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Pickles

Pickled Mushrooms
Peal them into Water the buttons you may Clean with a bit of flanel
boyle water with a large Onion & put your Mushrooms in when it boyles,
& as soon as they Sink put them in Strong brine & keep them there 1/4 of an
hour then dry them in a Coarse Cloath very well & put them into y Pickle
which must be made of yr Strongest White Wine Vinegar, a few Cloves,
[most?] Mace, & some Jamaica Pepper. Keep them Close Cover'd you may
put some of the best Oyl on the top of yr bottles.

Artichoak Bottoms
Half boyle the Artichoaks in pump water & when they are Cold, put
the bottoms into a pickle of Salt & Water & pour Oyl over them it
will keep them the Year round.

Pickled Melons
Split them & take out all the seeds with a Spoon then throw them into
Salt & Water, then take some Salt & Water strong enough to bear an
Egg, when it is boyles wash out your Melons and put them into a pot & pour
y boyling Water over them, cover them close & let them stand by the fire
2 hours. Then take White Wine Vinegar & a handfull of bay Salt, & wash
yr Melons out of the Brine & dry them with a Cloth, then take Mustard
Seed beaten a little Garlick a little Ginger Sliced, Jamaica Pepper,
& common pepper, & [strew?] it into the Melons, then put in yr Jarr a little
bay Salt, when yr Vinegar boyles put it into yr Jarr, tye them down
Close, & set them before y Fire 24 hours, a month or less time after
boyle your pickle again, & tye them up as before.

Pickled Onions
Take small [?] Onions the size of Gooseberrys, peel them & lay them in
Salt & Water for 3 days changing the water every day, then let & just boyle
up in fair water, strain them off & lay them in a cloath close cover'd, till they
are Cold, to keep the Colour, make yr pickle of white wine vinegar, to a [?r] of vinegar
a pt of water a handfull of Salt, some whole Pepper, [arace?] of Ginger cut into bits
boyle it well & pour it on yr Onions when cold, dont top nor tail yr Onions