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Gherkins

Put some gherkins into a stone jar and cover them with strong brine adding a small piece of alum to prevent them losing color. When they have been soaking for seven or eight days take them out, put them into fresh water and leave them for two or three days in that. Boil some malt vinegar in a saucepan and let it get nearly cold. Take the gherkins out of the water and put them in a large pan, pour the cold vinegar over them, and they are ready for use. Cloves, allspice, cinnamon and mustard may be added to the vinegar before boiling, if desired.

Herb Flavoring for Sauce, Soups and Stews Remove all the stalks from one ounce of dried thyme, sweet basil, marjoram and bay-leaves, pound them in a mortar with one ounce each of grated nutmeg, ground mace, cloves, and white pepper. Pass the whole through a fine sieve, and bottle.