To pickle Asparagus.
Take the largest asparagus you can get, cut off the white ends, and wash the green ends in spring water; then put them in another clean water, and let them lay two or three hours in it; have a large broad stew-pan full of spring water, with a handful of salt, set it on the fire, and when it boils put in the grass, not tied up, but loose, and not too many at a time, for fear you should break the heads; just scald them, and no more; take them out with a broad skimmer, and lay them on a cloth to cool. For your pickle take a gallon or more, according to your quantity of asparagus, of white wine vinegar, and one ounce of bay-salt, boil it, and put the asparagus in your jar; to a gallon of pickle put two nutmegs, a quarter of an ounce of mace, the same of whole white pepper, and pour the pickle hot over them; cover them with a linen cloth, doubled three or four times, let them stand a week, and boil the pickle; after standing a week longer, boil the pickle again, and pour it on hot, as before; when they are cold, cover them close with a bladder and leather.
To Pickle Peaches.
Take your peaches when they are at their full growth, just before they begin to ripen; be sure they are not bruised; then take spring water, as much as you think will cover them, make it salt enough to bear an egg, with bay and common salt, an equal quantity of each; put in your peaces, and lay a thin board over them, to keep them under the water; let them stand three days
