over them, place them near fire, cover them well with vine leaves,
and if not a good green pour off the vinegar and boil it again;
cover them with fresh vine leaves and continue doing so until they
are a good colour; as, to make a better green, you must use a mettle
stew pan or brass kettles, which are very poisonous; use wooden
spoons with holes to dish all pickles, keeping them always well
covered and free from air.


302. TO PICKLE ONIONS

Peel the onions till they look white, boil some strong salt and
water and pour it over them; let them stand in this twenty-four
hours; keep the vessel closely covered to retain the steam; after
this wipe the onions quite dry, and when they are cold pour boiling
vinegar, with ginger and white pepper over them; the vinegar must
cover the onions.


303. TO PICKLE MUSHROOMS

These are pickled in salt water and brandy, but they are of little
advantage.


304. RAILROAD SYSTEM OF HORSE TRAINING

This excellent and very simple method of horse training is nearly
all accomplished by what is called the persuader or bit; which is
made as follows: take a piece of strong rope eight or ten feet long