Add the garlic and horseradish when cold. Add two pounds sugar, which must be boiled in the vinegar and poured over the spices. One teaspoonful red pepper will improve it. Boil the vegetables in plain vinegar before putting in the spiced vinegar.

Gherkins and snaps are made in the same way as cucumbers—Mrs.S.

Pickled Cucumbers.

Boil all together until the cucumbers are tender, and they will be ready for use in a week or so. To green the fruit: line your brass kettle with grape-leaves, and then pour weak vinegar on the cucumbers, cover with leaves, and boil a little while.—Mrs.E.I.

Cucumber Pickle.

After greening the cucumbers, put them in plain vinegar for a few days. Then boil the spices in one gallon of the vinegar, and pour it over the pickle boiling hot. Do this twice; it will be ready for use in a week.—Mrs.P.W.

Boiled Cucumber Pickle.

Take fresh cucumbers (size for eating), put them in brine for a few days; take them out, and put them in vinegar to soak for two days. Then wipe them dry, cut them in pieces one inch thick. Make a seasoning of a mixture of allspice, cloves, mace, nutmeg, and whole black pepper, about two ounces to seventy-five cucumbers. Add celery-seed, and onion chopped fine.

Take a large stone jar, put a layer of cucumber and a layer of the mixture, with plenty of brown sugar (about eight pounds to a large jar). In this way fill the jar, then cover it with strong vinegar: tie the mouth up securely, put the jar in a pot of cold water, and boil until the cucumber is tender, and they will be ready for use in a few days.—Mrs.C.C. McP.

Pickled Cucumbers.

Put them in a wooden or stone vessel, pour over strong salt and water boiling hot, put a weight on to keep them under the pickle. After three days, pour it off, boil, and turn it over again: let stand three days again; then take them out and let them lie one night in plain cold water; next day put them over the fire, but do not let them boil, allowing one tablespoonful alum to one gallon vinegar; mace, cinnamon, peppercorns, white and black mustard-seed and grated horseradish, one tablespoonful each to every gallon vinegar, and one teaspoonful turmeric, and two and one-half pounds sugar. Fold a double piece of linen, and a soft, thick brown paper, and tie the jars tight; throw in the vinegar and keep in a dry place. A bladder and linen cloth are nice to be over the pots.—Mrs.G.P.

Sweet Cucumber Pickle.

Slice cucumbers and soak in brine a week; then soak in salt water until the salt is extracted sufficiently. Boil in strong alum water half an hour, then in ginger tea half an hour. Make a syrup of one quart good vinegar, one pint water, three pounds sugar, to four pounds cucumbers; season with mace, cinnamon, cloves, and celery-seed. Put in the cucumbers and boil till the syrup is thick enough. Add some sliced ginger.—Mrs.S.M.

Cucumber Sweet Pickle.

First lay the cucumbers in salt and water for one week or ten days; next cut them in slices quarter of an inch thick. Then soak out the salt and boil them in alum water half an hour, and afterwards in ginger tea for one hour. Then make a syrup of one pint water, one quart vinegar, three pounds sugar to every four pounds cucumbers. Flavor with cloves, mace, and cinnamon. Boil all together until the syrup is sufficiently thickened.—Mrs.A.C.

To Pickle Ripe Cucumbers.

Take them yellow, but not too ripe, scrape the seeds well out; lay them in salt and water twenty-four hours, then make syrup same as for peaches; in a week scald the vinegar again.—Mrs.C.

Green Tomato Pickle.

Slice green tomatoes and onions; sprinkle each layer with salt; let them stand until next day, then press all the juice out, and season very highly with red and black pepper, celery, mustard seed, a little turmeric, and some sugar; cover with vinegar, and cook until tender.—Mrs.M.D.

Green Tomato Pickle.

Slice and chop green tomatoes, until you have one gallon. Chop one dozen large onions. Mix and sprinkle four large spoonfuls of salt upon them, let it stand one night; next day drain off all the water, and have one quart strong vinegar, two pounds sugar, spices and pepper to your taste. Put in the vinegar, and put with the tomatoes in a porcelain kettle; boil half an hour. Place in the jar for keeping and cover closely. Three or four days afterwards, boil again for a few minutes and put away for use.—Mrs.L.P.

