To one gallon of vinegar put four ounces of ginger bruised, two ounces of white pepper, two of allspice, two of chilis, four of turmeric, one pound of mustard-seed, one-half pound of shalots, one ounce of garlic, and one-half pound of coarse salt. Boil all together except the mustard-seed, which must be added afterwards. Then mix very smoothly one-quarter of a pound of made mustard with some of the vinegar, when cold, in a basin, and add it to the remainder with the seed. Take broccoli, radish-pods, French beans, or any other vegetables or small fruit; blanch the vegetables, lay them on a sieve, and sprinkle a little salt over them to draw out the water. Let them stand in the sun till very dry, then pour the vinegar boiling over them, slicing in some horseradish if approved.

Pickle of this kind can be rendered hot at pleasure, by additions of chilis, green and red capsicums - which, when gathered young, add exquisite flavor -and all sorts of foreign peppers. As the spring advances, a portion of every small root produced in a garden, if collected and thrown into cold vinegar, till it can be conveniently made into a regular pickle, will be found most excellent, at no greater expense than the cost of the spice and vinegar, and the trouble of mixing it.