The vinegar for pickling should be the best kind of cider vinegar.

MANGOES.

Have the melons of a good size, solid, but not large; put them in a crock, and pour over them salt and water, boiling hot; let them remain for three days; take them out of the pickle, cut a hole in the side, scrape out the inside; make a dressing of the following articles; some cucumbers cut fine, some cabbage, onions, horse-radish, race ginger, mustard seed, mace, and cloves; mix all well together and fill the mangoes; sew up the mangoes, put the top on, lay them in a jar, and pour over them boiling vinegar. They will be fit for use in three months.

TO PICKLE ONIONS.

The small white onions are the best; pour boiling salt and water over them, and let them stand till cold; repeat this several times; then put them in a jar and pour boiling vinegar over them; cover tight, and put them away for three weeks, when they are fit to use.

TO PICKLE CUCUMBERS.

Gather the small cucumbers; put in brine for a day and night; then pour off the water, put them in jars, and pour boiling vinegar over them, with whole ears of pepper and allspice if you like.

Gherkins, radish pods, and beans may be pickled according to the above receipt.

TO PICKLE NASTURTIONS.

Nasturtions should be young: pour boiling salt and water over them; let them stand till cold; pour it off and repeat it; let it stand two days, then pour off the water; add cold vinegar with a little mace.

TO PICKLE TOMATOES.

Have ripe tomatoes; the small ones are the best; put them in a jar, with salt over each layer; next day take them out, and wipe them off; wash the jar; wipe it perfectly dry; put them in again in the same manner; let them stand another day; then drain and wipe them; put them in a clean jar with mustard seed, cloves, and whole grains of pepper; and if preferred some onions sliced; pour cold vinegar over them, and put them away.

TO PICKLE PEPPERS.

Get some good green peppers; cut a hole at the top, and take out the seed; lay them in salt and water for two days; then wash them; fill them with cabbage, horse-radish, mustard seed, and onions, all chopped fine with pepper and cloves. Boil the vinegar and pour over them.

TO PICKLE BUTTER NUTS.

Gather the nuts in the beginning of July; put them in strong salt and water for a week; take them out, wash and drain them; lay them in a stone jar; boil some good vinegar with pepper grains, mustard seed, mace, and cloves; pour this boiling hot over the nuts, and let them stand a week; then take them and put on fresh vinegar with the spices which were in the first vinegar; in a month look at them; if the vinegar has lost its strength, boil fresh and pour over: this will be fit to use in six months.

TO PICKLE MUSHROOMS.

Gather the small mushrooms; peel and mash them; put them in a jar; add a little mace and white mustard; cold vinegar sufficient to cover them.

TO PICKLE GREEN TOMATOES.

Wash them and cut them in slices, with an equal number of white onions; put in a jar with a layer of tomatoes, then a layer of onions and salt; let them remain twenty-four hours; take them out; have some good vinegar and pepper, white mustard seed, and cloves; mix some mustard, flour, and turmeric, with the vinegar; and when boiling hot, put in the tomatoes and onions; let them boil ten minutes; then take them up, and put them away; in two weeks they will be fit for use; at the end of that time boil the vinegar again, and pour over them.

PICCALILLE.

Piccalille is made in the same manner, only the vinegar must be cold when it is poured on: omit the cloves, as they will make them dark, and use white vinegar.

CAULIFLOWER.

Cut the cauliflower in small pieces, but long, so as to show the flower; lay them twenty-four hours in salt and water; then take out and wash and drain them for two hours; add to the vinegar, mustard seed, horse-radish, ginger, allspice, and mace; boil for ten minutes, and pour over the cauliflower.

TO PICKLE RED CABBAGE.

Cut up the cabbage with a slaw cutter; sprinkle it with salt in alternate layers; let it stand twenty-four hours; then take it out and drain it; put it in a jar, and pour boiling vinegar, with horse-radish, black pepper, and cloves; cover it; when nearly cold, tie up the jar.

TOMATO CATSUP.

Wash the tomatoes; cut them in slices; put them into a stone jar, with alternate layers of tomatoes and salt, till the jar is nearly full. Set them in the sun every day for a week. Bring them in at night, or if it is cloudy at the end of that time, put them in a bell metal kettle, which must be very clean; let them get well heated; take them up, and strain them through a sieve; let some of the pulp pass through, but not the seeds or the skins; boil it for two hours, with whole grains of black pepper and cloves. Otherwise, you may add mustard seed, cayenne pepper, mace, nutmeg, cinnamon, allspice, and ginger. When cold, bottle: cork tight, and rosin the tops.

MUSHROOM CATSUP.

Take full grown mushrooms; put them in a stone jar with layers of salt. Break up the mushrooms, and cover the jar close. Let them remain ten days. Stir several times a day. Then strain off the liquor and boil it, and season with the following ingredients, whole pepper, mustard seed, cloves and ginger. Boil thirty minutes; when quite cold, bottle it; put into each bottle a gill of vinegar. They should be corked tightly.

