One hundred small cucumbers fresh from the vices; wash the sand from them and wipe them dry, put them in a large stone jar; put on the top of them a pint of salt, and a piece of alum the size of a nutmeg, and cover them with boiling water; tie thick paper over the jar or place on it a close-fitting lid, and let it stand twenty-four hours; take out the cucumbers, wipe them dry, place them in a clean dry jar, in layers alternately with the following spices: one tablespoonful of mustard-seed, one of whole allspice, one root of horseradish grated or cut in thin strips, a few small red peppers, and pour over them sufficient vinegar to fill the jars, which must only be two-thirds full of cucumbers

When cold, cover them closely; they will keep for years. Pour the vinegar over the pickles boiling hot.

Pickled Cucumbers, No. 2

Wash thorn to remove the sand, make a strong pickle of salt and water to bear an egg, lay the cucumbers in it for two weeks, then place them in stone jars, boil the brine, and pour over them every morning for nine days, adding more brine if it does not cover them; then remove the pickles from the brine, and throw them into cold water for twenty-four hours. Take them from the brine, and lay them in a bell-metal kettle alternately with green cabbage-leaves, a layer of each, cover them with cold water, and put them on the back of the range or stove where they will become hot, but not cook, until they are a nice green, then take them off, wipe them dry, and place them in jars alternately in layers with the following spices: Green ginger-root sliced, a clove of garlic and a blade of mace to each layer; boil cider-vinegar enough to cover them in which you have put whole cloves, allspice, and a lump of alum half the size of a nutmeg to every jar; cover the pickles until cold, then tie them up; in two weeks they will be fit for use.

Yellow Pickled Cucumbers

Take half-grown cucumbers, wash them to remove the sand, put them in jars holding about a gallon, and to each jar allow a pint of salt and a piece of alum the size of a nutmeg; put the salt and alum on the top of the pickles after the jars are filled, pour on them boiling water to cover them, cover them tightly, and let them stand twenty-four hours; then take out the cucumbers and wipe them dry, cut them down the middle lengthwise in four quarters, cut the quarters in half across the middle, and put them in jars three parts full. Make a pickle as follows: put in a gallon of vinegar, two ounces of turmeric, half a pound of English mustard, a quarter of a pound of ginger, a quarter of a pound of white pepper, the same of curry powder, three blades of mace, half an ounce of celery-seed, and two ounces of good brown sugar. Mix all the spices to a paste with cold vinegar from the gallon, stir all together in the vinegar, bring to a boil, and pour hot over the pickles, filling the jars. When cold, cover tightly.

Shakers' Pickles

Take half grown cucumbers fresh from the vines; wash the sand from them and pack them in jars. Make a pickle of salt and water strong enough to bear an egg; put a piece of alum in it, in the proportion of a piece as large as a nutmeg to a gallon of pickle; boil and skim it, and pour hot over the pickles; let it remain until cool; pour it off. Boil as much vinegar as will cover the pickles, with spices to taste; pour it over the pickles hot; put in the vinegar the same proportion of alum as you put in the brine. In two days the pickles will be fit to eat, and will keep for ten years.

Large Cucumbers

Wash them to remove the sand, wipe them dry, put them in jars, and for one hundred cucumbers allow a pint of salt and a piece of alum the size of a nutmeg. Put the salt and alum on the top of the cucumbers, and pour over them boiling water to cover at least two inches over the top. Let them stand twenty-four hours; take them out, wipe them dry, cut in four lengthwise and each piece in half. Fill stone or glass jars three parts full of the pieces, and pour over them boiling hot the pickle with spices as for chow-chow or mangoes. Green peaches in this pickle are very much like Indian mangoes.