You may add a Walnut-Leaf, Hysop, Costmary_, &c.
_and as some do, strow on them a little Powder of_ Roch-Allom, _which
makes them firm and eatable within a Month or six Weeks after_.
Mango _of_ Cucumbers.
_Take the biggest_ Cucumbers _(and most of the_ Mango _size) that look
green: Open them on the Top or Side; and scooping out the Seeds, supply
their Place with a small Clove of Garlick, or some_ Roccombo _Seeds.
Then put them into an Earthen Glazed_ Jarr, _or wide-mouth'd Glass, with
as much White-Wine Vinegar as will cover them. Boil them in the Vinegar
with Pepper, Cloves, Mace, &c. and when off the Fire, as much Salt as
will make a gentle Brine; and so pour all boyling-hot on the_ Cucumbers,
_covering them close till the next Day. Then put them with a little
Dill, and Pickle into a large Skillet; and giving them a Boyl or two,
return them into the Vessel again: And when all is cold, add a good
Spoonful of the best_ Mustard, _keeping it from the Air, and so have you
an excellent_ Mango. _When you have occasion to take any out, make use
of a Spoon, and not your Fingers_.
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