RED CABBAGE PICKLES

Slice it into a colander, and sprinkle each layer with salt ; let it drain two days, then put it into a jar, and pour hot vinegar enough to cover, and put a few slices of red beet-root. Observe to choose the purple red cabbage. Those who like the flavour of spices will boil it with the vinegar. Cauliflower cut in branches, and thrown in after being salted, will look of a beautiful red.

PICKLED CAPERS, Add fresh vinegar that has been scalded and become cold, and tie them close to keep out the air, which makes

them soft. CUCUMBER PICKLES,

Make a brine that will bear up an egg, heat it boiling hot, pour it over the cucumbers ; let them stand twenty- four hours, or make a cold brine and let it stand forty- eight hours. Take the cucumbers and wipe the black specks from each one, then take sufficient quantity of vinegar to cover them, and add a small lump of alum ; put the cucumbers in the brass kettle with the vinegar cold, heat them slowly, turning them from the bottom several times; let them stand twenty-four hours ; after- wards take three gallons of vinegar if needed to cover them; the size of the cucumbers vary so much, judg- ment must be used. Then put three pints of brown

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PICKLES. 131

ugar, three gills of mustard seed, a handful of cloves, a handful of stick cinnamon, six green peppers, one table- spoooful of celery seed, ginger root, a piece of alum the size of a walnut; tie in a muslin bag all the spices, with the peppers, and scald with the vinegar, then pour it over the cucumber hot; add green peas and _horse- radish cold. EAST INDIA PICKLE, One hundred cucumbers (large and stmail), one peck

green tomatoes, one-half peck onions, four cauliflowers, four red peppers (without the seeds), four heads celery, one pint bottle horseradish. Slice all, and stand in salt twenty-four hours; then drain, pour over weak vinegar, stand on stove until it comes to a boil; then drain again. One ounce ground cinnamon, one ounce ground tumeric, one-half pound mustard, one-quarter pound brown sugar ; wet these with cold vinegar ; add to this sufficient vinegar to moisten all the pickles. Cook all together ten minutes. Seal in bottles while hot.