Is made in nearly the same manner. Put two hundred gherkins, three pints of small onions, one . quart of nasturtiums, one ditto of radish-pods, one quart of French beans, six cauliflowers, and two hard white cabbages sliced, into a pan, and sprinkle them with salt, the onions having been previously peeled and laid in salt and water for a week to take off their strength. Then, after a day or two, take them out of the pan and dry them thoroughly in a warm place in the shade: they must be spread out separately. To two gallons of vinegar put one and a half ounces of allspice, the same of long pepper and of white, and two of ginger, tied up in muslin bags. When cold, mix with the vinegar one and a half pounds of flour of mustard, and two table-spoonfuls of cayenne pepper. Boil it well together, and pour it on the pickle: the vegetables mentioned, not being all procurable at the same time, may be added separately, at different periods, but they must all undergo the salting and drying process.

In choosing those vegetables some discrimination may also be used: when in season, few things add a higher flavor to the pickle than the buds and flowers of the elder.