To preserve Savory.

Mix it with clarified syrup, and reduce it to the consistency of a preserve. A little of this preserve is used with preserved beans.

To preserve Gourds.

Pare and slice them in thick slices; pour over them hot water, and leave them to cool in it; and then put them in a strong pickle of salt and water.

Another Way.

Hang them in the roof of a chamber where there is occasionally fire, and they will keep a long time.

To preserve small Beans.

Let them be tender and newly shelled; put them into large-mouthed bottles, exactly as gooseberries are done; but they must have have an hour's boiling, and finish in the same way.

To preserve Peas.

Peas are to be done in the same way, or give them a few minutes boiling; dry them in the folds of a cloth, and put them in a cool oven, or hot sun, to dry; put them up in strong paper bags; shut them with paste, and paste the bags all over, and hang them in a dry place. All bottled fruits and vegetables ought to be buried in earth, with the necks down.

To preserve Asparagus.

Prepare them as for serving them in bunches, only that a little pepper and cloves are added to the blanching water. Arrange them in stone jars, and pour over them a strong pickle of salt and water. Three days after, pour it off, and boil, skim, and again pour it over them.

In two or three days, cover them with oil, stop them very close, and keep them in a cool place. The bungs ought to be nicely fitted before they are filled, otherwise before waxing, which is often left till all the preserves are ready, by which time often the half is spoiled. To prevent this as much as possible, turn down the top of the jars.

To preserve Kidney Beans.

Do them in the same way, excepting that after they have been well blanched in salt and water, they are to be refreshed in cold water, drained dry, arranged in lessived jars, and covered with strong cold pickle, and half an inch of oil; they must be close stopped.

The common Way of preserving French Beans

Is to lay them into jars, with layers of salt, and then cover them with a wooden cover, and a weight upon it; the brine will come up, and will remain over them: this method seldom does well; it is true they will keep.

Those that will not take the trouble of the first method, may blanch them well, and then put them into a strong pickle, or with salt: they ought to be closely covered.

Sour Krout.

It is from our not knowing the proper method of making it that it is so little used with us; as all the receipts prescribe its being kept in the fetid water that it throws off, and which purifies and makes it so pleasant, so digestible, and so anti-scorbutic.

In Germany, a hole is generally dug in the ground, where the cabbages, one by one, are buried with the head downwards; there it ferments and throws off the phlegm, which is absorbed by the earth; and in this state the cabbage is, perhaps, one of the most delicate and most digestible of vegetables; and by a proper preparation of it Captain Cook preserved his men in health, at sea, for three years; and every family that has a tendency to scurvy ought to take the trouble of making and using it constantly.

Prepare what cabbage is intended to be made. With a piercer take out the stock, and throw them together to sweat for a day or two, and prepare the casks; cover the bottom with some of the outer leaves, and strew salt over them. If the cask is small, the person who prepares it may manage, with his hands and a wooden mallet, to arrance the cabbage, as they are shaved cross in narrow ribbons into it; but if large, he must go into it booted, and over every layer strew a little salt, a few juniper. berries or caraway-seeds, taking care, as the cask is filled,

to cover the sides of it with large leaves: a wooden head must be put in, and a weight laid upon it.

The quantity of salt is a pound to fifty or sixty pounds of cabbage, which must be equally trod down, and laid smooth, and covered with salt; the cabbage must not reach the head of the cask by three or four inches, into which a wooden fosset must be introduced, by which the fetid water may run off; and this must be replaced by a strong pickle of salt and water, and this filling up must be continued for three or four days, till it runs clear, and that there is no more fetid water or offensive smell.

This takes about fifteen days. The cask ought to be filled up every month, and the linen cloth changed that is laid over it, as it is necessary that the pickle should always be an inch or two above the crout, and no space must be left between the cask and the cabbage; so that it is necessary, in the first instance, that it is well packed and trodden down, and properly managed in taking out. It will keep throughout the winter. When it is to be used, put it into fresh water, by which means it may be freshened to any taste.

There is no great trouble in the preparation; it is only the setting about it, which will be well repaid by the additional health it will procure to those who use it; and more particularly to such as are afflicted with the above distressing complaint.

