brine of salt and water for one night; then dry them in a cloth, piece by piece. In the mean time make your pickle of half white wine and half beer vinegar; to each quart of pickle you must put an ounce of white or red pepper, an ounce of ginger sliced, a little mace, and a few corns of Jamaica pepper; when the spice has boiled in the pickle, pour it hot on the shoots, stop them close immediately, and set the jar two hours before the fire, turning it often; it is as good a way of greening pickles as frequent boiling; you may boil the pickle two or three times, and pour it on boiling hot just as you please. If you make the pickle of the sugar vinegar, there must be one half spring water.
To pickle Red Currants.
To every quart of white wine vinegar put half a pound of Lisbon sugar, and a quarter of a pound of white salt; then pick put the worst of your currants and put into this liquor, and put the best in bunches into glasses; then boil the pickle with the worst currants in it, skim it very clean, and let it boil till it looks of a fine colour, and let it stand till it is cold; then strain it through a coarse cloth, wring it through to get out all the colour of the currants, and let it stand to settle; then pour the clear off the settlings, and fill up your glasses with it, tie them over with a bladder and leather, and keep them in a cold dry place.
To pickle Ox Palates.
Take as many ox palates as you want, and wash them clean with salt and water; put them