WALNUT CATSUP.

Put them in salt and water for eight days. Take them out and mash them well; to fifteen walnuts allow one quart of vinegar; let it stand for eight or ten days, stirring it very often. Then strain it; season with mace, cloves and pepper; boil twenty minutes, and when cold, bottle. This receipt will answer for either English or the common black walnuts.

ELDER-BERRY WINE.

Gather and pick the berries. To every quart of the berries add a quart of water; after they have been mashed in a clean tub, let them lie three days, stirring it very often. Then strain it; sweeten to your taste; put the juice in a kettle, and boil it an hour and twenty minutes, with a little ginger and cloves; then put it in a cask, and when cold, if you have four gallons, stir in a tea-cup full of yeast: after it has fermented, add a little brandy.

WILD-CHERRY BRANDY.

To two gallons of brandy, add three quarts of wild cherries; mash a pint of them, and break the stone. In two weeks they will be fit for use.

BLACK-BERRY CORDIAL.

Take three pints of the juice of the black-berry, three pounds of the best loaf sugar, one pint of good brandy, one ounce of cinnamon and cloves, each: boil half an hour, and skim it well. This is very good for children.

ROSE BRANDY.

Fill a jar with rose leaves; pour over some good French brandy; let it stand twenty-four hours; take out the leaves, and add fresh ones. Do this till the brandy is sufficiently strong with the roses. The jar must be kept covered: when done, bottle it.

ORGEAT.

Blanch two pounds of almonds; pound them in a marble mortar, adding a little rose water to keep them from oiling. Then boil one quart of milk with a small piece of cinnamon, and when cold, put in the almonds: let it boil for ten minutes, then strain, and when cold, bottle it.

TO KEEP LEMON JUICE.

To one pint of lemon juice, add a pound of sugar. Strain the juice before you put in the sugar, then let it stand till the sugar is dissolved; stir it often. Then bottle it; add a gill of French brandy to each bottle; cork it up tight: cover with rosin. To be kept in a cool place.

COLOGNE.

To a quart of alcohol, add two drachms of essence of bergamot, and the same of essence of lemon; one drachm of oil of rosemary and lavender; put all into a bottle, shake well together, and cork up tight.

CURRANT SHRUB.

To one quart of currant juice, take two pounds of loaf sugar; put the sugar in the juice, and let it stand all night; then put in half a pint of spirits, and the juice of three lemons. Bottle, and set it away for use.

RASPBERRY VINEGAR.

To a pint of English raspberries, take a pint of white wine vinegar; pour the vinegar on the raspberries, and let it stand all night, then strain it through a bag; add another pint of raspberries, and let it stand a day; then strain it; to each pint of the liquor, add a pound of sugar; put it into a jar, and set the jar in a pan of boiling water for half an hour. When it is cold, bottle it.

BLACK-BERRY CORDIAL, ANOTHER.

Take two quarts of black-berry juice, one and a half pounds of best loaf sugar, a half ounce of nutmeg, one ounce cinnamon, a quarter of an ounce of mace, and the same of cloves and allspice pounded fine; boil all together for twenty minutes; when cold, add one pint of the best French brandy. The berries should be fresh, and if kept more than a year, add a little more brandy.

CHERRY SHRUB.

Morella cherries are the best. Pick, and mash them; put them in a jar, and set the jar in a pot of boiling water, for two hours, then strain through a flannel bag. Sweeten with the best loaf sugar; bottle it, and put a little brandy in each bottle. Sealed air tight. Keep in a cool place.

TO MAKE CHERRY BRANDY.

Have some good morella cherries. Get a small cask, one holding about five quarts; fill it nearly with cherries; add two quarts of water; the water should be hot; let it stand full three hours, then add one quart of brandy; let it stand four days; add two quarts more of water, and one of brandy; let it stand two more days, then drain it off: wash out the cask well. Put your juice on the fire with sugar, (say half a pound of sugar to two quarts of the juice) let it boil fifteen minutes; skim it; take it off, and let it get perfectly cold, then put it in the cask, and set it away. If it is too strong of the brandy, add water.

SPRUCE BEER.

Boil some sassafras root, cut fine, and half as much hops, in five gallons of water; add, while hot, two quarts of molasses, one tablespoonful of spruce, and the same of powdered ginger, and a little allspice; when perfectly cold, put it into a cask; add a gill of good yeast; mix it well. After it has fermented, bottle it.

MEAD.

To prepare mead, take two pounds and a half of honey; add three quarts and a pint of warm water. Mix it well, and when it is dissolved in the water, pour it into the cask. After it has fermented and is clear, bottle in stone bottles, and cork tight.