the the pickle on the grapes, fill your jar that the pickle may be above the grapes, tie a thin bit of board in the place of flannel, lay it on the top of the jar, to keep the grapes under the pickle, tie them down with a bladder, and then a leather; take them out with a wooden spoon. Be sure to make pickle enough to cover them.
To pickle barberries.
TAKE of white-wine vinegar, and water, of each an equal quantity: to every quart of this liquor put in half a pound of six-penny sugar, then pick the worst of your barberries, and put into this liquor, and the best into glasses; then boil your pickle with the worst of the barberries, and skim it very clean. Boil it till it looks a fine colour, then let it stand to be cold before your strain; then strain it through a cloth, wringing it to get all the colour you can from the barberries. Let it stand to cool and settle, then pour it clear into the glasses in a little of the pickle, boil a little fennel; when cold, put a little bit at the top of the pot or glass, and cover it close with a bladder and leather. To every half pound of sugar put a quarter of a pound of white salt.
To pickle red-cabbage.
SLICE the cabbage thin, put to it vinegar and salt, and an ounce of all-spice cold; cover it close, and keep for use. It is a pickle of little use but for garnishing of dishes; sallads, and pickles, though some people are fond of it.
To pickle golden pippins.
TAKE the finest pippins you can get, free from spots and bruises, put them into a preserving pan of cold spring-water, and set them on a charcoal fire. Keep them turning with a wooden spoon, till they will peel; do not let them boil. When they are boiled, peel them, and put them into the water again, with a quarter of a pint of the best vinegar, and a quarter of an ounce of allum, cover them very close with a pewter-dish, and set them on the charcoal fire again, a slow fire not to boil. Let them stand, turning them now and then, till they look green, then take them out, and lay them on a cloth to cool; when cold make your pickles as for the peaches, only instead of made mustard, this must be mustard-seed whole. Cover them close, and keep them for use.
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