9. Beans. _Take such as are fresh, young, and approaching their full
Growth. Put them into a strong Brine of White-Wine Vinegar and Salt able
to bear an Egg. Cover them very close, and so will they be preserved
twelve Months: But a Month before you use them, take out what Quantity
you think sufficient for your spending a quarter of a Year (for so long
the second Pickle will keep them sound) and boil them in a Skillet of
fresh Water, till they begin to look green, as they soon will do. Then
placing them one by one, (to drain upon a clean course Napkin) range
them Row by Row in a_ Jarr, _and cover them with Vinegar, and what Spice
you please; some Weight being laid upon them to keep them under the
Pickle. Thus you may preserve French-Beans_, Harico's, &c. _the whole
Year about_.
10. Broom-Buds _and_ Pods. _Make a strong Pickle, as above; stir it very
well, till the Salt be quite dissolved, clearing off the Dregs and Scum.
The next Day pour it from the Bottom; and having rubbed the Buds dry pot
them up in a Pickle-Glass, which should be frequently shaken, till they
sink under it, and keep it well stopt and covered_.
Pages:
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152