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(Pickles.) - (The Lady's Own Cookery Book)

Let the pods be gathered with the stalks on before they turn red, and

with a penknife cut a slit down the side, and take out all the seed, but

as little of the meat as possible. Lay them in strong brine for three

days, changing the brine every day. Take them out, lay them on a cloth,

and another over them. Boil the liquor, put into it some mace and nutmeg

beaten small; put the pods into a jar; when the liquor is cold, pour it

over them, and tie down with a bladder and leather.

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