_To pickle or make Mangoes of Melons_.
Take green melons, as many as you please, and make a brine strong
enough to bear an egg; then pour it boiling hot on the melons, keeping
them down under the brine; let them stand five or six days; then take
them out, slit them down on one side, take out all the seeds, scrape
them well in the inside, and wash them clean with cold water; then
take a clove of a garlick, a little ginger and nutmeg sliced, and a
little whole pepper; put all these proportionably into the melons,
filling them up with mustard-seeds; then lay them in an earthern pot
with the slit upwards, and take one part of mustard and two parts of
vinegar, enough to cover them, pouring it upon them scalding hot, and
keep them close slopped.
_To pickle Barberries_.
Take of white wine vinegar and water, of each an equal quantity; to
every quart of this liquor, put in half a pound of cheap sugar, then
pick the worst of your barberries and put into this liquor, and the
best into glasses; then boil your pickle with the worst of your
barberries, and skim it very clean, boil it till it looks of a fine
colour, then let it stand to be cold, before you strain it; then
strain it through a cloth, wringing it to get all the colour you can
from the barberries; let it stand to cool and settle, then pour it
clear into the glasses; in a little of the pickle, boil a little
fennel; when cold, put a little bit at the top of the pot or glass,
and cover it close with a bladder or leather.
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