Asparagus.
GET the largest asparagus you can, cut off the white
ends, and wash the green ends in spring water. Then
put them into a pan of clean water, and let them lie in
it two or three hours. Put as much spring water into
a stew-pan as will nearly fill it, and throw in a large
handful of salt. Set it on the fire, and when it boils put
in your glass, not tied up, but loose, and not too many
at a time; left you break the heads. Just scald them,
and no more; then take them out with a broad skimmer,
and lay them on a cloth to cool. Make your pickle
with a gallon or more (according to the quantity of
your asparagus) of white wine vinegar, and an
ounce of bay-salt. Boil it, and put your asparagus into
your jar. To a gallon of pickle put two nutmegs, a
quarter of an ounce of mace, and the same quantity of
white whole pepper. Pour the pickle hot over the
asparagus, and cover them with a linen cloth three or
four times double; and when they have stood a week,
boil the pickle again. Let them stand a week longer,
then boil the pickle again, and put it on as hot as before.
When they are cold, cover them close, tie them tight
down, and keep them in a dry place.