Green Tomato Pickle.

Sprinkle with salt, and lay by twenty-four hours; then drain them.

Put all in a kettle, with vinegar enough to cover; boil till tender.—Mrs.S.B.

To make Green Tomato Sauce.

Put all of the spices in the vinegar, and boil one hour. Then put in the tomatoes, which you must slice the night before, and put one layer of salt and one of tomatoes. Drain the water off, and boil the tomatoes in the spiced vinegar till done.—Mrs. Dr.S.

Green Tomato Sauce.

Peel and slice the tomatoes. To two gallons add:

Beat all the spices, except the mustard-seed, and boil together until thick as marmalade.—Mrs.S.T.

Green Tomato Sauce.

Mix thoroughly and boil till done.—Mrs.P. McG.

Sweet Tomato Pickle.

Peel small tomatoes with a sharp knife; scald in strong ginger tea until clear. To four pounds tomatoes, two pounds sugar, not quite one quart vinegar; cinnamon, mace, nutmeg, to taste.

Scald the tomatoes and pour on boiling hot.—Mrs.J.H.F.

Sweet Tomato Pickle.

Boil green tomatoes in strong ginger tea for ten minutes. Then take out, and to every two pounds add one quart of vinegar, one pound sugar, cinnamon, cloves and mace to your taste.—Mrs.P.

Sweet Tomato Pickle.

Slice one gallon green tomatoes, and put a handful salt to each layer of tomatoes. Let them stand twelve hours, then drain off the liquor, and add to them two green peppers, and from two to four onions, sliced; take two quarts vinegar, half a pint molasses, two tablespoonfuls mustard, one teaspoonful allspice, and one of cloves; heat it until it begins to boil, then put in tomatoes, onions, and peppers; let them boil ten minutes: pour into a stone jar, and seal tight. In a fortnight they will be ready for use.—Mrs. Dr.P.C.

To make Piccalilli.

To one-half bushel nicely chopped tomatoes, which must be squeezed dry, add two dozen onions, chopped fine, one dozen green peppers, chopped, one box ground mustard, one large root horseradish, nearly one pint salt, four tablespoonfuls ground cloves, four tablespoonfuls allspice.

Mix thoroughly in a stone jar and cover with vinegar, making a hole in the centre to let the vinegar to the bottom.—Mrs.B.

Ripe Tomato Pickle.

Puncture the tomato with a thorn or straw. Put a layer of tomatoes, with onions cut up. Sprinkle salt on them, then put another layer of tomatoes and onions, with salt sprinkled over them. When you have filled the jar or vessel with tomatoes, let them remain about a week, then lay them in dishes to drain. Give each tomato a gentle squeeze, to get the salt water out. Put them in a jar and cover with strong vinegar. Boil a small quantity of vinegar with pepper, horseradish, and such other spices as you like, and pour it over the tomatoes. To two gallons of tomatoes, use a box of mustard dissolved in the vinegar.—Mrs.C.C.

Tomato Marmalade or Sauce for Meats.

Scald and peel fully ripe tomatoes, then cut them up, if large. To twelve pounds add six pounds sugar, one tablespoonful beaten cloves, one tablespoonful spice and one tablespoonful cinnamon.

Boil all in a kettle until the syrup becomes the thickness of molasses. Then add one quart of strong vinegar and boil for ten minutes. Put away in quart jars—Mrs. McG.

Hyden Salad.

Boil the whole one-half hour.—Mrs.H.D.

Hyden Salad.

Cut one gallon cabbage as for slaw, one-half gallon green tomatoes. Cut up one pint green pepper, taking out the seed carefully and cutting up the pod (do not use the seed), one quart onions cut up, and the water pressed from them and thrown away.

Mix all these, and sprinkle through them 2 tablespoonfuls salt, and let them stand over night. Then take:

Beat all fine, and mix with the salad; pour over the whole three quarts good vinegar, and simmer for twenty minutes. Ready for use very soon, and very good.—Mrs.C.M.A.

Hyden Salad.

Sprinkle salt, and let it stand overnight; next morning, pour boiling water over, and squeeze dry. Take:

Hyden Salad.

