slowly twenty minutes. Take the seed out of the green pepper. Make
late in the summer.--_Mrs. R._
_Hyden Salad._
1 gallon of finely chopped cabbage.
1½ gallon green tomatoes.
1 pint green peppers--½ pint will do.
1 quart onions.
½ pint horseradish.
1 pound sugar.
½ gallon vinegar.
4 tablespoonfuls ground mustard.
2 tablespoonfuls ginger.
1 tablespoonful cloves.
1 tablespoonful cinnamon.
1 tablespoonful celery-seed.
2 spoonfuls salt.
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.
1 pound race ginger, well soaked, beaten and dried.
1 pound horseradish.
1 pound white mustard-seed.
1 pound black mustard-seed.
2 ounces ground mustard.
2 ounces black pepper.
2 ounces turmeric.
2 ounces cloves.
½ ounce mace.
1 ounce celery-seed.
2 pounds sugar.
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.
1½ pound white mustard-seed.
¼ pound pounded ginger.
½ pound black pepper, pounded.
4 tablespoonfuls celery-seed.
3 ounces mace.
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:
1 teacup black pepper.
1 ounce allspice.
½ ounce ginger.
½ ounce mace.
½ ounce cloves, beat well, but not fine.
Take one head of raw cabbage.
8 onions.
2 teacups of horseradish.
1 quart of mustard-seed.
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.
1 pound black mustard-seed.
1 pound white mustard-seed.
2 pounds chopped onion.
1 ounce mace.
1 ounce nutmeg.
2 handfuls black pepper.
1 ounce turmeric, well mixed with cold water.
Pound the mace, nutmeg, and pepper.
1 cup sweet oil.
½ pound English mustard.
4 pounds brown sugar.
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.--_Miss S._
_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
1 tablespoonful salt.
1 tablespoonful pulverized black pepper.
2 tablespoonfuls white mustard-seed.
1 teaspoonful ground mustard.
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:
7 ounces ginger.
7 ounces of garlic.
7 ounces of salt.
7 ounces of horseradish.
½ ounce red pepper.
½ ounce of orange peel.
½ ounce of mace.
½ ounce of cloves, all boiled in 1 gallon strong vinegar.
1 ounce black pepper also.--_Mrs. J. H. F._
_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.
A cupful black pepper.
1 cupful ginger.
½ cupful black mustard-seed.
3 tablespoonfuls of beaten cloves.
3 onions sliced fine.
1 pod red pepper.
3 pounds brown sugar.
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:
A large handful of scraped horseradish.
1 cup allspice.
½ cup black pepper.
1 cup of ginger.
½ cup of black mustard.
3 large spoonfuls of cloves, all beaten.
3 onions sliced.
1 pod red pepper.
3 pounds brown sugar.
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.
1 large handful of sliced horseradish.
1 teacup of allspice.
½ cup of black pepper.
½ cup of mustard-seed (black).
2 tablespoonfuls cloves.
2 pounds brown sugar.
3 or four onions, sliced.
The spices to be beaten, but not too fine. This quantity fills a
two-gallon jar.--_Mrs. J. J. M._
CHOW-CHOW PICKLE.
½ peck green tomatoes.
2 large cabbages.
15 onions.
25 cucumbers.
1 plate horseradish.
½ pound mustard-seed.
1 ounce celery-seed.
2 ounces ground pepper.
2 ounces turmeric.
½ ounce cinnamon.
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.
½ peck onions.
½ peck green tomatoes.
5 dozen cucumbers.
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:
1 ounce mace.
1 ounce white mustard-seed.
1 ounce celery-seed.
1 ounce turmeric.
1 ounce whole cloves.
3 tablespoonfuls ground mustard.
2 pounds brown sugar.
1 stalk horseradish, grated fine.
Cover all with one gallon and one pint of strong vinegar, and boil
thirty minutes.--_Miss E. T._
_Chow-Chow._
½ peck onions.
½ peck green tomatoes.
3 dozen large cucumbers.
4 large green peppers.
½ pint small peppers, red and green.
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:
1 ounce mace.
1 ounce black pepper.
1 ounce white mustard-seed.
1 ounce turmeric.
½ ounce cloves.
½ ounce celery-seed.
3 tablespoonfuls made mustard.
2 pounds brown sugar.
With a little horseradish.
Cover with vinegar, and boil till tender, a half-hour or more. When
cold, ready for use.--_Mrs. C. N._
CHOW-CHOW PICKLE.
1 gallon chopped cabbage.
4 onions.
2 pounds brown sugar.
2 pints strong vinegar.
2 tablespoonfuls black pepper.
2 tablespoonfuls of allspice.
2 tablespoonfuls of celery-seed.
½ pint mustard-seed.
1 tablespoonful ground mustard.
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:
¼ peck green tomatoes.
1 large head of cabbage.
