Take Grapes at the full Growth, but not ripe, cut them in small Bunches fit for garnishing, put them into a Stone-Jar, with Vine-leaves between every Layer of Grapes; then take as much Spring-water as you think will cover them, put in a Pound of Bay-salt, and as much white Salt as will make it bear an Egg. Dry your Bay-salt, and pound it, it will melt the sooner, put it into a Bell-mettle or Copper-pot, boil it and skim it very well; as it boils take all the black Scum off, but not the white Skim. When it has boiled a quarter of an Hour, let it stand to cool and settle; when it is al-most cold, pour the clear Liquor on the Grapes, lay Vine-leaves on the Top, tye them down close with a Linnen-cloth, and cover them with a Dish. Let them stand twenty-four Hours, then take them out, and lay them on a Cloth, cover them over with another, let them be dried between the Cloths, then take two Quarts of Vinegar, one Quart of Spring-water, and one Pound of coarse Sugar. Let it boil a little while, skim it as it boils very clean, let it stand till it is quite cold, dry your Jar with a Cloth, put fresh Vine-leaves at the Bottom, and between every Bunch of Grapes, and on the Top; then pour the Clear off the Pickle on the Grapes, fill your Jar, that the Pickle may be above the Grapes, tye a thin Bit of Board in a Piece of Flannel, and lay it in the Top of the Jar, to keep the Grapes under the Pickle, tye them down with a Bladder, and then a Leather. Take them out with a wooden Spoon; be sure to make Pickle enough to cover them.