ginger, 1/4 lb. of mustard, 1/4 lb. of salt, 2 oz. of mustard-seed,
1-1/2 oz. of turmeric, 1 oz. of ground black pepper, 1/4 oz. of cayenne,
cauliflowers, onions, celery, sliced cucumbers, gherkins, French beans,
nasturtiums, capsicums.
_Mode_.--Have a large jar, with a tightly-fitting lid, in which put as
much vinegar as required, reserving a little to mix the various powders
to a smooth paste. Put into a basin the mustard, turmeric, pepper, and
cayenne; mix them with vinegar, and stir well until no lumps remain; add
all the ingredients to the vinegar, and mix well. Keep this liquor in a
warm place, and thoroughly stir every morning for a month with a wooden
spoon, when it will be ready for the different vegetables to be added to
it. As these come into season, have them gathered on a dry day, and,
after merely wiping them with a cloth, to free them from moisture, put
them into the pickle. The cauliflowers, it may be said, must be divided
into small bunches. Put all these into the pickle raw, and at the end of
the season, when there have been added as many of the vegetables as
could be procured, store it away in jars, and tie over with bladder. As
none of the ingredients are boiled, this pickle will not be fit to eat
till 12 months have elapsed. Whilst the pickle is being made, keep a
wooden spoon tied to the jar; and its contents, it may be repeated, must
be stirred every morning.
_Seasonable_.--Make the pickle-liquor in May or June, as the season
arrives for the various vegetables to be picked.
MUSHROOM KETCHUP.