Do not keep pickles in common earthen-ware, as the glazing contains lead, and combines with the vinegar. Vinegar for pickling should be sharp, though not the sharpest kind, as it injures the pickles. If you use copper, bell-metal, or brass vessels, for pickling, never allow the vinegar to cool in them, as it then is poisonous. Add a teaspoonful of alum, and a teacup of salt to each three gallons of vinegar, and tie up a bag with pepper, ginger-root, spices of all the different sorts in it, and you have vinegar prepared for any kind of pickling. Keep pickles only in wood or stone-ware. Anything that has held grease will spoil pickles. Stir pickles occasionally, and if there are soft ones take them out and scald the vinegar, and pour it hot over the pickles. Keep enough vinegar to cover then) well. If it is weak, take fresh vinegar and pour on hot. Do not boil vinegar or spice above five minutes.