The seed must be full grown and gathered on a dry day. Let them lie two or three days in salt and water; take them out, well dry them, and put them into a jar. Take as much white wine vinegar as will cover them, and boil it up with mace, sliced ginger, and a few bay leaves, for a quarter of an hour. Pour the pickle upon the seeds boiling hot. This must be repeated three days, keeping them covered with a folded cloth. After the third time, take care to let them be quite cold before you stop them up, which you must do very close.