Add to all these:

Mix all well together, add one-half gallon good vinegar, and boil slowly twenty minutes. Take the seed out of the green pepper. Make late in the summer.—Mrs.R.

Hyden Salad.

Beat the spice well, mix all together well, and boil fifteen minutes.

Black peppers can be used instead of the green, one tablespoonful ground.—Mrs. E.C.G.

Oil Mangoes.

Beat the ingredients together in a mortar, and mix the mustard with as much olive oil as will make a paste. Then after the mangoes have been in brine two weeks, and greened as you would cucumbers, stuff them; if any filling is left, sprinkle between the layers in the jar. Pour over as much boiling vinegar as will cover them.—Mrs.T.C.

To Make Oil Mangoes.

Put the mangoes in strong brine for five days. Wash them, and remove the seed.

Stuffing for the same.

Mix these ingredients with as little oil as possible, stuff the mangoes with it, adding scraped horseradish and one blade of garlic. Pour cold vinegar over them, and one pound salt. Press the mangoes under the vinegar, and watch them closely. It is well to scald the vinegar in the spring.—Mrs.H.T.

To Green Mangoes.

After taking them from the brine, lay them in a kettle with grape-vine leaves between each layer of mangoes; a little alum sprinkled on each layer. Let them simmer all day, changing the leaves if necessary. If not green enough, put them on the second day.—Mrs.E.

Mangoes.

To a three-gallon jar of mangoes prepared for the vinegar, take:

Take half the beaten spices, and mix with the latter ingredients, also three cups of brown sugar; besides, put one teaspoonful brown sugar in each mango before you put in the stuffing.

It takes five pounds of sugar for a three-gallon jar. The balance of the sugar mix with the spice and vinegar enough to cover the pickle.—Mrs.H.C.

Stuffing for Sixty Mangoes.

Mix all these well together, throwing in little bits of mango or cucumbers.

Peach Mangoes.

Pour boiling salt water over the peaches—let them stand two days; take them out and slit them on one side, and put them in turmeric vinegar for two days. Extract the seed, stuff and sew them up, and put in the prepared vinegar. Prepare the stuffing as follows: chop some of the peaches from the turmeric vinegar, add a large quantity of mustard-seed, celery-seed, a good deal of brown sugar—one pound to two and a half pounds peaches; ground ginger, cinnamon, cloves, pepper, turmeric, and any other spices, if you like. Onions chopped fine. Vinegar to be seasoned the same way; and any of the stuffing left may be put in the vinegar.—Mrs.C.C.

Peach Mangoes.

Remove the stones from large white Heath peaches by cutting in halves. Stuff them with white mustard-seed, a little pounded mace, turmeric, and celery-seed. Sew them up, and drop them in with the yellow cabbage.—Mrs.H.T.

Peach Mangoes.

Pour boiling salt water over the peaches, let them stand two days; then take them out, slit them on the side, and put them in turmeric vinegar for two days or longer. Take them out, extract the seed, stuff them, sew them up, and put into the prepared vinegar. To prepare the stuffing:

Chop up some of the peaches, add a large quantity of white mustard-seed, a good deal of brown sugar, some ground ginger, cinnamon, cloves, pepper, turmeric, celery-seed, also a great deal of chopped onion. Vinegar, seasoned with same ingredients. Quantity of spices can be regulated by your taste.—MissS.

Peach Mangoes.

Take large plum peaches, sufficient quantity to fill the jar. Peel nicely, and take out the stones. Have ready the stuffing in proportion to the peaches. Mince fine some soft peaches, preserved orange peel, preserved ginger, coriander-seed, celery-seed, a small quantity mace, cinnamon, candied strawberries, if you have them, and pickled cherries. Sew the peaches up, after stuffing them, and fill the jar. Then to every pound coffee sugar add one-half pint vinegar, allowing the above quantity to two pounds fruit. Make a syrup of the sugar and vinegar, and pour on the peaches, boiling-hot. Repeat this for three mornings; the fourth morning put them all on together, and boil a short time; add a few spices, cinnamon, and ginger to the syrup when you make it. They will be ready for use in a few weeks.—Mrs.R.

