To pickle codlings.
WHEN you have greened them as you do pippins, and they are quite cold, with a small scoop very carefully take of the eye as whole as you can, scoop out the core, put in a clove of garlick, fill it up with mustard-seed, lay on the eye again, and put them in your glasses, with the eye uppermost, Put the same pickle as you do to the pippins, and tie them down close.
To pickle red currants.
THEY are done the same way as barberries.
To pickle fennel.
SET spring-water on the fire, with a handful of salt; when it boils, tie your fennel in bunches, and put them into the water, just give them a scald, lay them on a cloth to dry; when cold, put in a glass, with a little mace and nutmeg, fill it with cold vinegar, lay a bit of green fennel on the top, and over that a bladder and leather.
To pickle grapes.
GET grapes at the full growth, but not ripe; cut them in small bunches fit for garnishing, put them in a stone-jar, with wine-leaves between every layer of grapes; then take as much spring-water as you think will cover them, put in a pound of bay-salt and as much white salt as will make it bear an egg. Dry your bay-salt and pound it, it will melt the sooner, put it into a bell-metal, or copper-pot, boil it and skim it very well; as it boils, take all the black scum off, but not the white scum. When it has boiled a quarter of an hour, let it stand to cool and settle; when it is almost cold, pour the clear liquid on the grapes, lay vine-leaves on the top, tie them down close with a linen cloth, and cover them with a dish. Let them stand twenty-four hours; then take them out, and lay them on a cloth, cover them over with another, let them be dried between the cloths, then take two quarts of vinegar, one quart of spring-water, and one pound of coarse sugar. Let it boil a little while, skim it as it boils very clean, let it stand till it is quite cold, dry your jar with a cloth, put fresh vine-leaves at the bottom, and between every bunch of grapes, and on the top; then pour the clear offthe
