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Lecture Notes on Data Engineering
and Communications Technologies 25

Leonard Barolli · Fang-Yie Leu

Tomoya Enokido · Hsing-Chung Chen
Editors

Advances on
Broadband and
Wireless Computing,
Communication and
Applications
Proceedings of the 13th International
Conference on Broadband and Wireless
Computing, Communication and
Applications (BWCCA-2018)
Lecture Notes on Data Engineering
and Communications Technologies

Volume 25

Series editor
Fatos Xhafa, Technical University of Catalonia, Barcelona, Spain
e-mail: fatos@cs.upc.edu
The aim of the book series is to present cutting edge engineering approaches to data
technologies and communications. It will publish latest advances on the engineering
task of building and deploying distributed, scalable and reliable data infrastructures
and communication systems.
The series will have a prominent applied focus on data technologies and
communications with aim to promote the bridging from fundamental research on
data science and networking to data engineering and communications that lead to
industry products, business knowledge and standardisation.

More information about this series at http://www.springer.com/series/15362

Leonard Barolli Fang-Yie Leu
•

Tomoya Enokido Hsing-Chung Chen

•

Editors

Advances on Broadband
and Wireless Computing,
Communication
and Applications
Proceedings of the 13th International
Conference on Broadband and Wireless
Computing, Communication and Applications
(BWCCA-2018)

123
Editors
Leonard Barolli Tomoya Enokido
Department of Information Rissho University
and Communication Engineering, Tokyo, Japan
Faculty of Information Engineering
Fukuoka Institute of Technology Hsing-Chung Chen
Fukuoka, Japan Asia University
Taichung, Taiwan
Fang-Yie Leu
Tunghai University
Taichung, Taiwan

ISSN 2367-4512 ISSN 2367-4520 (electronic)

Lecture Notes on Data Engineering and Communications Technologies
ISBN 978-3-030-02612-7 ISBN 978-3-030-02613-4 (eBook)
https://doi.org/10.1007/978-3-030-02613-4

Library of Congress Control Number: 2018957620

© Springer Nature Switzerland AG 2019

This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part
of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations,
recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission
or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar
methodology now known or hereafter developed.
The use of general descriptive names, registered names, trademarks, service marks, etc. in this
publication does not imply, even in the absence of a specific statement, that such names are exempt from
the relevant protective laws and regulations and therefore free for general use.
The publisher, the authors and the editors are safe to assume that the advice and information in this
book are believed to be true and accurate at the date of publication. Neither the publisher nor the
authors or the editors give a warranty, express or implied, with respect to the material contained herein or
for any errors or omissions that may have been made. The publisher remains neutral with regard to
jurisdictional claims in published maps and institutional affiliations.

This Springer imprint is published by the registered company Springer Nature Switzerland AG
The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Welcome Message of BWCCA-2018
International Conference Organizers

Welcome to the 13th International Conference on Broadband and Wireless

Computing, Communication and Applications (BWCCA-2018), which will be held
in conjunction with the 13th 3PGCIC-2018 International Conference from October
27 to October 29, 2018, at Tunghai University, Taichung, Taiwan.
This international conference is a forum for sharing ideas and research work in
the emerging areas of broadband and wireless computing. Information networking
is going through a rapid evolution. Different kinds of networks with different
characteristics are emerging, and they are integrating into heterogeneous networks.
For these reasons, there are many interconnection problems which may occur at
different levels of the hardware and software design of communicating entities and
communication networks. These kinds of networks need to manage an increasing
usage demand, provide support for a significant number of services, guarantee their
QoS, and optimize the network resources.
The success of ALL-IP networking and wireless technology has changed the
ways of living for the people around the world. The progress of electronic inte-
gration and wireless communications is going to pave the way to offer people the
access to the wireless networks on the fly, based on which all electronic devices will
be able to exchange the information with each other in a ubiquitous way whenever
necessary.
The aim of this conference is to present the innovative research and technologies
as well as developments related to broadband networking, and mobile and wireless
communications. This edition BWCCA-2018 received 134 paper submissions, and
based on review results, we accepted 35 papers (about 26% acceptance ratio) for
presentation in the conference and publication in the Springer Lecture Notes on
Data Engineering and Communication Technologies proceedings.
The organization of an international conference requires the support and help of
many people. A lot of people have helped and worked hard to produce a successful
BWCCA-2018 technical program and conference proceedings. First, we would like
to thank all authors for submitting their papers, program committee members and
reviewers who carried out the most difficult work by carefully evaluating the
submitted papers.

v
vi Welcome Message of BWCCA-2018 International Conference Organizers

This year in conjunction with BWCCA-2018, we have seven international

workshops that complemented BWCCA-2018 program with contributions for
specific topics. We would like to thank the workshop co-chairs and all workshop
organizers for organizing these workshops.
We thank Kevin Bylykbashi, Donald Elmazi, Yi Liu, Miralda Cuka, and Kosuke
Ozera, Fukuoka Institute of Technology (FIT), Japan, as Web administrator
co-chairs and Dr. Makoto Ikeda, FIT, Japan, as finance chair for their excellent
work.
We would like to express our gratitude to Prof. Makoto Takizawa, Hosei
University, Japan; Mao-Jiun Wang, Tunghai University, Taiwan; and Jyh-Cheng
Chen, National Chiao Tung University, Taiwan as honorary co-chairs of
BWCCA-2018 for their support and help. We give special thanks to keynote
speakers of BWCCA-2018 and local arrangement team of Tunghai University for
making excellent local arrangement for the conference.
We hope you will enjoy the conference and have a great time in Tunghai,
Taiwan.

Li-Chih Wang
Fang-Yie Leu
Leonard Barolli
BWCCA-2018 General Co-chairs

Hsing-Chung Chen
Tomoya Enokido
Farookh Hussain
BWCCA-2018 Program Committee Co-chairs
Welcome Message from BWCCA-2018
Workshops Co-chairs

Welcome to the workshops of the 13th IEEE International Conference on

Broadband and Wireless Computing, Communication and Applications
(BWCCA-2018), which will be held in conjunction with the 13th 3PGCIC-2018
International Conference from October 27 to October 29, 2018, at Tunghai
University, Taichung, Taiwan.
This year, seven workshops will be held in conjunction with BWCCA-2018
International Conference. The workshops are very important part of the main
conference, and they cover specific topics related to next-generation networks,
network traffic analysis, sensor technologies, smart environments, complex sys-
tems, wireless communication, mobile networks, and multimedia networking.
BWCCA-2018 workshops are listed in the following:
1. The 20th International Symposium on Multimedia Network Systems and
Applications (MNSA-2018)
2. The 11th International Workshop on Next Generation of Wireless and Mobile
Networks (NGWMN-2018)
3. The 9th International Workshop on Methods, Analysis and Protocols for
Wireless Communication (MAPWC-2018)
4. The 9th International Workshop on Cloud, Wireless and e-Commerce Security
(CWECS-2018)
5. The 7th International Workshop on Robot and Vehicle Interaction, Control,
Communication and Cooperation (RVI3C-2018)
6. The 4th International Workshop on Advanced Techniques and Algorithms for
Security and Privacy (ATASP-2018)
7. The 4th International Workshop on Large Scale Networks and Internet
Computing (LSNIC-2018)
These workshops bring to the researchers conducting research on specific themes
the opportunity to learn from this rich multidisciplinary experience.

vii
viii Welcome Message from BWCCA-2018 Workshops Co-chairs

The workshop chairs would like to thank the workshop organizers for their great
efforts and hard work in proposing the workshop, selecting the papers, the inter-
esting programs and for the arrangements of the workshop during the conference
days.
We hope you enjoy the workshop’s programs and proceedings.

