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1036
Enquire within upon everything
·
Robert Kemp Philp
600
1667.
Artichokes.
Gather
young
artichokes
as
soon
as
formed;
throw
them
into
boiling
brine,
and
let
them
boil
two
minutes;
drain
them;
when
cold
and
dry,
put
them
in
jars,
and
cover
with
vinegar,
prepared
as
method
the
third,
but
the
only
spices
employed
should
be
ginger,
mace,
and
nutmeg.
1668.
Artichoke
Bottoms.
Select
full-grown
artichokes
and
boil
them;
not
so
much
as
for
eating,
but
just
until
the
leaves
can
be
pulled;
remove
them
and
the
choke;
in
taking
off
the
stalk,
be
careful
not
to
break
it
off
so
as
to
bring
away
any
of
the
bottom;
it
would
be
better
to
pare
them
with
a
silver
knife,
and
leave
half
an
inch
of
tender
stalk
coming
to
a
point;
when
cold,
add
vinegar
and
spice,
the
same
as
for
artichokes.
1669.
Mushrooms.
Choose
small
white
mushrooms;
they
should
be
of
but
one
night's
growth.
Cut
off
the
roots,
and
rub
the
mushrooms
clean
with
a
bit
of
flannel
and
salt;
put
them
in
a
jar,
allowing
to
every
quart
of
mushrooms
one
ounce
of
salt,
one
ounce
of
ginger,
half
an
ounce
of
whole
pepper,
eight
blades
of
mace,
a
bay-leaf,
a
strip
of
lemon
rind,
and
a
wineglassful
of
sherry;
cover
the
jar
close,
and
let
it
stand
on
the
hob
or
on
a
stove,
so
as
to
be
thoroughly
heated,
and
on
the
point
of
boiling.
Let
it
remain
thus
a
day
or
two,
till
the
liquor
is
absorbed
by
the
mushrooms
and
spices;
then
cover
them
with
hot
vinegar,
close
them
again,
and
stand
till
it
just
comes
to
a
boil;
then
take
them
away
from
the
fire.
When
they
are
quite
cold,
divide
the
mushrooms
and
spice
into
wide-mouthed
bottles,
fill
them
up
with
the
vinegar,
and
tie
them
over.
In
a
week's
time,
if
the
vinegar
has
shrunk
so
as
not
entirely
to
cover
the
mushrooms,
add
cold
vinegar.
At
the
top
of
each
bottle
put
a
teaspoonful
of
salad
or
almond
oil;
cork
close,
and
dip
in
bottle
resin.
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