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1036
Enquire within upon everything
·
Robert Kemp Philp
597
1658.
The
Third
Method
of
Pickling.
The
third
method
of
pickling
is
when
the
vegetables
are
in
a
greater
or
less
degree
done
over
the
fire.
Walnuts,
artichokes,
artichoke
bottoms
and
beetroots
are
done
thus,
and
sometimes
onions
and
cauliflowers.
1659.
French
Beans.
The
best
sort
for
this
purpose
are
white
runners.
They
are
very
large,
long
beans,
but
should
be
gathered
quite
young,
before
they
are
half-grown;
they
may
be
done
in
the
same
way
as
described
in
par.
1656.
1660.
Onions.
Onions
should
be
chosen
about
the
size
of
marbles;
the
silver-skinned
sort
are
the
best.
Prepare
a
brine,
and
put
them
into
it
hot;
let
them
remain
one
or
two
days,
then
drain
them,
and
when
quite
dry,
put
them
into
clean,
dry
jars,
and
cover
them
with
hot
pickle,
in
every
quart
of
which
has
been
steeped
one
ounce
each
of
horseradish
sliced,
black
pepper,
allspice,
and
salt,
with
or
without
mustard
seed.
In
all
pickles
the
vinegar
should
always
be
two
inches
or
more
above
the
vegetables,
as
it
is
sure
to
shrink,
and
if
the
vegetables
are
not
thoroughly
immersed
in
pickle
they
will
not
keep.
1661.
Red
Cabbage.
Choose
fine
firm
cabbages--the
largest
are
not
the
best;
trim
off
the
outside
leaves;
quarter
the
cabbage,
take
out
the
large
stalk,
slice
the
quarters
into
a
cullender,
and
sprinkle
a
little
salt
between
the
layers;
put
but
a
little
salt--too
much
will
spoil
the
colour;
let
it
remain
in
the
cullender
till
next
day,
shake
it
well,
that
all
the
brine
may
run
off;
put
it
in
jars,
cover
it
with
a
hot
pickle
composed
of
black
pepper
and
allspice,
of
each
an
ounce,
ginger
pounded,
horseradish
sliced,
and
salt,
of
each
half
an
ounce,
to
every
quart
of
vinegar
(steeped
as
above
directed);
two
capsicums
may
be
added
to
a
quart,
or
one
drachm
of
cayenne.
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