GET your grapes when they are pretty large, but not too ripe, then put a layer into a stone jar, then a layer of vine leaves, then grapes and vine leaves as before, till your jar is full; then take two quarts of water, half a pound of bay salt, the same of common salt, boil it half an hour, skim it well, and take it off to settle, when it is milk warm, pour the clean liquor upon the grapes, and lay a good deal of vine leaves upon the top, and cover it close up with a cloth, and set it upon the hearth for two days, then take your grapes out of the jar, and lay them upon a cloth to drain, and cover them with a flannel till they are quite dry; then lay them in flat bottomed stone jars, in layers, and put fresh vine leaves betwixt every layer, and a large handful on the top of the grapes, then boil a quart of hard water, and one pound of loaf sugar, a quarter of an hour, skim it well, and put to it three blades of mace, a large nutmeg sliced, and two quarts of white wine vinegar, give them all a boil together, then take it off, and when it is quite cold, pour it upon your grapes, and cover them very well with it; put a bladder upon the top, and tie a leather over it, and keep them in a dry place for use.—N. B. You may pickle them in cold distilled vinegar.