Piccalilli.--Slice up a closely-grown, sound-hearted white cabbage and a sound white beetroot, with a cauliflower divided into several small branches, a few clear gherkins, some radish-pods, and kidney beans; lay in a sieve with two or three handfuls of common salt scattered over, and expose to the sun or fire for 4 days; when you think all the water is extracted from them, put them into a large stoneware pan, mixing well, and scattering plenty of good sound mustard seed amongst them as you go on; to each gallon of best vinegar, add 3 oz. peeled and sliced garlic, and 1½ oz. turmeric; boil, skim well, and pour the liquor while hot over the vegetables; let them lie 10 days, at least, with strong paper tied over, near a fire, until they have become a fine yellow colour, and have imbibed a fair quantity of the vinegar; then boil 3 qt. best white wine vinegar, 1½ oz. each of white pepper and mace, and ½ oz. each of long pepper, nutmegs, and cloves, for 10 minutes; skim well, and pour all over the pickles; tie the jar with bladder and leather. Samphire.--By persons living near the sea it is usually preserved, when freshly gathered, in equal parts vinegar and sea water, or even sometimes in the water only; but when brought inland it should be steeped 2 days in brine, then drained, and put into a stone jar, covered with vinegar, and having a lid, over which put a thick paste of flour and water, and set it in a very cool oven all night, or in a warmer oven till it nearly but not quite boils. Then let it stand on a warm hob for ½ hour, and allow it to become quite cold before the paste is removed; then add cold vinegar if any more is required, and secure as other pickles. Tomato.--(_a_) Gather 4 doz. tomatoes when turned, but not too ripe. Lay them in salt and water for 2 days, changing them twice; drain them, and dry them in a coarse cloth; put them in a pickling jar. To 1 gal. vinegar add 1 oz. ginger, shred, 1 oz. whole pepper, ½ oz. cloves, 1 pint mustard seeds, and 2 tablespoonfuls mustard flour, curry powder, turmeric, 2 oz. garlic, 2 oz. shallots, shred, 1 oz. bay salt, and a little common salt. Half of the spice to be strewed in the jar, and the other half to be boiled in the vinegar, and to be poured hot over the tomatoes; then let them be covered close with a flannel, and a weight at the top to keep in the steam, and let them stand in the chimney corner for 2 days, but not too near the fire. The vinegar must be boiled up twice more, and poured over the tomatoes as before. When quite cold fill up with more vinegar previously boiled, so that the tomatoes are covered and tied up with bladder.