85. _To pickle Cucumbers the very best way._

Take those you mean to pickle, and lay them in water and salt three or
four days, then take a good many great Cucumbers, and cut the outsides
of them into water, for the insides will be too pappy, boil them in that
Water, with Dill seeds and Fennel seeds, and when it is cold, put to it
some salt, and as much of Vinegar as will make it a strong Pickle, then
take them out of the Water and Salt, and pour this Liquor over them, so
let them stand close covered for a fortnight or three weeks.

Then pour the Pickle from them and boil it, and when it is cold add to
it some more Vinegar, and put it to them again, so let them stand one
Month longer, and now and then when you see occasion, boil it again, and
when it is cold, put it to them, and every time you boil it, put some
Vinegar thereto, and lay the seeds and pieces of Cucumbers on the top,
and after the first fortnight when you boil it, put in some whole
Pepper and some whole Cloves and Mace, and always put the Liquor cold
over them.


86. _To make the best Orange Marmalade._

Take the Rinds of the deepest coloured Oranges, boil them in several
Waters till they are very tender, then mince them small, and to one
pound of Oranges, take a Pound of Pippins cut small, one Pound of the
finest Sugar, and one Pint of Spring-water, melt your Sugar in the Water
over the fire, and scum it, then put in your Pippins, and boil them till
they are very clear, then put in the Orange Rind, and boil them