Pepper Mangoes.

With a sharp knife take the cap out of the pod, then scrape out the seed. Lay the pods in weak salt and water for one hour.

Take hard cabbage, chop them very fine, and to every quart of cabbage, add

Mix all this well together, drain the peppers, and stuff them with the mixture, and replace the cap.

Pack them closely in a stone jar, with the small end downwards. Do this until the jar is filled; then pour on them strong cold vinegar. They are ready for use in three weeks. You can use spices and sugar, if preferred.—Mrs.W.A.S.

To Pickle Walnuts.

After the walnuts have been in brine six weeks, scrape and wipe them with a coarse towel. Put them in plain vinegar, and let them remain for a week or two. Drain them well—place in a jar, and pour over them vinegar spiced and prepared as for yellow pickles, omitting the turmeric and lemons, and using black pepper instead of white.—Mrs.S.T.

Walnut Pickle.

The walnuts must be quite green and tender. First soak them in fresh water, then rub off with a coarse towel. The walnuts must be kept in brine a week, and then soaked in clear water for several hours. Boil them in vinegar a little while—this time put water in the vinegar; then put them in good strong vinegar, a portion of which must be boiled and poured over them four successive mornings. Season with cinnamon, mace, cloves, and add two pounds sugar to one gallon vinegar, or in proportion to quantity of pickle.—Mrs.C.C.

Walnut Pickle.

Gather the nuts about the 10th or 20th of June, when they are sufficiently tender to be pierced with a pin; pour boiling salt water on, and let them be covered with it nine days, changing it every third day. Put them on dishes to air, until they are black; then soak out the salt, and put them in weak vinegar for a day or two; put into the jar, and pour on hot the following pickled vinegar:

Walnut Pickle.

Put the walnuts in salt water for five or six weeks; then in fresh water for twenty-four hours; boil in weak vinegar and water until soft enough to run a straw through. Then rub them with a coarse towel; make a strong liquor of vinegar, horseradish, garlic, and mace; pour on, and leave them till ready for use, in two or three weeks.—Mrs.T.

To Pickle Martinas.

Take one gallon pot full of martinas. Make a brine strong enough to bear an egg; keep them covered for ten days. Take them out and wash them in cold water, then put them in cold vinegar. Let them remain for ten days; drain them, and put them in the jar intended for use. In half a gallon of vinegar scald a large handful of horseradish, scraped fine.

Pour them over the pickle, and fill with cold vinegar.—Mrs.S.D.

Pickled Martinas.

Put three gallons of martinas in very strong brine, keep covered for ten days, then wash them in cold water, and put them in vinegar to stand ten more days; then drain and put them in the jar intended for them. In three pints of vinegar, scald:

Pour it over the martinas, and fill up with cold vinegar.—Miss E.T.

To Pickle Martinas.

Put the martinas in a strong brine of salt and water, let them remain a week or ten days. Then wash them, and put them in cold vinegar, to soak the salt and greenish taste out of them. When ready to pickle, lay them out to drain; scald the following ingredients in a gallon of vinegar, and pour over them in a jar; if not full, fill up with cold vinegar.

The spices to be beaten, but not too fine. This quantity fills a two-gallon jar.—Mrs.J.J.M.

Chow-Chow Pickle.

Cut the onions, tomatoes, cucumbers and cabbage in small pieces; pack them down overnight in salt, lightly; in the morning pour off the brine, and put them to soak in weak vinegar two days; drain again, and mix the spices. Boil half a gallon vinegar and three pounds sugar, and pour over them hot. Mix two boxes ground seed.—Mrs.R.A.

Chow-Chow.

Slice all very fine, and put in a few whole cucumbers, one pint small red and green peppers; sprinkle one pint salt over them, and let them stand all night; then add:

Cover all with one gallon and one pint of strong vinegar, and boil thirty minutes.—MissE.T.

Chow-Chow.

Sprinkle one pint salt on, and let them stand all night; the cucumbers not peeled, but sliced one inch thick, the onions also sliced. In the morning drain off the brine, and add to the pickles:

Cover with vinegar, and boil till tender, a half-hour or more. When cold, ready for use.—Mrs.C.N.

