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Pickled Grapes

Select large but not ripe grapes, cut into small bunches, and fill a stone jar with them, putting vine leaves between the bunches. Dissolve one pound of bay salt and a little common salt in one quart of cold water, put it into a copper pan, boil and remove the scum as it rises to the top. When it has boiled for quarter of an hour, let it stand until cool. Pour the liquor over the grapes, put more vine leaves on the top, and tie down with a folded linen cloth. Boil two quarts of vinegar together with one quart of water and one pound of brown sugar for a few minutes, skim, and let it stand until quite cold; strain the grapes. Dry the jar, put fresh vine leaves at the bottom between the layers of the grapes and on the top, and pour the clear pickle over all. Tie a thin piece of board in a piece of flannel, lay it on the top of the jar, cover it with bladder and then with leather, and tie it down tightly.