Sow-thistle.

The roots of the sow-thistle are used in cooked salads by the Italians.

Burnet.

Burnet ought always to be pickled, dried, or made into a preserve, by pounding and boiling with sugar: excellent for sea store; it tastes of cucumbers.

To pickle Broom Buds.

They must be gathered while green; make a pickle of salt and water, and put in the buds; stir them every day till they sink, and then cover close.

To keep Cucumbers fit for using fresh all Winter. Make a very strong pickle of salt and water, and cover them well down in it; when they are to be used, steep them in fresh water, and use them as fresh cucumbers.

To preserve Tomatas.

Squeeze them in the hand to take out a great part of the juice, and put them in a stone jar with butter; cover close, and put them into the oven after the bread has been drawn, and leave them all night; rub them through a very nice sieve, and add capsicum vinegar, what it will take, not to moisten too much, with a few cloves of garlic pounded, or the juice, salt and pounded ginger.

It ought to be put up in small bottles, as the air spoils it when opened.

Another Way.

Blanch and peel off the skin; take out the seeds, and press out the juice; put them over a gentle fire, and dry, turning them constantly with a wooden spatula; pulp them; add fresh capsicums, or cayenne, ginger, and salt; put this marmalade into wide-mouthed bottles, and cover with clarified suet: these preserves are ready for putting into soups or sauces, or served hot or cold with roast meats. Do cucumbers in the same way.

Another Way.

Prepare as above, and when the tomatas are nearly dried up, put in some of the strongest ox-heel jelly, nearly approaching to glaze, and stir over the fire and dry it till it can be stirred no more; it may then be rolled and cut into square cakes, or moulded and dried in a cool oven this is excellent sea store.

The juice that is squeezed out is to be evaporated; it is very fine, and beautifully transparent; or preserve it with sugar.

The following herbs may all be preserved in the same

manner :

Vegetable marrow, cucumbers, white and red beet, Jerusalem artichokes, carrots, turnips, spinach, sorrel, endive, green cabbage, onions, leeks, and scallions.

This manner of storing vegetables is excellent, the fine new taste being preserved, and all the virtues of the vegetables. Every family ought to preserve them as they do fruit; it is true, cabbage, carrots, and turnips, &c. or peas or French beans keep; but have they the same taste that they have in the spring? There is another advantage,

that every leaf, if a little carbonate of soda is put into the blanching water, will dissolve.

These methods, if adopted for sea store, would not only be productive of comfort to their board, but health, and also carry in small compass.

Salt provisions, without vegetables must be very pernicious; but it is to be hoped that all these evils will be done away with soon.

Endive.

Endive may be preserved whole, by blanching it well, and draining it till perfectly dry, and finishing it as asparagus, in salt water, and covering it with oil.

To preserve Onions.

Perhaps there is nothing in which there is more loss than in storing onions, the growth being so well preserved and nourished, that frost hardly can reach it; it begins soon to shoot out, and then becomes useless for culinary purposes; and the thrifty housewife, who is sparing of her store in the beginning of the season, has often to throw it away in the end. The great hamperfuls that are thrown away in Covent Garden is shameful. What must not the profit be of those that can afford such waste?

Onions ought to be stored in a very cold, dry place, not subject to frost; they ought also to be carefully picked and assorted; the soft, thick-necked ought to be used first, and so on; even the different kinds ought to be picked, as they are used. Were these precautions taken, much waste would be avoided; but the surest way is to destroy the germ, which may easily be done by a small larding-pin being introduced: there is no loss, as the heart of the onion is bitter; then, with a packing-needle and thread, string and hang them in the kitchen; and those for sea store may be kiln-dried.

It will be necessary to steep them in cold water before using. Onions so preserved may be kept for years.

Carrots, parsnips, black radishes, Swedish turnips, cucumbers, artichokes, scorzonera, all sorts of pumpkins and potatoes may all be cut in slices, and kiln-dried and strung.

These make excellent store for long voyages, as they take little stowage, and no package, which if they did, they would be valuable, from lessening the quantity of salt butcher's meat,