Chow-Chow Pickle.

The cabbage and onions must stand in strong salt and water two hours, then place in a brass kettle, with the vinegar and spices, and sugar; boil until syrup is formed. Excellent.—Mrs.J.H.F.

Chow-Chow.

The recipe is for one gallon pickle; for more, the quantities must be increased, of course. The ingredients consist of:

Cut the cabbage, onions and cucumbers into small pieces, and pack them down in salt one night; then put in vinegar, poured over hot. Do this three mornings. The third morning, mix one box ground mustard with one-quarter pint salad oil. To be mixed in while warm.—Mrs.O.B.

Leesburg Chow-Chow.

Cut these up, and pack in salt for a night. Drain off, and then soak in vinegar and water for two days. Drain again. Mix with this, then:

Pour over one and a half gallons boiling hot vinegar. Boil this vinegar for three mornings; the third morning, mix with two boxes mustard, three pounds brown sugar, and half-pint sweet oil.—Mrs.J.B.D.

Sweet Pickle Peaches.

Powder cloves, mace, and allspice, and mix well together.

To every pound fruit add one-quarter pound sugar, one gill vinegar, one teaspoonful of the mixed spices. Boil all together, and when the fruit is done, take from the syrup, and lay on dishes. Let the syrup cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover when cool.—Mrs.D.R.

To Pickle Peaches.

Mace, cloves, cinnamon; boil the ingredients every day, for six days, and pour over the peaches.—Mrs.F.D.G.

Spiced Peaches.

Take nine pounds ripe peaches, rub them with a coarse towel, and halve them. Put four pounds sugar and one pint good vinegar in the kettle with cloves, cinnamon, and mace. When the syrup is formed, throw in the peaches a few at a time; when clear, take them out and put in more. Boil the syrup till quite rich; pour it over the peaches.

Cherries can be pickled in the same way.—Mrs.C.C.

Peaches to Pickle.

Make a syrup with one quart vinegar and three pounds sugar; peel the peaches and put them in the vinegar, and let boil very little. Take out the fruit, and let the vinegar boil half an hour, adding cinnamon, cloves, and allspice.—Mrs.A.H.

Pickled Peaches

Take peaches pretty ripe, but not mellow; wipe with flannel as smooth as possible; stick a few cloves in each one. One pound sugar to one pint vinegar. Allow three pounds sugar and three pints vinegar to one pan peaches. Scald the vinegar, then put on the peaches; boil till nearly soft, then take out and boil the vinegar a little longer, and pour over the fruit.—Mrs.G.P.

Pickled Peaches.

Put the peaches in strong brine, and let them remain three or four days; take them out, and wipe them dry; put them in a pot with allspice, pepper, ginger, and horseradish; boil some turmeric in your vinegar. Pour it on hot.—MissE.T.

Peach, Pear, Quince and Apple Pickle.

Dissolve sugar and vinegar together; put a small quantity of fruit; boil until you can stick a straw through it. Season with cinnamon and mace. Rescald the vinegar, and pour over the fruit for nine mornings.—Mrs. Dr.J.

Sweet Pickle. (Honolulu Melon.)

Put all to boil, then drop in the melons, as much as the vinegar will cover, and boil fifteen minutes. Put them in jars, and every day, for two or three days, pour off the vinegar, boil it over, and pour on the pickles until they seem done.—Mrs.M.W.T.

Cantaloupe Pickle.

Cut up ripe melons into small square pieces, peel and scrape out the soft pulp and seeds, soak one night in alum water, and then boil in strong ginger tea. Then to each pound of fruit add three-quarters of a pound loaf sugar, mace, cinnamon, and white ginger to the taste, and cover with best cider vinegar. Boil till it can be pierced with a straw, then set aside, and the next day pour off, and boil the syrup until it thickens a little, and return to the fruit boiling-hot.—Mrs.F.F.F.

Cantaloupe Pickle.

Pare and cut in small pieces, cover with vinegar; pour off and measure, and to each pint put three-quarters of a pound brown sugar; cloves and mace to your taste.

