Gherkin Pickles.

Use small cucumbers or gherkins. Pack in a stone jar in layers, salting each layer thickly. Cover the top layer deep with salt, pour cold water to cover all, and weight with a board and stone. Leave in the brine a week to a month, stirring up daily. When ready to put up, throw off the brine and pick out any softened cucumbers. Soak for a day in fresh water. Then change the water and leave another day. Put them now in a kettle, lined with vine leaves, throwing in a little powdered alum; fill with water, cover with vine leaves, and steam five or six hours. When the pickles are green take out the leaves, and throw the pickles into ice-cold water.

To one gallon of vinegar add a cup of sugar, three dozen each whole black peppers and cloves, half as much allspice and a dozen blades of mace. Boil five minutes. Put the cucumbers into a stone jar, and pour over them the scalding hot vinegar.

Scald the vinegar several times, at intervals of two to five days, and return. Finally cover the jar and put in a cool dry place. The pickles will be ready for use in two mouths. They should be examined at intervals of a few weeks.

Cucumber Pickles.

Wash cucumbers carefully and put in weak salt water over night. In the morning drain them and put on stove in weak vinegar, half vinegar and half water, to which has been added alum, a piece the size of a small hickorynut to a gallon. Let them heat slowly until scalding hot. Have ready in another kettle good cider vinegar to which has been added sugar, in the proportion of one teacup sugar to one quart vinegar. Have cans hot and pack cucumbers in closely, scattering mixed spices through them as desired. When can is full pour over the sweetened vinegar, boiling hot, and seal.