F8597_0105

[p.102], [F8597_0105]
85

No. 170 Indian Pickle Mrs Hoffmeister.
Take 1/4 lb Ginger lay it in Salt & water over night, then scrape it & cut it in thin slices; put it into a bowl with dry salt & let it stand till the ingredients are ready. Take 1/4 lb garlic peel & cut it in thin slices & salt it for 3 days then wash it & salt it for 3 days longer, then wash it & dry it in the sun. Take 2 oz of long pepper & dry it but not too much, 1/4 lb mustard seed 8 oz Tumeric bruised very fine - put all into a stone Jar with a gallon of vinegar. This pickle must be made first. Take 2 Cabbage & cut them into quarter salt them 3 days, then squeeze out all the water & set them in the sun to dry. So do Cauliflowers & celery as far as it is white but not through the stalk, radishes may be done the same, scraping them & leaving on the young green tops. French beans & asparagus must be salted but 2 days & give them two "boils up" in salt & water, dry them in sun as you do the rest, put them in the jar with the pickle & stop is close, look at it in a fortnight & if you see occasion fill it up with vinegar, Cucumber, melons, apples, peaches or anything of this sort may be done the same. You need not empty your jar, but as the turnips come in season put them in & fill your jar with vinegar, the ingredients may be dried by the fire, but the sun is better.

No. 171 Consumption, Cough or Hoarseness.
A large handful of Rue when pickled from the Stalks boiled in a pint of water till it come to a quater then strain it add 1/2 lb brown sugar candy simmered in an Earthen pipken till come to a Jelly a teaspoonfull night & morning.