The Flowers of the _Nasturtium Indicum_ make an excellent Sallad in this
Month, and the Seeds of the Plant, while they are green, may be pickled to
our satisfaction: the Receipt for pickling them is as follows.
To pickle Nasturtium Seeds.
Gather the Seeds when they are full grown and green, in a dry day, and lay
them in Salt and Water for two or three days; then boil Vinegar, with some
Mace, Ginger sliced, and a few Bay-Leaves, for fifteen Minutes, and pour it
boiling hot upon them, covering them with a Cloth, as prescribed in this
Month for the other Pickles, and repeat the boiling of the Pickle, and
scalding them with it for three days successively; and when the last is
poured on, let it be cold before you cork it up. The folded Cloth which
should be put over the Mouth of the Jar, will suffer some of the Steam of
the Pickle to pass thro' it, and by that means the Pickles will not turn
mouldy, so soon as they might otherwise do, and besides will be much
greener than if they were to be close stopped. All these Pickles should be
kept in a dry Place, and look'd into every Month, lest by chance they turn
mouldy; which if you find they incline to, boil the Pickle afresh, and pour
it on them as before.
There is now the Skerret fit to be eaten; it is a very nourishing and
pleasant Root, and is prepared in the following manner for the Table: the
Culture of it is set forth at large in my new _Improvements of Planting and
Gardening_, printed for Mr.
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