Kun-Kin Tsai
Elis Kulla
Xiaofeng Chen
BWCCA-2018 Workshops Co-chairs
Welcome Message from BWCCA-2018 Workshops Co-chairs ix

BWCCA-2018 Organizing Committee

Honorary Co-chairs

Makoto Takizawa Hosei University, Japan

Mao-Jiun Wang Tunghai University, Taiwan
Jyh-Cheng Chen National Chiao Tung University, Taiwan

General Co-chairs

Li-Chih Wang Tunghai University, Taiwan

Fang-Yie Leu Tunghai University, Taiwan
Leonard Barolli Fukuoka Institute of Technology, Japan

Program Committee Co-chairs

Hsing-Chung Chen Asia University, Taiwan

Tomoya Enokido Rissho University, Japan
Farookh Hussain University of Technology Sydney, Australia

Workshop Co-chairs

Kun-Kin Tsai Tunghai University, Taiwan

Elis Kulla Okayama University of Science, Japan
Xiaofeng Chen Xidian University, China

Finance Chair

Makoto Ikeda Fukuoka Institute of Technology, Japan

Web Administrator Co-chairs

Kevin Bylykbashi Fukuoka Institute of Technology, Japan

Donald Elmazi Fukuoka Institute of Technology, Japan
Miralda Cuka Fukuoka Institute of Technology, Japan
Yi Liu Fukuoka Institute of Technology, Japan
Kosuke Ozera Fukuoka Institute of Technology, Japan
x Welcome Message from BWCCA-2018 Workshops Co-chairs

Local Organizing Co-chairs

Chin-Yin Huang Tunghai University, Taiwan

Jeng-Wei Lin Tunghai University, Taiwan

Steering Committee Co-chairs

Leonard Barolli Fukuoka Institute of Technology, Japan

Fatos Xhafa Technical University of Catalonia, Spain

Track Areas

1. Next-Generation Wireless Networks

Chairs

Bhed Bista Iwate Prefectural University, Japan

Szu-Yin Lin Chung Yuan Christian University, Taiwan
Sriram Chellappan University of South Florida, USA

PC Members

Jiahong Wang Iwate Prefectural University, Japan

Shigetomo Kimura University of Tsukuba, Japan
Chotipat Pornavalai King Mongkut’s Institute of Technology
Ladkrabang, Thailand
Danda B. Rawat Howard University, USA
Gongjun Yan University of Southern Indiana, USA
Vamsi Paruchuri University of Central Arkansas, USA
Arjan Durresi Indiana University–Purdue University
Indianapolis (IUPUI), USA
Shih-Yi James Chien National Sun Yat-sen University, Taiwan
Pei-Ju Lee National Chung Cheng University, Taiwan
Chih-Hao Lin Chung Yuan Christian University, Taiwan
Hao-Hsiang Ku National Taiwan Ocean University, Taiwan
Jung-Bin Li Fu Jen Catholic University, Taiwan
Thoshitha Gamage Southern Illinois University, USA
Mukundan Sridharan Samraksh Company, USA
Brijesh Chejerla Florida Blue, USA
Srinivas Chakravarthi Thandu Amazon, USA
Welcome Message from BWCCA-2018 Workshops Co-chairs xi

2. Cloud and Service Computing

Chairs

Hwamin Lee Soonchunhyang University, Korea

Ramesh C. Hansdah Indian Institute of Science, Bangalore, India
Baojiang Cui Beijing University of Posts and
Telecommunications, China

PC Members

Gang Wang Nankai University, China

Jianxin Wang Beijing Forestry University, China
Jie Cheng Shandong University, China
Shaoyin Cheng University of Science and Technology of China,
China
Yan Zhang Hubei University, China
Willy Susilo University of Wollongong, Australia
Kamil Kluczniak Wroclaw University of Technology, Poland
Francesco Palmieri University of Salerno, Italy
Jian Shen Nanjing University of Information Science
and Technology, China
Jin Li Guangzhou University, China
Fangguo Zhang National Sun Yat-sen University, China
Xinyi Huang Fujian Normal University, China
Shengli Liu Shanghai Jiao Tong University, China
Zhenjie Huang Zhangzhou City University, China
Joseph K. Liu Institute for Infocomm Research, Australia
Yong Yu University of Wollongong, China
Ding Wang Peking University, China
Tao Jiang Xidian University, China
Jianfeng Wang Xidian University, China

3. Multimedia and Web Applications

Chairs

Yoshihiro Okada Kyushu University, Japan

Chuan-Yu Chang National Yunlin University of Science
and Technology, Taiwan
Salem Alkhalaf Qassim University, Saudi Arabia
xii Welcome Message from BWCCA-2018 Workshops Co-chairs

PC Members

Hiroaki Nishino Oita University, Japan

Kaoru Sugita Fukuoka Institute of Technology, Japan
Tomoyuki Ishida Fukuoka Institute of Technology, Japan
Makoto Nakashima Oita University, Japan
Nobukazu Iguchi Kinki University, Japan
Kenzi Watanabe Hiroshima University, Japan
Nobuo Funabiki Okayama University, Japan
Shinji Sugawara Chiba Institute of Technology, Japan
Li-Wei Kang National Yunlin University of Science
and Technology, Taiwan
Chia-Hung Yeh National Taiwan Normal University, Taiwan
Jun-Wei Hsieh National Taiwan Ocean University, Taiwan
Wu-Chih Hu National Penghu University of Science and
Technology, Taiwan
Chien-Cheng Lee Yuan Ze University, Taiwan
Muhammad Hussain King Saud University (KSU), Saudi Arabia
Umair Azfar Khan Habib University, Pakistan
Shigeru Takano Kyushu University, Japan
Kosuke Kaneko Kyushu University, Japan
Akira Haga Kyushu University, Japan
Wei Shi Kyushu University, Japan

4. Security and Privacy

Chairs

Tzer-Shyong Chen Tunghai University, Taiwan

Tianhan Gao Northeastern University, China
Mohamed Abdur Rahman University of Prince Mugrin, Saudi Arabia

