Take the fined Pippins you can get, free from Spots and Bruises, put them into a Preserving-pan of cold Spring water, and set them on a Charcoal Fire. Keep them turning with a wooden Spoon, till they will peel; do not let them boil. When they are boiled, peel them, and put them into the Water again, with a quarter of a Pint of the best Vinegar, and a quarter of an Ounce of Allum. Cover them very close, with a Pewter-dish, and set them on the Charcoal Fire again, a slow Fire not to boil; let them stand, turning them now and then, till they look green; then take them out, and lay them on a Cloth to cool; when cold, make your Pickle as for the Peaches, only instead of made Mustard, this must be Mustard-seed whole. Cover them close, and keep them for use.