Mixed Pickles

Mrs. F. M. Cragin. Three hundred small cucumbers, four green peppers sliced fine, two large or three small heads cauliflower, three heads of white cabbage shaved fine, nine large onions sliced, one large root horse radish, one quart of green beans cut one inch long, one quart green tomatoes sliced; put this mixture in a pretty strong brine twenty-four hours; drain three hours, then sprinkle in one-fourth pound black and one-fourth pound of white mustard seed; also one tablespoon black ground pepper; let it come to a good boil in just vinegar enough to cover it, adding a little alum. Drain again, and when cold, mix in one-half pint of ground mustard; cover the whole with good cider vinegar; add tumeric enough to color, if you like.

Pickled Cabbage

Mrs. A. N. Arnold. Select solid heads, slice very fine, put in a jar, then cover with boiling water; when cold, drain off the water, and season with grated horse radish, salt, equal parts of black and red pepper, cinnamon, and cloves whole; cover with strong vinegar. This is convenient and always good.

West India Pickle

Mrs. Edward Ely. One white crisp cabbage, two heads cauliflower, three heads celery, one quart each of small green plums, peaches, grapes, radish pods, nasturtium seeds, artichokes, tomatoes and string beans. The green part of a watermelon next to the rind; one quart small onions parboiled in milk; one hundred small cucumbers about an inch or so long, a few green peppers, and three limes or green lemons. Cut fine the cabbage, cauliflower, celery, pepper, and limes, and green ginger; mix well with the rest, then pour a strong hot brine over them, and let them stand three hours, then take out and let them drain over night. Mix one ounce tumeric powder, with a little cold vinegar, add one bottle French mustard, ground cinnamon, allspice, two nutmegs, black pepper, four pounds white sugar and one gallon vinegar, pour boiling hot over the pickle; if not sufficient liquid to moisten nicely, add more vinegar.

Pickled Onions

Mrs. Anna Marble. Peel your onions and let them lie in a weak brine made of salt and water (over night); then put them in a jar, cover them with boiling white wine and vinegar. Cover close and tie down when cold.

Pickled Melons

Mrs. Wicker. Take ripe melons, wash, pare and take out the seeds, cut them in slices; put them in a stone jar, cover with vinegar, and let them stand twenty-four hours. Take out, and to each quart of fresh vinegar add three pounds brown sugar; for twelve melons take three ounces cinnamon, two of cloves, two of allspice; boil the sugar and spices in the vinegar; skim it well, then put in the melons and boil for twenty minutes; let the syrup boil a few minutes after taking them out, then pour it over them.