PC Members

Nan Guo Northeastern University, China

Zhenhua Tan Northeastern University, China
Jian Xu Northeastern University, China
Hiroaki Kikuchi Meiji University, Japan
Takamichi Saito Meiji University, Japan
Masakatsu Nishigaki Shizuoka University, Japan
Rashid Tahir University of Prince Mugrin, Saudi Arabia
Syed Sadiq University of Prince Mugrin, Saudi Arabia
Welcome Message from BWCCA-2018 Workshops Co-chairs xiii

Md. Mamunur King’s Business School, UK

Rashid (Mamun)
Akhlaq Ahmad Umm al-Qura University, Makkah, Saudi Arabia

5. Network Protocols and Performance Analysis

Chairs

Tetsuya Shigeyasu Prefectural University of Hiroshima, Japan

Ching-Feng Liang Industrial Technology Research Institute, Taiwan
Vamsi Paruchuri University of Central Arkansas, USA

PC Members

Xiaoyi Wang Nokia Solutions and Networks, USA

Yu Sun University of Central Arkansas, USA
Qiang Duan Pennsylvania State University, USA
Han-Chieh Wei Dallas Baptist University, USA
Masaaki Yamanaka Japan Coast Guard Academy, Japan
Misako Urakami Tokuyama College of Technology, Japan
Tomoya Kawakami Nara Institute of Science and Technology, Japan
Masaaki Noro Fujitsu Corp., Japan
Nobuyoshi Sato Iwate Prefectural University, Japan
Phone Lin National Taiwan University, Taiwan
Ray-Guang Cheng National Taiwan University of Science
and Technology, Taiwan
Shun-Ren Yang National Tsing Hua University, Taiwan
Whai-En Chen National Ilan University, Taiwan

6. Intelligent and Cognitive Computing

Chairs

Lidia Ogiela AGH University of Science and Technology,

Poland
Takahiro Uchiya Nagoya Institute of Technology, Japan
Hai Dong RMIT University, Australia
xiv Welcome Message from BWCCA-2018 Workshops Co-chairs

PC Members

Atsuko Mutoh Nagoya Institute of Technology, Japan

Shinsuke Kajioka Nagoya Institute of Technology, Japan
Ryota Nishimura Tokushima University, Japan
Shohei Kato Nagoya Institute of Technology, Japan
Francesco Pascale University of Salerno, Italy
Jan Platoš VŠB Technical University of Ostrava,
Czech Republic
Pavel Krömer VŠB Technical University of Ostrava,
Czech Republic
Urszula Ogiela AGH University of Science and Technology,
Poland
Jana Nowaková VŠB Technical University of Ostrava,
Czech Republic
Chang, Choi Chosun University, Korea
Hoon Ko Chosun University, Korea
Hae-Duck Joshua Jeong Korean Bible University, Korea
Pengcheng Zhang Hohai University, China
Sajib Mistry University of Sydney, Australia
Tooba Aamir RMIT University, Australia
Wei Du Wuhan University of Technology, China
Wei Zhang Macquarie University, Australia
Shang-Pin Ma National Taiwan Ocean University, Taiwan

7. Distributed and Parallel Computing

Chairs

Naohiro Hayashibara Kyoto Sangyo University, Japan

Manuel Mazzara Innopolis University, Russia
Omar Khadeer Hussain University of New South Wales, Australia

PC Members

Sazia Parvin Melbourne Polytechnic, Australia

Naeem Janjua Edith Cowan University, Australia
Alireza Faed Ryerson University, Canada
Adil Hammadi Curtin University, Australia
Lucian Prodan Polytechnic University Timisoara, Romania
Welcome Message from BWCCA-2018 Workshops Co-chairs xv

Kanwalinderjit Kaur Gagneja Florida Polytechnic University

Rohaya Latip Universiti Putra Malaysia, Malaysia

8. IoT and Smart Environment

Chairs

Nadeem Javaid COMSATS Institute of Information Technology,

Pakistan
Chun-Wei Tsai National Chung Hsing University, Taiwan
Osama AlFarraj King Saud University (KSU), Saudi Arabia

PC Members

Zahoor Ali Khan Higher Colleges of Technology, UAE

Umar Qasim University of Alberta, Canada
Farookh Hussain University of Technology Sydney, Australia
Elis Kulla Okayama University of Science, Japan
Keita Matsuo Fukuoka Institute of Technology, Japan
Hsin-Hung Cho National Ilan University, Taiwan
Fan-Hsun Tseng National Taiwan Normal University, Taiwan
Hsin-Te Wu National Penghu University of Science
and Technology, Taiwan

9. Database, Data Mining and Big Data

Chairs

Antonio Esposito Università degli Studi della Campania Luigi

Vanvitelli, Italy
Yao-Chung Fan National Chung Hsing University, Taiwan
Morteza Saberi University of New South Wales, Australia

PC Members

Mehran Samavati University of Sydney, Australia

Farshid Hajati Griffith University, Australia
Jinnie Hee Yoon Sejong University, Korea
Elena Sitnikova University of New South Wales, Australia
xvi Welcome Message from BWCCA-2018 Workshops Co-chairs

Chen-Yi Lin National Taichung University of Science

and Technology, Taiwan
Lun-Chi Chen National Center for High-performance
Computing (NCHC), Taiwan
Huan Chen National Chung Hsing University, Taiwan
Luca Tasquier Università degli Studi della Campania Luigi
Vanvitelli, Italy
Stefania Nacchia Università degli Studi della Campania Luigi
Vanvitelli, Italy
Salvatore Augusto Maisto Università degli Studi della Campania Luigi
Vanvitelli, Italy
Salvatore D’Angelo Università degli Studi della Campania Luigi
Vanvitelli, Italy

Ubiquitous and Pervasive Computing

Chairs

Isaac Woungang Ryerson University, Canada

Asm Kayes La Trobe University, Australia
Chyi-Ren Dow Feng Chia University, Taiwan

PC Members

Evjola Spaho Polytechnic University of Tirana, Albania

Makoto Ikeda Fukuoka Institute of Technology, Japan
Elis Kulla Okayama University of Science, Japan
Admir Barolli Aleksander Moisiu University of Durres, Albania
Donald Elmazi Fukuoka Institute of Technology, Japan
Alan Colman Swinburne University of Technology, Australia
Iqbal H. Sarker Swinburne University of Technology, Australia
Eric Pardede La Trobe University, Australia
Syed Mahbub La Trobe University, Australia
Patrick Hung University of Ontario Institute of Technology,
Canada
Pei-Chun Lin Feng Chia University, Taiwan
Zhang Kejun Zhejiang University, China
Duc-Binh Nguyen Thai Nguyen University of Information and
Communications Technology (ICTU),
Vietnam
Welcome Message from BWCCA-2018 Workshops Co-chairs xvii

