before they are open, then spread them upon a floor in the room, where no sun enters, and then let them lie till they begin to wither; they then throw them into a tub of sharp vinegar, and, after three days, they add a quantity of bay-salt. When this is dissolved, they are fit for packing for sale, and are sent to all parts of Europe. The finest capers are those of a moderate size, firm, and close, and such as have the pickle highly flavoured; those which are soft, flabby, and half open, are of little value.
To pickle Samphire.
Take the samphire that is green, put it into a clean pan, and throw over it two or three handfuls of salt; then cover it with spring water; let it lie twenty-four hours, after which put it into a clean saucepan, throw in a handful of salt, and cover it with good vinegar; cover the pan close, and set it over a slow fire; let it stand till it is just green and crisp, and take it out at that moment, for should it remain till it is soft, it will be spoiled; put it in your pickling-pot, and cover it close; as soon as it is cold, tie it down with a bladder and leather, and keep it for use; or you may keep it all the year in a very strong brine of salt and water, and throw it into vinegar just before you use it.
To pickle Beet Roots.
Beet roots, which are a pretty garnish for made dishes, are thus pickled:—Boil them tender, peel them, and, if agreeable, cut them into shapes; pour over them a hot pickle of white
