To pickle the fruit, it must be pickled before commencing to ripen, and be sound; the same for vegetables. When the fruit or vegetable is clean, and cut in pieces, if necessary, such as cabbage, have water on the fire, and drop it in at the first boil. If the fruit or vegetable is desired white, add to the water lemon or unripe grape juice. It is necessary to be very careful in blanching, for, if too much blanched or cooked, it will be soft and tasteless; if not enough, it will ferment. As a general rule, it is cooked as soon as it floats, but it can be ascertained by running a skewer or a small knife through it. By putting some fresh spinach-leaves or fresh grapevine-leaves on the top of the fruit or vegetable, it will keep it more green than without When blanched, take from the fire and drain. Drop it immediately in cold water, and drain again. When dry, put the fruit or vegetable in jars, cover it with boiling vinegar; season with peppers, pepper-corns, cloves, and tarragon, also some rock-salt. When perfectly cold, seal the jars air-tight, and keep in a dark, cool, and dry closet. Every kind of fruit or vegetables can be pickled in the same way; the only difference is in the time of blanching or cooking, which is according to the nature of the fruit: apples, string-beans, beets, cabbages, cauliflowers, cherries, cucumbers, lemons, melons, mushrooms, onions, peaches, pears, plums, pumpkins, quinces, radishes, walnuts, etc., may also be preserved in salt and water, and in the following way: When cooked as above, put them in jars and cover them with very salt water. Seal when cool, and then put the jars in a boiler full of cold water, with straw or rags to prevent breaking them; set on the fire, boil from twenty to thirty minutes, take from the fire, let cool; then take the jars from the water and put away as the above.

Peas and mushrooms are almost always preserved in water and salt.

Asparagus is also preserved, but it is so difficult to succeed, that even manufacturers of preserves have given it up.

Tomatoes

Wash them and then bruise them in a boiler; set on the fire, boil half an hour, and strain, to secure all the juice. Put the juice on the fire, boil till reduced about one-half, let cool, put in jars, seal them, put them in a boiler of cold water, with straw or rags to prevent breakage ; set the boiler on the fire, boil twenty minutes, take off, let cool. When perfectly cold, take the jars off, place in a cool, dark cellar, and we warrant that they keep for years. No salt or seasonings of any kind are used to preserve them. When you wish to use them, season to taste.

Tomato Catsup

To make catsup with the above sauce, you have only to add to it, when in jars, peppers, pimento, cloves, etc.; but it is really not necessary, being too strong for this climate.

Another Way

Take good and well-ripened tomatoes, clean and wash them well, put them in a stewpan and set it on a moderate fire for a while; take from the fire, throw away the water coming from them, and then strain them into a vessel. Put what there is in the vessel back on the fire, and in the same stewpan, and let it reduce about one-half; take from the fire, pour in a crockery pot, and leave thus twenty-four hours; then put in bottles, cork well, and place them in a cold and dry place.

Cucumbers

The small green ones are the best. Clean them well in cold water with a brush, removing the prickles. Put cold water in a vessel with rock-salt in it, and shake it to dissolve the salt; soak the cucumbers in it for about three days. Take them out and immediately put them in pots or jars with small onions, a few cloves of garlic, pepper-corns, rock-salt, cloves, and a bunch of seasonings composed of bay-leaves, tarragon, and burnet; cover them with boiling vinegar (turn the vinegar on them as soon as it boils), cover the pots or jars air-tight when perfectly cold. Look at the cucumbers every two or three days for the first three weeks, and after that only once in a while. According to the quality of the vinegar or of the cucumber itself, the whole may turn white after a while; in that case throw away vinegar and spices, put new spices in, the same spices as above, except the onions, which you keep with the cucumbers; cover again with boiling vinegar, and cover when cold as before. If they have not been kept too long in that state before changing the vinegar, they will be just as good as if they had not turned white.