BWCCA-2018 Reviewers

Ali Khan Zahoor Leu Fang-Yie

Barolli Admir Loia Vincenzo
Barolli Leonard Matsuo Keita
Bista Bhed Koyama Akio
Caballé Santi Kryvinska Natalia
Chellappan Sriram Nishino Hiroaki
Chen Hsing-Chung Ogiela Lidia
Chen Xiaofeng Ogiela Marek
Cui Baojiang Okada Yoshihiro
Di Martino Beniamino Palmieri Francesco
Dobre Ciprian Paruchuri Vamsi Krishna
Durresi Arjan Rahayu Wenny
Enokido Tomoya Rawat Danda
Ficco Massimo Shibata Yoshitaka
Fun Li Kin Sato Fumiaki
Gotoh Yusuke Saito Takamichi
Hachaj Tomasz Spaho Evjola
Hussain Farookh Takizawa Makoto
Hussain Omar Taniar David
Javaid Nadeem Uchida Noriki
Jeong Joshua Uehara Minoru
Ikeda Makoto Uda Ryuya
Ishida Tomoyuki Venticinque Salvatore
Izu Tetsuya Vitabile Salvatore
Kayes Asm Waluyo Agustinus Borgy
Kikuchi Hiroaki Wang Xu An
Kolici Vladi Woungang Isaac
Koyama Akio Xhafa Fatos
Kulla Elis Yim Kangbin
Lee Kyungroul
Welcome Message from MNSA-2018
International Symposium Co-chairs

It is our great pleasure to welcome you to the 20th International Symposium on

Multimedia Network Systems and Applications (MNSA-2018), which will be held
in conjunction with the 13th International Conference on Broadband and Wireless
Computing, Communication and Applications (BWCCA-2018) from October 27 to
October 29, 2018, at Tunghai University, Taichung, Taiwan.
This international symposium is a forum for sharing ideas and research work in
the emerging areas of multimedia networking and systems.
Networks of today are going through a rapid evolution, and the growing pop-
ularity of wired and wireless networks, multimedia network systems and applica-
tions is changing our daily life. In the last few years, we have observed an explosive
growth of multimedia computing, communication, and applications. This revolution
is transforming the way people live, work, and interact with each other and is
impacting the way business, education, entertainment, and health care are operating.
Presently, a lot of research on high-speed networks and multimedia communication
is going on. The papers included in this symposium cover aspects of cloud com-
puting, fog computing VANETs, multimedia applications, network protocols, dis-
tributed computing systems, and wireless networks.
Many people contributed to the success of MNSA-2018. First, we would like to
thank the organizing committee of BWCCA-2018 International Conference for
giving us the opportunity to organize the symposium. We would like to thank all
authors for submitting their research work and for their participation. We are
looking forward to meet them again in the forthcoming editions of the workshop.

xix
xx Welcome Message from MNSA-2018 International Symposium Co-chairs

We would like to express our appreciation to MNSA-2018 reviewers who

carefully evaluated the submitted papers. Finally, we would like to thank the local
arrangement chairs for the local arrangement of the workshop.
We hope you will enjoy the symposium and have a great time in Taichung,
Taiwan.

Makoto Takizawa
Leonard Barolli
MNSA-2018 Symposium Organizers

Tomoya Enokido
MNSA-2018 Program Co-chair
Welcome Message from MNSA-2018 International Symposium Co-chairs xxi

MNSA-2018 Organizing Committee

Symposium Co-chairs

Makoto Takizwa Hosei University, Japan

Leonard Barolli Fukuoka Institute of Technology, Japan

Symposium PC Chair

Tomoya Enokido Rissho University, Japan

Program Committee Members

Testuya Shigeyasu Prefectural University of Hiroshima, Japan

Shintaro Imai Iwate Prefectural University, Japan
Takuya Yoshihiro Wakayama University, Japan
Motoi Yamagiwa University of Yamanashi, Japan
Kazunori Ueda Kochi University of Technology, Japan
Markus Aleksy ABB AG, Germany
Irfan Awan University of Bradford, UK
Bhed Bahadur Bista Iwate Prefectural University, Japan
Yusuke Gotoh Okayama University, Japan
Hui-Huang Hsu Tamkang University, Taiwan
Rei Itsuki Hiroshima International University, Japan
Satoru Izumi Tohoku University, Japan
Akio Koyama Yamagata University, Japan
Tomotaka Kozuki Hiroshima International University, Japan
Toshiaki Osada Tohoku Bunka Gakuen University, Japan
Fumiaki Sato Toho University, Japan
Takuo Suganuma Tohoku University, Japan
Hideyuki Takahashi Tohoku University, Japan
Atsushi Takeda Tohoku Gakuin University, Japan
Noriki Uchida Fukuoka Institute of Technology, Japan
Misako Urakami Oshima National College of Maritime
Technology, Japan
Masaaki Yamanaka Hiroshima International University, Japan
Muhammad Younas Oxford Brookes University, UK
Fatos Xhafa Technical University of Catalonia, Spain
Welcome Message from NGWMN-2018
International Workshop Co-chairs

Welcome to the 11th International Workshop on Next Generation of Wireless and

Mobile Networks (NGWMN-2018), which will be held in conjunction with the
13th International Conference on Broadband and Wireless Computing,
Communication and Applications (BWCCA-2018) from October 27 to October 29,
2018, at Tunghai University, Taichung, Taiwan.
The aim of this workshop is to present the innovative researches, methods, and
algorithms for wireless networks, sensor networks, and ubiquitous computing. The
next generation of wireless and mobile networks is expected to allow a single
mobile user to access heterogeneous wireless and mobile networks. Therefore, this
workshop will provide a timely technical forum for the dissemination of new results
in this exciting research area and is devoted to the architectures, protocols, resource
management, mobility management, and scheduling in integrated wireless and
mobile networks.
Many people have kindly helped us to prepare and organize the NGWMN-2018
workshop. First, we would like to thank the authors who submitted high-quality
papers and reviewers who carefully evaluated the submitted papers. We would like
to give our special thanks to general co-chairs of BWCCA-2018 for their strong
encouragement and guidance to organize this workshop. We would like to thank all
of the PC members for their serious review works in order to make successful
organization of NGWMN-2018.
Finally, we would like to thank the local organizing committee of
BWCCA-2018 for excellent arrangement.
We hope you will enjoy the conference and have a great time in Taichung,
Taiwan.

