To Pickle Gherkins

Gherkins are a very small prickly kind of cucumber; they are fit for preserving about the beginning of September, and should be put into a coarse cloth, with a double handful of dry, rough salt, and shaken about to free them from their outer skin; they must then be picked from the salt, and put into a pan.

Next boil sufficient vinegar to cover the gherkins in a copper pan wilh some cloves, Jamaica peppercorns, and mace, and pour it upon the gherkins: the vinegar must be again boiled up twice, and when the first heat has subsided, pour it again to the gherkins, and when thoroughly cold, put them in jars; cover down with bladders, and keep them in a cold place.