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How one must preserve or put up artichokes, elderberry, Turkish beans, cucumbers, and other fruits.

These fruits one shall boil up a little, or also take raw, and then lay in a stone pot, or together, or each separately: and the bottom first strewn with salt and some whole pepper and cloves, but much more salt than pepper or cloves, and then cover that salt with the fruits, and pour vinegar well over it, then again the fruits with salt as before, then again fruits, and so forth, until the pot is full: let it then stand still in the cellar or elsewhere well closed up, for the time of five or six months: but must look well that there is enough vinegar on it, and that of the best that one can find. But after the time of five or six months, you may eat of it, either for salad at the beginning of the meal, or for sauce with the roast, or also for fruit at the end of the table. The Turkish beans one does not need to clean much, only one may pull the little string off, but it is not necessary: the cucumbers must be young, and so also the artichokes: but were it the case that someone had let them grow too long or that they had forgotten to pickle the artichokes in time, so shall one boil them, somewhat more than otherwise, and pull the leaves and the hair off, and lay the bottoms or bases only in,

and one may then also cook them in various ways. The elderberry pickled in this manner is very good eaten in the winter with the roast: serves for capers, but has a peculiar and lovely taste: must only know, that it must be young: for (rightly understood) I speak of elderberry-flowers, which are not yet fully open. The elderberry one may also pickle without boiling.

How one dries artichokes.

The artichokes half washed shall be boiled up a little, and then the leaves taken off and the hair as before, and then one shall let them dry in the hot sunshine, until they are dry, then one shall keep them in a box or chest until the winter, or until Lent, and then one shall put them to soak in some lukewarm water, a half hour, or a little hour long, then one shall boil them still a little, and then stew with butter, mutton broth, or in Lent with butter and water and verjuice verjuys acidic juice from unripe grapes, with some mace, pepper and a small morsel of bread etc. is very delicate: also one may use them in pies, or in potages: others stew them with oil in the Italian way.

How one shall candy red or black cherries.

Make your syrup from the best sugar that you can find, and let it boil until thick, take therefrom according to the quantity of the cherries,