Leonard Barolli
Hsing-Chung Chen (Jack Chen)
Kangbin Yim
NGWMN-2018 Co-chairs

xxiii
xxiv Welcome Message from NGWMN-2018 International Workshop Co-chairs

NGWMN-2018 Co-chairs

Leonard Barolli Fukuoka Institute of Technology, Japan

Hsing-Chung Chen Asia University, Taiwan
(Jack Chen)
Kangbin Yim Soonchunhyang University, Korea

NGWMN-2018 Organizing Committee

Workshop Co-chairs

Leonard Barolli Fukuoka Institute of Technology, Japan

Hsing-Chung Chen Asia University, Taiwan
(Jack Chen)
Kangbin Yim Soonchunhyang University, Korea

Program Committee Members

Makoto Ikeda Fukuoka Institute of Technology, Japan

David Taniar Monash University, Australia
Kin Fun Li University of Victoria, Canada
Fatos Xhafa Technical University of Catalonia, Spain
Vamsi Paruchuri University of Central Arkansas, USA
Neng-Yih Shih Asia University, Taiwan
Yeong-Chin Chen Asia University, Taiwan
Akio Koyama Yamagata University, Japan
Ming-Shiang Huang Asia University, Taiwan
Isaac Woungang Ryerson University, Canada
Arjan Durresi Indiana University Purdue University
Indianapolis, USA
Jyh-Horng Wen Tunghai University, Taiwan
Cheng-Ying Yang Department of Computer Science, University
of Taipei, Taiwan
Tzu-Liang Kung Asia University, Taiwan
Muhammad Younas Oxford Brookes University, UK
Awan Irfan University of Bradford, UK
Yung-Fa Huang Chaoyang University of Technology, Taiwan
Welcome Message from NGWMN-2018 International Workshop Co-chairs xxv

Chia-Hsin Cheng National Formosa University, Yunlin County,

Taiwan
Neng-Yih Shih Asia University, Taiwan
Jyu-Wei Wang Asia University, Taiwan
Message from MAPWC-2018 International
Workshop Organizers

Welcome to the 9th International Workshop on Methods, Analysis and Protocols

for Wireless Communication (MAPWC-2018), which will be in conjunction with
the 13th International Conference on Broadband and Wireless Computing,
Communication and Applications (BWCCA-2018) from October 27 to October 29,
2018, at Tunghai University, Taichung, Taiwan.
Wireless communications are characterized by high bit-error rates and burst
errors, which arise due to interference fading, shadowing, terminal mobility, and so
on. Since the traditional design of the algorithms, methods, and protocols of the
wired Internet did not take wireless networks into account, the performance over
wireless networks is largely degraded. Especially, the multi-hop communication
aggravates the problem of wireless communication even further. To solve these
problems, there has been increased interest to propose and design new algorithms
and methodologies for wireless communication.
The aim of this workshop is to present the innovative researches, methods, and
numerical analysis for wireless communications and wireless networks. The
workshop contains high-quality research papers, which were selected carefully by
program committee members.
It is impossible to organize such a successful program without the help of many
individuals. We would like to express our appreciation to the authors of the sub-
mitted papers and to the program committee members, who provided timely and
significant review.
We hope all of you will enjoy MAPWC-2018 and find this a productive
opportunity to exchange ideas with many researchers.

Leonard Barolli
MAPWC-2018 Workshop Chair

Makoto Ikeda
Hiroshi Maeda
MAPWC-2018 Workshop PC Co-chairs

xxvii
xxviii Message from MAPWC-2018 International Workshop Organizers

MAPWC-2018 Organizing Committee

Workshop Chair

Leonard Barolli Fukuoka Institute of Technology, Japan

Workshop PC Co-chairs

Makoto Ikeda Fukuoka Institute of Technology, Japan

Hiroshi Maeda Fukuoka Institute of Technology, Japan

Program Committee Members

Arjan Durresi Indiana University–Purdue University

Indianapolis (IUPUI), USA
Koki Watanabe Fukuoka Institute of Technology, Japan
Shinichi Ichitsubo Kyushu Institute of Technology, Japan
Zhi Qi Meng Fukuoka University, Japan
Irfan Awan University of Bradford, UK
Tsuyoshi Matsuoka Kyushu Sangyo University, Japan
Fatos Xhafa Technical University of Catalonia, Spain
Kiyotaka Fujisaki Fukuoka Institute of Technology, Japan
Message from CWECS-2018 International
Workshop Organizers

Welcome to Barcelona, Spain, and the 9th International Workshop on Cloud,

Wireless and e-Commerce Security (CWECS-2018), which is held in conjunction
with the 13th International Conference on Broadband and Wireless Computing,
Communication and Applications (BWCCA-2018) from October 27 to October 29,
2018, at Tunghai University, Taichung, Taiwan.
Computer network and communication have been a part of our everyday life.
People use them to contact others almost anytime anywhere. However, hackers due
to business benefits, enjoying their skill/professional achievement or some other
reasons, very often attack, intrude, or penetrate our systems. This is the key reason
why computer/network security has been one of the important issues in computer
research. Many researchers have tried to do their best to develop system security
techniques and the methods to protect a system. But system attacks still occur
worldwide every day. In fact, current system security technology is far away from
perfect and should be continuously improved.
This workshop aims to present the innovative researches, methods, and appli-
cations for cloud, wireless, and e-commerce security. Other network-related papers
are also welcomed. The workshop contains high-quality research papers, which
were selected carefully by program committee members.
It is impossible to organize such a successful program without the help of many
individuals. We would like to express our appreciation to the authors of the sub-
mitted papers and to the program committee members, who provided timely and
significant review.

xxix
xxx Message from CWECS-2018 International Workshop Organizers

We hope all of you will enjoy CWECS-2018 and find this a productive
opportunity to exchange ideas with many researchers.
Fang-Yie Leu
Aniello Castiglione
Chu-Hsing Lin
CWECS-2018 Workshop Co-chairs

Ilsun You
Fuu-Cheng Jiang
Yi-Li Huang
CWECS-2018 Workshop PC Co-chairs
Message from CWECS-2018 International Workshop Organizers xxxi

CWECS -2018 Organizing Committee

Workshop Co-chairs

Fang-Yie Leu Tunghai University, Taiwan

Aniello Castiglione University of Salerno, Italy
Chu-Hsing Lin Tunghai University, Taiwan

Workshop PC Co-chairs

Ilsun You Soonchunhyang University, Korea

Fuu-Cheng Jiang Tunghai University, Taiwan
Yi-Li Huang Tunghai University, Taiwan

Program Committee Members

Alessandra Sala University of California, Santa Barbara, USA

Antonio Colella Italian Army, Italy
Chin-Cheng Lien Soochow University, Taiwan
Chin-Ling Chen Chaoyang University of Technology, Taiwan
Chiu-Ching Tuan National Taipei University of Technology,
Taiwan
Claudio Soriente Universitat Politecnica de Madrid, Spain
Francesco Palmieri Second University of Naples, Italy
Fuw-Yi Yang Chaoyang University of Technology, Taiwan
I-Long Lin Central Police University, Taiwan
Jason Ernst University of Guelph, Canada
Jinn-Ke Jan National Chung Hsing University, Taiwan
Lein Harn University of Missouri, Kansas City, USA
Sen-Tang Lai Shih Chien University, Taiwan
Sergio Ricciardi Technical University of Catalonia, Spain
Shiuh-Jeng Wang Central Police University, Taiwan
Ugo Fiore University of Naples Federico II, Italy
Heru Susanto The Indonesian Institute of Science, Indonesia
Another random document with
no related content on Scribd:
in that case boiled in it quickly for ten minutes before the chips are
added; and a part of these are pounded and stirred into the preserve
with the others. March is the proper month for making this preserve,
the Seville oranges being then in perfection. For lemon marmalade
proceed exactly in the same manner as for this.
Rinds of Seville oranges, lightly rasped and boiled tender, 2 lbs.;
pulp and juice, 4 lbs.; sugar, 6 lbs.: 1/2 hour. Or, weight of oranges,
first taken in sugar, and added, with all the rinds, to the pulp after the
whole has been properly prepared.
 GENUINE SCOTCH MARMALADE.

