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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.