Boil in 3 pints of vinegar ¼ lb. flour of mustard, mixed as for table use; let it get cold; slice 12 large cucumbers, and ½ gallon large onions; put them into jars with 2 oz. ginger, ½ oz. white pepper, and a small quantity of mace and cloves, and pour the vinegar, cold, over them.
Cut out the stalk, and divide a firm, dark coloured middling sized cabbage, then cut in slices the breadth of straws; sprinkle salt over, and let it lie two days; then drain the slices very dry; fill the jar, 3 parts full, and pour a hot pickle over them, of strong vinegar, heated with black pepper, ginger, and allspice. Cover the jar to keep the steam in, and when the pickle is cold, put in bungs, and tie bladders over.
Cut a small square piece out of one side, and take out the seeds; fill them with brown mustard seeds, garlic, eschalot, scraped horse-radish, ripe capsicums, and a little finely pounded ginger: stuff the melons as full as the space will allow, replace the square piece, and bind them up tightly with thread. Boil a gallon of white wine vinegar, with ¼ oz. mace, ¼ oz. cloves, ½ oz. ginger, ½ oz. black and long pepper, and ½ oz. cayenne; as it is coming to a boil, pour in a wine-glassful of essence of horse-radish, and of garlic vinegar.
Boil them very gently from an hour and a half to two hours, or till 3 parts done; take them out of the water to cool; peel and cut them in slices about half an inch thick. Prepare a pickle of good vinegar, and to each quart 1 oz. black pepper, ½ oz. salt, ½ oz. horse-radish, ½ oz. ginger, and a little cayenne; infuse these by the fire three days, and let the pickle be cold before you pour it over the beet-root.