“Take some bitter oranges, and double their weight of sugar; cut
the rind of the fruit into quarters and peel it off, and if the marmalade
be not wanted very thick, take off some of the spongy white skin
inside the rind. Cut the chips as thin as possible, and about half an
inch long, and divide the pulp into small bits, removing carefully the
seeds, which may be steeped in part of the water that is to make the
marmalade, and which must be in the proportion of a quart to a
pound of fruit. Put the chips and pulp into a deep earthen dish, and
pour the water boiling over them; let them remain for twelve or
fourteen hours, and then turn the whole into the preserving-pan, and
boil it until the chips are perfectly tender. When they are so, add by
degrees the sugar (which should be previously pounded), and boil it
until it jellies. The water in which the seeds have been steeped, and
which must be taken from the quantity apportioned to the whole of
the preserve, should be poured into a hair-sieve, and the seeds well
worked in it with the back of a spoon; a strong clear jelly will be
obtained by this means, which must be washed off them by pouring
their own liquor through the sieve in small portions over them. This
must be added to the fruit when it is first set on the fire.”
Oranges, 3 lbs.; water, 3 quarts; sugar, 6 lbs.
Obs.—This receipt, which we have not tried ourselves, is
guaranteed as an excellent one by the Scottish lady from whom it
was procured.
 CLEAR ORANGE MARMALADE.

(Author’s Receipt.)
This, especially for persons in delicate health, is far more
wholesome than the marmalade which contains chips of the orange-
rinds. The fruit must be prepared in the same manner, and the pulp
very carefully cleared from the pips and skin. The rinds taken off in
quarters (after having been washed and wiped quite clean from the
black soil which is sometimes found on them), must be boiled
extremely tender in a large quantity of water, into which they may be
thrown when it boils. They should be well drained upon a large hair
sieve reversed, so soon as the head of a pin will pierce them easily;
and the white skin and fibres should be scraped entirely from them
while they are still warm. They should then be pounded to a paste,
and well blended with the pulp and juice, these being added to them
by degrees, that they may not remain in lumps. A quarter of a pint of
water, in which the seeds have been immersed for an hour or two,
well worked up with them, and then passed through a net
strainer[169] or coarse sieve, will soften the flavour of the
marmalade, and assist its jellying at the same time. Boil it rather
quickly without sugar for a quarter of an hour or twenty minutes, then
finish it by the directions for “Orange Marmalade, Portuguese
Receipt,” of the preceding page, but regulate the proportion of sugar
and the time of boiling as follows:—
169. Strainers of coarse bobbin-net, which is very cheap, are preferable to muslin
for preparations which are jellied, as the water becomes thick when the
orange-seeds are steeped in it.

Pulp and juice of Seville oranges, 1-1/2 lb.; water strained from
pips, 1/2 pint; pounded orange-rinds 3/4 lb.: 15 to 20 minutes. Sugar,
2-3/4 lb. (3 lb. if the fruit should be very acid), half added first, 10 to
15 minutes; with remaining half, 15 to 20 minutes, or until the
marmalade becomes quite thick and clear.
Obs.—We have occasionally had more water than the proportion
given above used in making this preserve, which is very nice in
flavour, but which may be made to suit various tastes by adding a
larger or smaller quantity of the rinds; and a larger weight of sugar
when it is liked very sweet. When the bitterness of the fruit is
objected to, the rinds may be steeped for a night in a plentiful
quantity of spring water.
 FINE JELLY OF SEVILLE ORANGES.

(Author’s Original Receipt.)

Although we have appropriated this receipt to another work, we
cannot refrain from inserting it here as well, so delicious to our taste
is the jelly which we have had made by it. For eighteen full-sized
oranges allow a pint and a half of water. Take off the rinds in quarters
from ten of them, and then free them entirely from their tough white
skin, and with a sharp knife cut them into rather thick slices, and put
them with all the pips into the water. Halve the remainder of the fruit
without paring it, and squeeze the juice and pips, but not the pulp, to
the sliced oranges; and place them by the fire in an enamelled
stewpan which they will not more than two-thirds fill. Heat and boil
them gently between twenty and thirty minutes, then strain the juice
closely from them without pressure, through a large square of muslin
folded in four, or, if more convenient, pass it first through a very thin
and delicately clean cloth, and afterwards through the folded muslin.
Weigh and boil it quickly for five minutes; then for each pound stir
gradually to it fourteen ounces of highly refined sugar, broken small
or roughly powdered; and when it is quite dissolved, continue the
boiling for a few minutes longer, when the preserve will jelly easily
and firmly, and be pale and beautifully transparent, and most
agreeable in flavour.
Seville oranges, 18; of which 10 pared and sliced. Water, 1-1/2
pint, and juice of 8 oranges: gently heated and boiled 20 to 30
minutes. Juice boiled quickly 5 minutes. To each lb. 14 oz. sugar: 5
to 8 minutes.
Obs.—On our second trial we had the very thin rind of three of the
oranges stewed with the fruit, which we thought an improvement.
The jelly in both instances was made, we believe, in April, when the
fruit was fully ripe: earlier in the season it would probably require
longer boiling. On one occasion it became quite firm very quickly
after the sugar was added to the juice; that is to say, in three or four
minutes.
CHAPTER XXV.

Pickles.

Mango.
 OBSERVATIONS ON PICKLES.

With the exception of walnuts,[170] which, when softened by

keeping, or by the mode of preparing them, are the least
objectionable of any pickle, with Indian mangoes, and one or two
other varieties, these are not very wholesome articles of diet,[171]
consisting, as so many of them do, of crude hard vegetables, or of
unripe fruit. In numerous instances, too, those which are commonly
sold to the public have been found of so deadly a nature as to be
eminently dangerous to persons who partake of them often and
largely. It is most desirable, therefore, to have them prepared at
home, and with good genuine vinegar, whether French or English.
That which is home-made can at least be relied on; and it may be
made of excellent quality and of sufficient strength for all ordinary
purposes. The superiority of French vinegar results from its being
made of wine; no substitute producing any equal to that derived from
the unmixed juice of the grape. In our next page will be found the
address of the importers, from whom, or whose agents, we have for
several years been supplied with it.
170. The bitter of the green walnut renders it a fine stomachic. In France a liqueur
called “Ratifia de Brou de Noix,” is made by infusing the bruised fruit in
brandy.

