Comichon. Essiggurken-

No. 1123 - Small cucumbers are best for pickling, and for this purpose they must be plucked young, when they attain the proper size. The fruit should not be permitted to ripen on the vines, for if allowed to do so the plants become much less productive. See Pickled Cucumbers, Nos. 641 and 642.

Mixed Pickles

No. 1121. - Are composed of young cucumbers, cauliflower, peppers, string beans and onions. The mode of pickling them has been described. When ready for pickling put them into glass jars with a few juniper berries. Dilute some mustard flour with vinegar, season it with a pinch of red pepper and pour it over them, to cover. Then seal the jar hermetically.

Chow Chow (Home Made)

No. 1125. - Select five dozen small cucumbers, of from one to one and a half inches in length; four dozen small, white peeled onions, half a dozen small green peppers, and the flower buds of two tender cauliflowers, separated into small pieces. Put them into a strong brine for two days, then drain them in a colander and pour lukewarm water over them to rinse them. Parboil the onions for five minutes, then immerse them in cold water, and when refreshed drain them also into the colander. When dry, put the onions, cucumbers, peppers and cauliflowers in a copper basin. Dilute in in a pint of lukewarm water eight ounces of mustard flour, to which add a teaspoonful of cayenne pepper and three ounces of tumeric. To this add enough of either cider or wine vinegar to cover the Vegetables. Then set them on the fire and let them simmer until tender (if desired a little sugar may be added while cooking). When tender take them off of the fire, put them in an earthen bowl, and when they are cold put them in wide-mouthed bottles and cork tightly.