_To pickle Pods of Radishes_:--Gather the youngest pods, and put them
in water and salt twenty-four hours; then make a pickle for them of
vinegar, cloves, mace, whole pepper: boil this, and drain the pods
from the salt and water, and pour the liquor on them boiling hot: put
to them a clove of garlick a little bruised.

_To pickle Broom-Buds_:--Put your broom-buds into little linnen-bags,
tie them up, and make a pickle of bay-salt and water boiled, and
strong enough to bear an egg; put your bags in a pot, and when your
pickle is cold, put it to them; keep them close, and let them lie till
they turn black; then shift them two or three times, till they change
green; then take them out, and boil them as you have occasion for
them: when they are boiled, put them out of the bag: in vinegar they
will keep a month after they are boiled.

_To pickle Purslain Stalks_:--Wash your stalks, and cut them in pieces
six inches long; boil them in water and salt a dozen walms; take
them up, drain them, and when they cool, make a pickle of stale beer,
white-wine vinegar, and salt, put them in, and cover them close.


IX.--WINES.

_To make strong Mead_:--Take of spring-water what quantity you please,
and make it more than blood-warm, and dissolve honey in it till 'tis
strong enough to bear an egg, the breadth of a shilling; then boil
it gently near an hour, taking off the scum as it rises; then put to
about nine or ten gallons, seven or eight large blades of mace, three
nutmegs quarter'd, twenty cloves, three or four sticks of cinamon, two
or three roots of ginger, and a quarter of an ounce of Jamaica pepper;