171. Flavoured vinegars or mustard are more so, and are equally appetising and
pungent.
Pickles should always be kept quite covered with their liquor, and
well secured from the air and from the influence of damp; the last of
which is especially detrimental to them. We can quite recommend to
the reader the rather limited number of receipts which follow, and
which might easily be multiplied did the size of our volume permit.
Pickling is so easy a process, however, that when in any degree
properly acquired, it may be extended to almost every kind of fruit
and vegetable successfully. A few of the choicer kinds will
nevertheless be found generally more acceptable than a greater
variety of inferior preparations. Mushrooms, gherkins, walnuts,
lemons, eschalots, and peaches, for all of which we have given
minute directions, will furnish as much choice as is commonly
required. Very excellent Indian mangoes too may be purchased at
the Italian warehouses, and to many tastes will be more acceptable
than any English pickle. We have had them very good from Mr.
Cobbett, 18, Pall Mall, whose house we have already had occasion
to name more than once.
 TO PICKLE CHERRIES.

Leave about an inch of their stalks on some fine, sound Kentish or

Flemish cherries, which are not over ripe; put them into a jar, cover
them with cold vinegar, and let them stand for three weeks; pour off
two-thirds of the liquor and replace it with fresh vinegar; then, after
having drained it from the fruit, boil the whole with an ounce of
coriander seed, a small blade of mace, a few grains of cayenne, or a
teaspoonful of white peppercorns, and four bruised cochineals to
every quart, all tied loosely in a fold of muslin. Let the pickle become
quite cold before it is added to the cherries: in a month they will be fit
for use. The vinegar which is poured from the fruit makes a good
syrup of itself, when boiled with a pound of sugar to the pint, but it is
improved by having some fresh raspberries, cherries, or currants
previously infused in it for three or four days.
 TO PICKLE GHERKINS.

Let the gherkins be gathered on a dry day, before the frost has
touched them; take off the blossoms, put them into a stone jar, and
pour over them sufficient boiling brine to cover them well. The
following day take them out, wipe them singly, lay them into a clean
stone jar, with a dozen bay leaves over them, and pour upon them
the following pickle, when it is boiling fast: as much vinegar as will
more than cover the gherkins by an inch or two, with an ounce and a
quarter of salt, a quarter-ounce of black peppercorns, an ounce and
a half of ginger sliced, or slightly bruised, and two small blades of
mace to every quart; put a plate over the jar, and leave it for two
days, then drain off the vinegar, and heat it afresh; when it boils,
throw in the gherkins, and keep them just on the point of simmering
for two or three minutes; pour the whole back into the jar, put the
plate again upon it, and let it remain until the pickle is quite cold,
when a skin, or two separate folds of thick brown paper, must be tied
closely over it. The gherkins thus pickled are very crisp, and
excellent in flavour, and the colour is sufficiently good to satisfy the
prudent housekeeper, to whom the brilliant and poisonous green
produced by boiling the vinegar in a brass skillet (a process
constantly recommended in books of cookery) is anything but
attractive. To satisfy ourselves of the effect produced by the action of
the acid on the metal, we had a few gherkins thrown into some
vinegar which was boiling in a brass pan, and nothing could be more
beautiful than the colour which they almost immediately exhibited.
We fear this dangerous method is too often resorted to in preparing
pickles for sale.
Brine to pour on gherkins:—6 oz. salt to each quart water: 24
hours. Pickle:—to each quart vinegar, salt, 1-1/4 oz.; black
peppercorns, 1/4 oz.; ginger, sliced or bruised, 1-1/2 oz.; mace, 2
small blades; bay leaves; 24 to 100 gherkins, more when the flavour
is liked: 2 days. Gherkins simmered in vinegar, 2 to 3 minutes.
Obs.—The quantity of vinegar required to cover the gherkins will
be shown by that of the brine: so much depends upon their size, that
it is impossible to direct the measure exactly. A larger proportion of
spice can be added at pleasure.
 TO PICKLE GHERKINS.

(A French Receipt.)

Brush or wipe the gherkins very clean, throw them into plenty of
fast-boiling water, and give them a single boil, take them out quickly,
and throw them immediately into a large quantity of very cold water;
change it once, and when the gherkins themselves are quite cold,
drain them well, spread them on sieves or dishes, and dry them in
the air. When this is done, put them into stone jars, and pour on
them as much boiling vinegar as will cover them well; heat it anew,
and pour it on them again the following day; and on the next throw
them into it for a minute so soon as it boils, with plenty of tarragon in
branches, a few very small silver onions, and salt and whole pepper
in the same proportions as in the receipt above. It should be
observed that the French vinegar, from its superior excellence, will
have a very different effect, in many preparations, to that which is
made up for sale generally in England.[172]
172. We have already spoken in Chapter VI. of the very superior Vinaigre de
Bordeaux so largely imported by the Messrs. Kent and Sons, of Upton-on-
Severn, and sold by their agents in almost every town in England. It may be
procured in small quantities (bottled) of Mr. Metcalfe, Foreign Warehouse,
Southampton Row, London, and of other agents, whose names may easily
be known by applying to the Messrs. Kent themselves.
 TO PICKLE PEACHES, AND PEACH MANGOES.

Take, at their full growth, just before they begin to ripen, six large
or eight moderate-sized peaches; wipe the down from them, and put
them into brine that will float an egg. In three days let them be taken
out, and drained on a sieve reversed for several hours. Boil in a
quart of vinegar for ten minutes two ounces of whole white pepper,
two of ginger slightly bruised, a teaspoonful of salt, two blades of
mace, half a pound of mustard-seed, and a half-teaspoonful of
cayenne tied in a bit of muslin. Lay the peaches into a jar, and pour
the boiling pickle on them: in two months they will be fit for use.
Peaches, 6 or 8: in brine three days. Vinegar, 1 quart; whole white
pepper, 2 oz.; bruised ginger, 2 oz.; salt, 1 teaspoonful; mace, 2
blades; mustard-seed, 1/2 lb.: 10 minutes.
Obs.—The peaches may be converted into excellent mangoes by
cutting out from the stalk-end of each, a round of sufficient size to
allow the stone to be extracted: this should be done after they are
taken from the brine. They may be filled with very fresh mustard-
seed, previously washed in a little vinegar; to this a small portion of
garlic, or bruised eschalots, cayenne, horseradish, chilies (the most
appropriate of any), or spice of any kind may be added, to the taste.
The part cut out must be replaced, and secured with a packthread
crossed over the fruit.
 SWEET PICKLE OF MELON. (FOREIGN RECEIPT.)

(To serve with Roast Meat.)

