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page viii
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Peach marmalade, ................................................. 156
Peach chips, ..................................................... 156
Pears, ........................................................... 157
Pear marmalade, .................................................. 157
Quinces, ......................................................... 157
Currant jelly, ................................................... 158
Quince jelly, .................................................... 158
Quince marmalade, ................................................ 158
Cherries, ........................................................ 159
Morello cherries, ................................................ 159
To dry cherries, ................................................. 159
Raspberry jam, ................................................... 160
To preserve strawberries, ........................................ 160
Strawberry jam, .................................................. 160
Gooseberries, .................................................... 160
Apricots in brandy, .............................................. 160
Peaches in brandy, ............................................... 161
Cherries in brandy, .............................................. 161
Magnum bonum plums in brandy, .................................... 161
PICKLING.
Lemon pickle, ..................................................... 161
Tomato catsup, .................................................... 162
Tomato marmalade, ................................................. 162
Tomato sweet marmalade, ........................................... 162
Tomato soy, ....................................................... 163
Pepper vinegar, ................................................... 163
Mushroom catsup, .................................................. 164
Tarragon, or astragon vinegar, .................................... 164
Curry powder, ..................................................... 164
To pickle cucumbers, .............................................. 164
Oil mangos, ....................................................... 165
To make the stuffing for forty melons, ............................ 165
To make yellow pickle, ............................................ 166
To make green pickles, ............................................ 166
To prepare vinegar for green or yellow pickle, .................... 167
To pickle onions, ................................................. 167
To pickle nasturtiums, ............................................ 167
To pickle radish pods, ............................................ 168
To pickle English walnuts, ........................................ 168 Page
To pickle peppers, ................................................ 168
To make walnut catsup, ............................................ 169
To pickle green nectarines, or apricots, .......................... 169
To pickle asparagus, .............................................. 169
Observations on pickling, ......................................... 169
CORDIALS.
Ginger wine, ....................................................... 170
Orgeat, ............................................................ 170
Cherry shrub, ...................................................... 171
Currant wine, ...................................................... 171
To make cherry brandy, ............................................. 172
Rose brandy, ....................................................... 172
Peach cordial, ..................................................... 172
Raspberry cordial, ................................................. 173
Raspberry vinegar, ................................................. 173
Mint cordial, ...................................................... 173
Hydromel, or mead, ................................................. 174
To make a substitute for arrack, ................................... 174
Lemon cordial, ..................................................... 174
Ginger beer, ....................................................... 175
Spruce beer, ....................................................... 175
Molasses beer, ..................................................... 175
To keep lemon juice, ............................................... 176
Sugar vinegar, ..................................................... 176
Honey vinegar, ..................................................... 176
Syrup of vinegar, .................................................. 177
Aromatic vinegar, .................................................. 177
Vinegar of the four thieves, ....................................... 177
Lavender water, .................................................... 177
Hungarian water, ................................................... 178
To prepare cosmetic soap for washing the hands, .................... 178
Cologne water, ..................................................... 178
Soft pomatum, ...................................................... 178
To make soap, ...................................................... 178
To make starch, .................................................... 179
To dry herbs, ...................................................... 180
To clean silver utensils, .......................................... 180
To make blacking, .................................................. 180
To clean knives and forks, ......................................... 180
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