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Artichoke Bottoms, to Pickle

Parboil the artichokes; pull out the leaves, and do not remove the choke. Allow them to cool; put them into pickle-bottles. Boil sufficient vinegar to fill up the bottles, adding to every quart of vinegar a dessert-spoonful of salt, a small tea-spoonful of white pepper, and a blade of mace. Simmer it for twenty minutes. Put it aside, and when cold pour it into the bottles, which must be corked closely. Probable cost, 1s. for a pint bottle.