then take them out, wipe them very carefully with a fine soft cloth, and lay them in your glass or jar; then take as much white wine vinegar as will fill your glass or jar; to every gallon put one pint of the best well-made mustard, two or three heads of garlic, a good deal of ginger sliced, half an ounce of cloves, mace, and nutmeg; mix your pickle well together, and pour it over your peaches; tie them close with a bladder and leather; they will be fit to eat in two months. You may, with a fine penknife, cut them across, take out the stones, fill them with mustard-seed, garlic, horse-radish, and ginger, and tie them together. You may pickle nectarines and apricots the same way.
To pickle White Plumbs.
Take the large white plumbs, and if they have stalks, let them remain on, and pickle them as you do peaches.
To pickle Radish Pods.
Make a strong pickle with cold spring water and bay-salt, strong enough to bear an egg; put the pods in, lay a thin board over them, to keep them under water, and let them stand ten days; drain them in a sieve, and lay them on a cloth to dry; then take white wine vinegar, as much as you think will cover them, boil it, and put your pods in a jar, with ginger, mace, cloves, and Jamaica pepper; pour your vinegar boiling hot on them, cover them with a coarse cloth, three or four times double, that the steam may come through a little, and let them stand two
