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Take the biggest Cucumbers (and most of the Mango size) that look green: Open them on the Top or Side; and scooping out the Seeds, supply their Place with a small Clove of Garlick, or some Roccombo Seeds. Then put them into an Earthen Glazed Jarr, or wide-mouth'd Glass, with as much VVhite VVine Vinegar as will cover them. Boil them in the Vinegar with Pepper, Cloves, Mace, &c. and when off the Fire, as much Salt as will make a gentle
Brine; and so pour all boyling-hot on the Cucumbers, covering them close till the next Day. Then put them with a little Dill, and Pickle into a large Skillet; and giving them a Boyl or two, return them into the Vessel a∣gain: And when all is cold, add a good Spoonful of the best Mustard, keeping it from the Air, and so have you an excel∣lent Mango. VVhen you have occasion to take any out, make use of a Spoon, and not your Fin∣gers.
Elder. See Buds.
Flowers. See Cowslips, and for other Flowers.
15. Limon. Take Slices of the thick Rind Limon, Boil and shift them in several VVaters, till they are pretty tender: Then drain and wipe them dry with a clean Cloth; and make a Pickle with a little VVhite-VVine Vine∣gar,
one part to two of fair Wa∣ter, and a little Sugar, carefully scum'd. When all is cold, pour it on the peel'd Rind, and cover it all close in a convenient Glass Jarr. Some make a Syrup of Vine∣gar, White-Wine and Sugar not too thick, and pour it on hot.
16. Melon. The abortive and after-Fruit of Melons being pickled as Cucumber, make an excellent Sallet.
17. Mushrom. Take a Quart of the best White-Wine Vinegar; as much of White-Wine, Cloves, Mace, Nutmeg a pretty Quantity, beaten together: Let the Spice boil therein to the Consumption of half; then taken off, and being cold, pour the Liquour on the Mushroms; but leave out the boiled Spice, and cast in of the same sort of Spice whole, the Nutmeg only slit in Quarters,
with some Limon-Peel, white Pep∣per; and if you please a whole raw Onion, which take out again when it begins to perish.