Pickled Mangoes+

Young musk or nutmeg melons.

English mustard-seed two handfuls, mixed with

Scraped horseradish, one handful.

Mace and nutmeg pounded, 1 teaspoonful.

Chopped garlic, 2 teaspoonfuls.

A little ginger.

Whole pepper-corns, 1 dozen.

1/2 tablespoonful of ground mustard to a pint of the mixture. 1 teaspoonful sugar to the same quantity. 1 " best salad oil to the same.

1 teaspoonful celery-seed.

Cut a slit in the side of the melon; insert your finger and extract all the seeds. If you cannot get them out in this way, cut a slender piece out, saving it to replace, - but the slit is better. Lay the mangoes in strong brine for three days. Drain off the brine, and freshen in pure water twenty-four hours. Green as you would cucumbers, and lay in cold water until cold and firm. Fill with the stuffing; sew up the slit, or tie up with pack thread; pack in a deep stone jar, and pour scalding vinegar over them. Repeat this process three times more at intervals of two days, then tie up and set away in a cool, dry place.

They will not be "ripe" under four months, but are very fine when they are. They will keep several years.

Pepper Mangoes+

Are put up in the same way, using green peppers that are full grown, but not tinged with red.

They are very good, but your fingers will smart after thrusting them into the peppers to pull out the seeds. For this purpose I have used, first, a small penknife, to cut the core from its attachment to the stem-end of the pepper, then a smooth bit of stick, to pry open the slit in the side and work out the loose core or bunch of seed. By the exercise of a little ingenuity you may spare yourself all suffering from this cause. Should your fingers burn badly, anoint them with sweet-oil and wear gloves that night Cream will also allay the smart.

Pickled Cabbage (Yellow.)

2 gallons vinegar.

1 large handful of garlic, chopped.

1 handful scraped horseradish. 4 lbs. sugar.

2 oz. celery seed.

3 lemons, sliced thin.

Mix all and set in the sun for three days.

To prepare the cabbage, cut in quarters - leaving off the outer and green leaves - and put in a kettle of boiling brine. Cook three minutes. Take out, drain, and cover thickly with salt. Spread out in the sun to dry; then shake off the salt, and cover with cold vinegar in which has been steeped enough turmeric to color it well. Leave it in this two weeks, to draw out the salt and to plump the cabbage. They are then ready to pack down in the seasoned vinegar. Do not use under six weeks or two months.

Pickled Cabbage (Purple.)

Quarter the cabbage. Lay in a wooden tray, sprinkle thickly with salt, and set in the cellar until next day. Drain off the brine, wipe dry, lay in the sun two hours, and cover with cold vinegar for twelve hours. Prepare the pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace, cloves, whole white peppers; a cup of sugar to every gallon of vinegar, and a teaspoonful of celery seed for every pint. Pack the cabbage in a stone jar ; boil the vinegar and spices five minutes and pour on hot. Cover and set away in a cool, dry place.

This will be ripe in six weeks.