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Plum Buds, to Pickle

Throw the buds into plenty of hot salted water, and let them simmer gently until they are soft. Strain the liquid from them, and let them get quite cold. Boil as much white-wine vinegar as will cover them, and flavour according to taste with mace and white pepper. Pour the liquid over the buds, and let them lie in it eight or nine days. Afterwards boil them in the vinegar until they turn green. Pour them into bottles, and when cold cover closely, and store for use. Probable cost uncertain, plum buds being seldom offered for sale.