Jarr or Barrellet with Herbs and Spice as usual; and cover them with hot Liquor made of two parts Beer-Vinegar, and one of White-VVine Vinegar: Let all be very well closed. A Fortnight after scald the Pickle again, and re∣peat it, as above: Thus they will keep longer, and from being so
soon sharp, eat crimp and well tasted, tho' not altogether so green. You may add a VValnut-Leaf, Hysop, Costmary, &c. and as some do, strow on them a little Powder of Roch-Allom, which makes them firm and eatable within a Month or six VVeeks after.