Gerkings.
PUT a quantity of spring water into a large earthen
pan, and to every gallon put two pounds of salt. Mix
them well together, and throw in five hundred gerkins.
When they have been two hours in the salt and water,
take them out, and put them to drain; and when they
are thoroughly dry, put them into your jar. Take a
gallon of the best white-wine vinegar, and put it into a
saucepan, with half an ounce of cloves, and mace, an
ounce of allspice, the same quantity of mustard-seed, a
stick of horse-radish cut in slices, six bay-leaves, two or
three races of ginger, a nutmeg cut in pieces, and a hand-
ful of salt. Boil up all together, and pour it over the
gerkings. Cover them close down, and let them stand
twenty-four hours. Then put them into your saucepan,
and let them simmer over the fire till they are green; but
be careful not to let them boil, as that will spoil them.
Then put them into your jar, and cover them close
down till they are cold. Then tie them over with a
bladder