Take the largest and youngest Shoots of Elder, which put out the Middle of May, the middle Stalks are most tender and biggest, the small ones not worth doing. Peel off the outward Peel or Skin, and lay them in a strong Brine of Salt and Water for one Night, and then dry them in a Cloth, Piece by Piece. In the mean time make your Pickle of half White Wine, and half Beer-vinegar: To each Quart of Pickle, you must put an Ounce of white or red Pepper, an Ounce of Ginger sliced, a little Mace, and a few Corns of Jamaica Pepper. When the Spice has boiled in the Pickle, pour it hot upon the Shoots, stop them close immediately, and set the Jar two Hours before the Fire, turning it often. It is as good a Way of greening Pickles as often boiling; or you may boil the Pickle two or three times, and pour on boiling hot, just as you please. If you make the Pickle of the Sugar Vinegar, you must let one half be Spring-water. You have the Receipt for this Vinegar in the nineteenth Chapter.