Pepper Mangoes. ✠

Are put up in the same way, using green peppers that are full grown, but not tinged with red.

They are very good, but your fingers will smart after thrusting them into the peppers to pull out the seeds. For this purpose I have used, first, a small penknife, to cut the core from its attachment to the stem-end of the pepper, then a smooth bit of stick, to pry open the slit in the side and work out the loose core or bunch of seed. By the exercise of a little ingenuity you may spare yourself all suffering from this cause. Should your fingers burn badly, anoint them with sweet-oil and wear gloves that night. Cream will also allay the smart.

Pickled Cabbage (Yellow.)

2 gallons vinegar.
1 pint white mustard seed. }
4 oz. ginger. }
3 oz. pepper-corns. }
1 oz. allspice. } pounded fine.
2 oz. cloves. }
1 oz. mace. }
1 oz. nutmeg. }
2 oz. turmeric. }
1 large handful of garlic, chopped.
1 handful scraped horseradish.
4 lbs. sugar.
2 oz. celery seed.
3 lemons, sliced thin.

Mix all and set in the sun for three days.

To prepare the cabbage, cut in quarters—leaving off the outer and green leaves—and put in a kettle of boiling brine. Cook three minutes. Take out, drain, and cover thickly with salt. Spread out in the sun to dry; then shake off the salt, and cover with cold vinegar in which has been steeped enough turmeric to color it well. Leave it in this two weeks, to draw out the salt and to plump the cabbage. They are then ready to pack down in the seasoned vinegar. Do not use under six weeks or two months.

Pickled Cabbage (Purple.)

Quarter the cabbage. Lay in a wooden tray, sprinkle thickly with salt, and set in the cellar until next day. Drain off the brine, wipe dry, lay in the sun two hours, and cover with cold vinegar for twelve hours. Prepare the pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace, cloves, whole white peppers; a cup of sugar to every gallon of vinegar, and a teaspoonful of celery seed for every pint. Pack the cabbage in a stone jar; boil the vinegar and spices five minutes and pour on hot. Cover and set away in a cool, dry place.

This will be ripe in six weeks.