Boil the syrup, put in the fruit and boil until clear; then take out the fruit, boil a few minutes longer, and pour it on the pickles, hot. When cold, it is ready for use.—Mrs.E.I.

Cantaloupe Pickle.

Take four or five cantaloupes, quarter, and cover with vinegar; to stand twenty-four hours. Then measure off the vinegar, leaving out one quart. To each quart, add three pounds brown sugar, cinnamon, cloves, and mace to the taste. Place the spiced vinegar over the fire, and when it has boiled awhile, drop in the fruit, cooking it thirty or forty minutes.—Mrs.R.P.

Ripe Muskmelon Pickles.

Take hard melons, after they are sufficiently ripe to be well flavored. Slice them lengthwise, scrape out the seed, and lay the melon in salt over night; wash and wipe dry, put them in alum water one hour, wash and wipe them again; cut them in slices and pack in jars. Pour over them a syrup of vinegar seasoned with cinnamon and cloves; put three or four pounds of sugar to one gallon vinegar, and boil until it is right thick.—Mrs.A.C.

Sweet Watermelon Pickle.

Trim the rinds nicely, being careful to cut off the hard coating with the outer green. Weigh ten pounds rind and throw it in a kettle, and cover with soft water; let this boil gently for half an hour, take it off and lay it on dishes to drain. Next morning put one quart vinegar, three pounds brown sugar, one ounce cinnamon, one ounce mace, the white of one egg well beaten and thrown on top of the liquid (to clear it as you would jelly), three teaspoonfuls turmeric, all together in a kettle, and boil for a few minutes; skim off what rises as scum with the egg. Throw in the rind, and boil for twenty minutes. The peel of two fresh lemons will give a nice flavor, though not at all necessary.—Mrs.L.W.C.

Watermelon Pickle.

Peel the rind and cut in pieces; boil in ginger tea till clear, then throw in cold water overnight. Next morning make a syrup and preserve the rind; just before taking off the fire, pour in the vinegar.—Mrs.A.T.

Watermelon Rind Pickle.

Ten pounds melon, boil in water until tender. Drain the water off. Make a syrup of two pounds sugar, one quart vinegar, one-half ounce cloves, one ounce cinnamon; boil all this and pour over rind boiling-hot; drain off the syrup and let it come to a boil; then pour it over the melons.—Mrs.C.C. McP.

Pickle of Watermelon Rind.

Cut in pieces and soak the rind in weak salt and water for twenty-four hours—of course having first peeled off the outside. To seven pounds rind put three pounds sugar; scald well in ginger tea, and make a syrup of the sugar and vinegar, enough to cover the rind. Season the syrup with mace and ginger, and boil the rind in it till tender. A delicious pickle.—Mrs. Dr.P.C.

Pickled Plums.

Put a layer of plums and spice alternately; scald the vinegar and sugar together; pour it on the plums; repeat for two or three days, the last time scalding plums and syrup together.—Mrs.W.

To Pickle Damsons.

Take seven pounds damsons, wash and wipe them dry, three pounds sugar, one-half ounce cinnamon, half-ounce mace, half-ounce cloves, half-ounce allspice.

With one quart strong vinegar and the sugar make a syrup, and pour it over the fruit boiling-hot. Let it stand twenty-four hours; repeat the boiling next day, and let it remain twenty-four hours longer; then put all on the fire together and cook till the fruit is done.—MissD.D.

Sweet Pickle.

Boil in three quarts of vinegar four or five pounds sugar, one ounce cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves, and pour all over fourteen pounds damsons or peeled peaches.—Mrs.O.B.

German Pickle.

Make a syrup with vinegar, sugar and spices, then drop in a few of the damsons at a time. Scald them until the skins crack, laying each quantity in a dish till all are done. Fill the jars three-fourths full, and pour in the syrup.—Mrs.R.L.P.

Damson Pickle.

Spices to be beaten fine; put them in the jar, sprinkling the spice through in layers. Boil one quart vinegar with the sugar, and pour over the fruit and spices. Repeat the scalding of the vinegar for four days.—Mrs.C.N.

Composition Pickle.

1 gallon chopped cabbage.

½ gallon green tomatoes, sliced.

½ gallon cucumbers.

1 quart onions.