6 large onions.
1 dozen cucumbers.
½ pint grated horseradish
½ pound white mustard-seed.
½ ounce celery-seed.
A few small onions.
½ teacup ground pepper.
Turmeric, ground cinnamon.
A little brown sugar.
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.
½ peck green tomatoes.
2 large heads cabbage.
15 large white onions.
25 cucumbers.
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:
1 pint grated horseradish.
½ pint small white onions.
½ pound white mustard-seed.
1 ounce celery-seed.
½ teacup ground black pepper.
½ teacup turmeric.
½ teacup cinnamon.
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.
1 pound peaches.
½ pound sugar.
1 pint vinegar.
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.--_Miss E. T._
PEACH, PEAR, QUINCE AND APPLE PICKLE.
1 pound fruit.
½ pound sugar
½ pint vinegar.
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._)
4 pints vinegar, very clear.
4 pints sugar.
1 ounce cloves.
1 ounce cinnamon.
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.
4 pounds watermelon rind.
2 pounds sugar.
1 pint vinegar.
Mace, cloves, cinnamon, and ginger to the taste.
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.
7 pounds sweet blue plums.
4 pounds brown sugar.
2 ounces stick cinnamon.
2 ounces whole cloves.
1 quart vinegar.
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.--_Miss D.
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.
½ pound white sugar.
1 pound damsons.
1 pint vinegar.
1 teaspoonful cloves.
A few sticks of cinnamon.
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.
7 pounds fruit.
1 ounce cinnamon.
1 ounce cloves.
1 ounce mace.
1 ounce celery-seed.
3 pounds brown sugar.
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.
all finely chopped. Let them stew several hours, then drain off the
water. Add:
4 tablespoonfuls ground mustard.
2 tablespoonfuls ginger.
1 ounce cloves.
2 ounces turmeric.
2 ounces celery seed.
2 pounds brown sugar.
2 spoonfuls salt.
½ gallon strong vinegar; boil twenty minutes.--_Mrs. C. C._
RAGOÛT PICKLE.
2 gallons chopped cabbage.
2 gallons green or ripe tomatoes.
5 tablespoons of mustard, ground.
3 gills mustard-seed.
2 tablespoonfuls allspice.
2 teaspoonfuls cloves.
1 gill salt.
1 pint chopped onions.
1 pound brown sugar.
Some chopped celery, or celery-seed.
3 quarts good cider vinegar.
Boil all well together, and it is ready for use.--_Miss E. T._
KENTUCKY PICKLE.
Take green tomatoes, cabbage, and onions, about equal
quantities--grind them in a sausage machine. Salt, and put the mixture
in a bag, and let it hang all night or until the juice has run from
it--then season with red and black pepper, mustard-seed, celery-seed,
cloves, sugar.
Pack in jars, and cover with strong cold vinegar.--_Mrs. M. D._
FRENCH PICKLES.
1 peck green tomatoes.
¼ peck onions.
¼ pound white mustard-seed.
1 ounce allspice.
1 ounce cloves.
1 bottle mixed mustard.
2 tablespoonfuls black pepper.
1 tablespoonful cayenne.
1 ounce celery-seed.
1 pound brown sugar.
Slice the tomatoes and lay them in salt for twelve hours; pour off the
brine.
Slice the onions, and put a layer of onions, tomatoes, spices and
sugar into a bell-metal kettle, until the ingredients are all in. Pour
in vinegar until well covered, and boil for one hour.--_Mrs. Dr. S._
_French Pickle._
1 gallon cabbage.
½ gallon green tomatoes.
1 quart onions.
6 pods green pepper, without the seed.
3 tablespoonfuls ground mustard, or seed.
1 tablespoonful ginger.
1 tablespoonful horseradish.
1 tablespoonful cinnamon.
1 tablespoonful cloves.
2 tablespoonfuls salt.
1 tablespoonful celery.
¼ pound sugar.
½ gallon vinegar.
Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it,
and let it stand an hour or so, and pour off the liquor. Add spices
and vinegar, boil all together until you can stick a straw through the
cabbage and tomatoes. This, as you see, will only make a small
quantity when boiled down.--_Mrs. M. McN._
SPANISH PICKLE.
4 dozen large cucumbers.
4 large green peppers.
½ peck onions.
½ peck green tomatoes.
Slice the whole, and sprinkle over with one pint salt, allow them to
remain over night, then drain them. Put the whole into a preserving
kettle, and add the following ingredients: sliced horseradish
according to your judgment, one ounce mace, one ounce white pepper,
one ounce turmeric, one ounce white mustard-seed, half an ounce
cloves, half an ounce celery-seed, four tablespoonfuls of dry mustard,
one and a half pounds brown sugar. Cover the whole with vinegar, and
boil it one hour.--_Mrs. J. J. M._
ONION PICKLE.