Plain Mangoes.

Soak in brine 6 days small mangoes, then throw in clear water for 6 hours. Put the mangoes in a deep kettle, and add 2 quarts of water and 1 pint of vinegar and a lump of alum the size of a walnut. Let them just come to a boil, and then drop in cold water until they are cold through and through. Cover with vinegar for 3 days, drain, wipe dry and stuff with equal proportions of chopped cabbage, sliced tomatoes and chopped onions, seasoned with all the different spice, brown sugar and vinegar. Use the same recipe for this filling that is used in chopped pickle, but use before it has been cooked. Fill the mangoes and sew up with a strong thread. Make a pickle vinegar as for cucumbers, and when boiling drop the mangoes in it; stand an hour on the back of the stove, but don't let them boil, as it shrivels them. In a week boil the vinegar again and pour over the mangoes. Good in twelve months.

Oil Mangoes.

Pour boiling water and salt over the mangoes and cover up until the next day; then cut a slit and remove the seed and put in new brine that will float an egg. Cover with cabbage leaves, turn a plate, and put a weight on them ; allow them to remain for 6 days. Drain off the salt and water, put in jars, and cover with vinegar for a week, then stuff with the following : Wash 1 pound of white ginger, pour boiling water over it and let it stand 24 hours; slice thin and dry it. Add to this 1 pound of mustard seed, 1 pound horse radish (scraped and dried), 1 pound chopped onions, 1 ounce of mace, 1 ounce of grated nutmeg, 2 ounces of tumeric, 1 handful whole black pepper. Make into a paste with 1/4 pound of French Mustard and 1 large cup of olive oil. This will fill 40 mangoes. Make a good strong vinegar, as for any other pickle, and cover the mangoes with it.

Peach Mangoes.

Peel clingstone peaches and take out the stone with a sharp penknife. Mince fine 3 soft peaches, 2 slices of preserved ginger, about as much preserved orange peel as would come from 1 orange, 1 tablespoon of celery seed, 1 teaspoon of coriander seed, 6 canned strawberries and 12 pickled cherries. Stuff the peaches with the prepared mixture and sew with a fine thread. To every 2 pounds of fruit allow 1 pound of white sugar and 1/2 pint of vinegar. Make a syrup, and while hot pour over the peaches. Repeat the boiling for 3 days, and the last day add 1 ounce each of cloves, allspice, mace, cinnamon and ginger. Tie the spice in a thin muslin bag to keep the syrup clear. Don't put the bag of spice in with the pickle, but throw it away, unless the spice seem very strong, in which case it can be used again.

Sweet Peach Pickle.

reel 8 pounds of peacnes and throw them in cold water to keep from turning dark. Take 4 pounds of white sugar and 4 teacups of water and let come to a boil. Throw in the peaches and cook until a straw will stick in them easily. Take out and measure the syrup, and allow for every pint of syrup 1 pint of strong vinegar and 1 tablespoon each of whole cloves, allspice and mace. When the syrup has gotten thick, pour over the peaches and seal tight. Good in three months. Always use white sugar, as brown sugar will turn the pickle sour in nine cases out of ten.

Small pears can be pickled in the same way.

Pickled Damsons.

Eight pounds of damsons, 3 pounds of sugar, 1/4 ounce each of cinnamon, allspice, cloves and mace, 3 pints of vinegar. Wash the fruit and stick each one with a needle. Place in a large bowl and boil the vinegar, sugar and spice, and pour over the damsons while hot. Cover with a cloth and set aside until the next day; repeat for 2 days, and then put the fruit on the fire with the vinegar and let them cook until they split. Strain and boil the juice to a thick syrup and pour on the pickle. Seal in air-tight jars and use as a winter pickle. The spice must be ground and tied in a muslin bag.