Asparagus.
Scrape the asparagus, and cut off the prime part at the ends; wipe them, and lay them carefully in a jar or jelly-pot, pour vinegar over them, and let them lie in this about fourteen days. Then boil fresh vinegar, and pour it on them hot; repeat this until they are of a good colour; add a little mace and nutmeg, and tie them down close. This does very well for a made dish when asparagus is not to be had.