For 1½ glasses salt, use ⅛ lot, or ½ dram, of saltpeter and 10 grains of alum. Dilute with 2½ lbs vinegar. Bring the mixture to a boil in a well-tinned saucepan and add the young saffron milk-caps that have been wiped dry. Let them come to a boil, then pour them into a deep, glazed earthenware dish. After they have cooled, arrange them standing upright in a jar and pour over them the same vinegar in which they cooled. Pour off the vinegar after 2 weeks and cover with fresh vinegar boiled with cinnamon, cloves, allspice, and black pepper.