Pickled Limes

Reliable.

Cut the limes and fill with salt; put them in the sun to dry, and when dry (in two or three weeks), wash off the salt and put them in a jar, in alternate layers with the following spices: allspice, cloves, white mustard-seed, and sliced horse-radish. Fill up the jar with hot vinegar, and let it remain for about four weeks, when they will be ready for use.

Currant Catsup

Mrs. C. H. Bradley.

Five pounds of currants, three pounds of sugar, one pint of vinegar, one tablespoonful of allspice, one table-spoonful of cinnamon, one tablespoonful of ground cloves, one-half tablespoonful of salt, and one-half tablespoonful of pepper. Boil two hours over a slow fire.

Sweet-Pickle Peaches

Mrs. Anna Ogier.

To seven pounds of fruit, four pounds of sugar, one quart of vinegar, and one-half pound of cloves and cinnamon. Put the vinegar, sugar, and spices on to boil. Pare the peaches and drop in, letting them boil till solt enough to pierce with a straw. Take them out, put them in a jar, and when the vinegar has boiled an hour longer, pour it over the peaches while hot.

Blackberry Pickles

Mrs. A. N. Hamilton.

Twelve pounds of blackberries, three pounds of sugar, one quart of vinegar, three ounces of cloves. Put all together in a porcelain kettle, and scald, but do not boil. Let them stand twenty-four hours; then pour out the vinegar from the berries, and scald; pour back; let stand twenty-four hours; then scald all together and they are done.

Spiced Blackberries

Mrs. F. D. Bovard.

Take fresh, firm blackberries, and fill glass jars. Make a syrup of seven pounds of sugar, one pint of vinegar, ten cents worth of cinnamon bark, five cents worth of cloves. Boil ten minutes; pour over the berries, and seal.

Sweet-Pickle Damsons

Mrs. Anna Ogier.

Prick the fruit with a needle, to prevent their bursting; put them in a jar; boil a quart of vinegar to ten pounds of the fruit, four pounds of sugar, and two tablespoonfuls of ground cloves and cinnamon; pour it over the fruit, and let it stand till the third day; boil it again and pour it over the fruit; do this every third day till you have boiled and poured it over the fruit seven times, when it will be ready for use.