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1
1036
Enquire within upon everything
·
Robert Kemp Philp
601
1670.
Samphire.
On
the
sea
coast
this
is
merely
preserved
in
water,
or
equal
parts
of
sea-water
and
vinegar;
but
as
it
is
sometimes
sent
fresh
as
a
present
to
inland
parts,
the
best
way
of
managing
it
under
such
circumstances
is
to
steep
it
two
days
in
brine,
then
drain
and
put
it
in
a
stone
jar
covered
with
vinegar,
and
having
a
lid,
over
which
put
thick
paste
of
flour
and
water,
and
set
it
in
a
very
cool
oven
all
night,
or
in
a
warmer
oven
till
it
nearly
but
not
quite
boils.
Then
let
it
stand
on
a
warm
hob
for
half
an
hour,
and
allow
it
to
become
quite
cold
before
the
paste
is
removed;
then
add
cold
vinegar,
if
any
more
is
required,
and
secure
as
other
pickles.
1671.
Indian
Pickle.
The
vegetables
to
be
employed
for
this
favourite
pickle
are
small
hard
knots
of
white
cabbage,
sliced;
cauliflowers
or
brocoli
in
flakes;
long
carrots,
not
larger
than
a
finger,
or
large
carrots
sliced
(the
former
are
far
preferable);
gherkins,
French
beans,
small
button
onions,
white
turnip
radishes
half
grown,
radish-pods,
shalots,
young
hard
apples;
green
peaches,
before
the
stones
begin
to
form;
vegetable
marrow,
not
larger
than
a
hen's
egg;
small
green
melons,
celery,
shoots
of
green
elder,
horseradish,
nasturtiums,
capsicums,
and
garlic.
As
all
these
vegetables
do
not
come
in
season
together,
the
best
method
is
to
prepare
a
large
jar
of
pickle
at
such
time
of
the
year
as
most
of
the
things
may
be
obtained,
and
add
the
others
as
they
come
in
season.
Thus
the
pickle
will
be
nearly
a
year
in
making,
and
ought
to
stand
another
year
before
using,
when,
if
properly
managed,
it
will
be
excellent,
but
it
will
keep
and
continue
to
improve
for
years.
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