Take, within three or four days of their being fully ripe, one or two
well-flavoured melons; just pare off the outer rind, clear them from
the seeds, and cut them into slices of about half an inch thick; lay
them into good vinegar, and let them remain in it for ten days; then
cover them with cold fresh vinegar, and simmer them very gently
until they are tender. Lift them on to a sieve reversed, to drain, and
when they are quite cold stick a couple of cloves into each slice, lay
them into a jar (a glass one, if at hand) and cover them well with cold
syrup, made with ten ounces of sugar to the pint of water, boiled
quickly together for twenty minutes. In about a week take them from
the syrup, let it drain from them a little, then put them into jars in
which they are to be stored, and cover them again thoroughly with
good vinegar, which has been boiled for an instant, and left to
become quite cold before it is added to them.
This pickle is intended to be served more particularly with roast
mutton, hare, and venison, instead of currant jelly, but it is very good
with stewed meat also. Small blades of cinnamon, and a larger
proportion of cloves are sometimes stuck into the melon, but their
flavour should not prevail too strongly. We have found the receipt
answer extremely well as we have given it, when tried with small
green melons, cut within four days of being fit for table.
Melons not quite ripe, pared from hard rind and sliced, 1 or 2: in
vinegar 10 days. Simmered in it until tender. In syrup 6 to 7 days. In
fresh vinegar to remain. Ready to serve in a month.
A Common Sweet Pickle of Melon.—Prepare the fruit as above. In
a fortnight simmer it until tender; drain, and lay it into jars, and pour
on it while just warm, a pickle made with a pound and two ounces of
coarse brown sugar, twenty cloves, and half a drachm of cinnamon
to the pint of vinegar, boiled together for ten minutes.
 TO PICKLE MUSHROOMS.

Select for this purpose the smallest buttons of the wild meadow
mushrooms, in preference to those which are artificially raised, and
let them be as freshly gathered as possible. Cut the stems off quite
close, and clean them with a bit of new flannel slightly moistened,
and dipped into fine salt; throw them as they are done into plenty of
spring-water, mixed with a large spoonful of salt, but drain them from
it quickly afterwards, and lay them into a soft cloth to dry, or the
moisture which hangs about them will too much weaken the pickle.
For each quart of the mushrooms thus prepared, take nearly a quart
of the palest white wine vinegar (this is far superior to the distilled
vinegar generally used for the purpose, and the variation in the
colour of the mushrooms will be very slight), and add to it a heaped
teaspoonful of salt, half an ounce of whole white pepper, an ounce of
ginger, sliced or slightly bruised, about the fourth of a saltspoonful of
cayenne tied in a small bit of muslin, and two large blades of mace:
to these may be added half a small nutmeg, sliced, but too much
spice will entirely overpower the fine natural flavour of the
mushrooms. When the pickle boils throw them in, and boil them in it
over a clear fire moderately fast from six to nine minutes, or
somewhat longer, should they not be very small. When they are
much disproportioned in size, the larger ones should have two
minutes boil before the others are thrown into the vinegar. As soon
as they are tolerably tender, put them at once into small stone jars,
or into warm wide-necked bottles, and divide the spice equally
amongst them. The following day, or as soon as they are perfectly
cold, secure them from the air with large corks, or tie skins and
paper over them. They should be stored in a dry place, and guarded
from severe frost. When the colour of the mushrooms is more
considered than the excellence of the pickle, the distilled vinegar can
be used for it. The reader may rely upon this receipt as a really good
one; we have had it many times proved, and it is altogether our own.
Mushroom buttons (without the stems), 2 quarts; palest white wine
vinegar, short 1/2 gallon; salt, large dessertspoonful, or 1-1/2 oz.;
white peppercorns, 1 oz.; whole ginger, 2 oz.; cayenne, small 1/2
saltspoonful; 1 small nutmeg.
 MUSHROOMS IN BRINE.

For Winter Use. (Very Good.)

We have had small mushroom-buttons excellently preserved
through the winter prepared as follows, and we therefore give the
exact proportions which we had used for them, though the same
quantity of brine would possibly allow of rather more mushrooms in
it. Prepare them exactly as for the preceding pickle, and measure
them after the stems are taken off. For each quart, boil together for
five minutes two quarts of water, with half a pound of common white
salt, a small dessertspoonful of white peppercorns, a couple of
blades of mace, and a race of ginger; take off the scum thoroughly,
and throw in the mushrooms; boil them gently for about five minutes,
then put them into well-warmed, wide-necked bottles, and let them
become perfectly cold; pour a little good salad-oil on the top, cork
them with new corks, and tie bladder over, or cover them with two
separate bladders. When wanted for use, soak the mushrooms in
warm water until the brine is sufficiently extracted.
Mushrooms, 1 quart; water, 1/2 gallon; salt, 1/2 lb.; peppercorns, 1
small dessertspoonful; mace, 2 blades; ginger, 1 race: 5 minutes.
Mushrooms, in brine: 5 minutes.
 TO PICKLE WALNUTS.

The walnuts for this pickle must be gathered while a pin can pierce
them easily, for when once the shell can be felt, they have ceased to
be in a proper state for it. Make sufficient brine to cover them well,
with six ounces of salt to the quart of water; take off the scum, which
will rise to the surface as the salt dissolves, throw in the walnuts, and
stir them night and morning; change the brine every three days, and
if they are wanted for immediate eating, leave them in it for twelve
days; otherwise, drain them from it in nine, spread them on dishes,
and let them remain exposed to the air until they become black: this
will be in twelve hours, or less. Make a pickle for them with
something more than half a gallon of vinegar to the hundred, a
teaspoonful of salt, two ounces of black pepper, three of bruised
ginger, a drachm of mace, and from a quarter to half an ounce of
cloves (of which some may be stuck into three or four small onions),
and four ounces of mustard-seed. Boil the whole of these together
for about five minutes; have the walnuts ready in a stone jar or jars,
and pour it on them as it is taken from the fire. When the pickle is
quite cold, cover the jar securely, and store it in a dry place. Keep
the walnuts always well covered with vinegar, and boil that which is
added to them.
Walnuts, 100; in brine made with 12 oz. salt to 2 quarts water, and
changed twice or more, 9 or 12 days. Vinegar, full 1/2 gallon; salt, 1
teaspoonful; whole black pepper, 2 oz.; ginger, 3 oz.; mace, 1
drachm; cloves, 1/4 to 1/2 oz.; small onions, 4 to 6; mustard-seed, 4
oz.: 5 minutes.
 TO PICKLE BEET-ROOT.

Boil the beet-root tender by the directions of page 329, and when it
is quite cold, pare and slice it; put it into a jar, and cover it with
vinegar previously boiled and allowed to become again perfectly
cold: it will soon be ready for use. It is excellent when merely
covered with chili vinegar. A few small shalots may be boiled in the
pickle for it when their flavour is liked. Carrots boiled tolerably tender
in salt and water may be prepared by this receipt with or without the
addition of the shalots, or with a few very small silver onions, which
should be boiled for a minute or two in the pickle: this should be
poured hot on the carrots.
To each quart of vinegar, salt, 1 teaspoonful; cayenne tied in
muslin, 1/2 saltspoonful, or white peppercorns, 1/2 to whole oz.