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1662. Garlic and Shalots. Garlic and shalots may be pickled in the same way as onions. 1663. Melons, Mangoes and Long Cucumbers. Melons, mangoes and long cucumbers may all be done in the same manner. Melons should not be much more than half-grown; cucumbers full grown, but not overgrown. Cut off the top, but leave it hanging by a bit of rind, which is to serve as a hinge to a box-lid; with a marrow-spoon scoop out all the seeds, and fill the fruit with equal parts of mustard seed, ground pepper, and ginger, or flour of mustard instead of the seed, and two or three cloves of garlic. The lid which encloses the spice may be sewed down or tied, by running a white thread through the cucumber and through the lid, then, after tying it together, cut off the ends. The pickle may be prepared with the spices directed for cucumbers, or with the following, which bears a nearer resemblance to the Indian method:--To each quart of vinegar put salt, flour of mustard, curry powder, bruised ginger, turmeric, half an ounce of each, cayenne pepper one drachm, all rubbed together with a large glassful of salad oil; shalots two ounces, and garlic half an ounce, sliced; steep the spice in the vinegar as before directed, and put the vegetables into it hot. 1664. Brocoli or Cauliflowers. Choose such as are firm, and of full size; cut away all the leaves, and pare the stalk; pull away the flowers by bunches, steep in brine two days, then drain them, wipe them dry, and put them into hot pickle; or merely infuse for three days three ounces of curry powder in every quart of vinegar.