Beans for pickling must be young, round and full, string them carefully with a knife and let them remain "whole, after they are washed in cold water put them into a kettle of boiling water over a brisk fire, and after the water begins to boil again cook them thirty minutes, then take them out and spread them on a table that is covered with a cloth. When they are cold put them into glass jars that hold one gallon; first put in a layer of beans then four bay leaves, then another layer of beans and bay leaves until the jar is within one inch of being full; then put in one tablespoon-ful of ground pepper, two tablespoonfuls of ground black mustard and three tablespoonfuls of salt. Fill the jar witb cold cider vinegar to within half an inch of the neck, and then put in two table-spoonfuls of whole black pepper, close the jar with a ground glass stopper and pour a little melted beeswax around it. The vinegar must not touch the stopper.
Peel half a peck of small, white-skinned button onions without cutting off the tops. Put them into a porcelain kettle with one quart of cold water and one pint and a half of sweet milk. When they are hot, but not to boil, set them on the side of the range for fifteen minutes. Then take them out and spread them on a table that is covered with a cloth. When they are cold put them into half-pint, wide-necked glass jars. Then put in a blade of mace the size of a five cent piece, and one even teaspoonful of salt. Fill up with cold cider vinegar, cork tight and seal with wax.
Put a tablespoonful of cloves into a pint of cider vinegar and set it over the fire for half an hour where it will get hot, but not boil. Then let it set cool. Take small dark red beets that have been boiled and skinned. Slice them and let them get cold. Then take some small white onions and cut them in thin slices. Take a glass or stone jar and put in first a layer of beets, then a few slices of onion, then a spoonful or two of the vinegar and cloves and a pinch of salt; then another layer in the same manner until the jar is almost full. Fill up with cold cider vinegar. They are ready to use in twenty-four hours.
Take some small firm heads of dark red cabbage and trim off the outside leaves and cut the stalk off even with the cabbage. Then cut it in quarters lengthwise and then in half quarters; take a gallon jar and put in a layer of cabbage six bay leaves, three blades of mace each the size of a five cent piece, half a teaspoonful of whole cloves and half a teaspoonful of whole black pepper; then another layer of cabbage, bay leaves and spices until the jar is within an inch of being full. Then put in three tablespoonfuls of salt, two tablespoon-fuls of whole cloves and two tablespoonfuls of whole pepper; then fill up the jar with cold cider vinegar until the vinegar and spices come into the neck of the jar, but they must not touch the stopper; close up with ground glass or stone stoppers and pour a little melted bees-wax around them.
Cucumbers for pickling should be small, and have the stems on; put them into cold water for half an hour, then wash them in two waters, rubbing them carefully with the hands. Put a double cloth on a table and spread the cucumbers on it to drain and dry; now assort them, putting each size by itself, and if there are any without stems, or broken, lay them aside. Pickles should be put into glass or stone jars; take a jar one gallon in size and put in a layer of cucumbers then five bay leaves, then another layer of cucumbers and five bay leaves; and so on until the jar is within an inch of being full, then put in one tablespoonful of ground black pepper, two tablespoonfuls of ground allspice and three tablespoonfuls of salt; fill up the jar with cold cider vinegar and put on the top two tablespoonfuls of whole black pepper and two tablespoonfuls of whole allspice. The vinegar and spice should come into the neck.of the jar, but not touch the stopper. Close up with ground glass stoppers and pour a little melted bees-wax around them. If the vinegar is pure cider vinegar the pickles will be as hard and crisp at the end of a year as they were when first put up. The spices should be ground at home, you cannot depend upon what you buy at the groceries.