Preparation: Wash the pickles and pack them into a stone jar with salt about ⅜ inch thick. Pour cold water over to cover them well and place a weight on them. After 3 weeks the pickles are taken out, washed and the water drained off. Then put them back into the jar in layers with dill, herbs, cloves, pepper-corns, and a small piece of ginger, the uppermost layer being herbs. Now boil one-half the quantity that the jar would hold of equal parts water and vinegar and a handful of salt and pour it warm over the pickles. The liquid should cover the pickles by 2 inches. Cover with a round, white muslin bag in which you put yellow and green mustard flour and place a weight on them.

No. 93—VINEGAR PICKLES No. 1.

Preparation: Cut the blossoms and stems off and put the pickles in fresh water for several hours, drain through a colander, strew thickly with salt and let stand over night. The next morning rub the salt off, pack them, closely into a stone jar. Make layers of pickles, herbs and spices, the latter on top. Boil enough wine vinegar to cover them by 2 inches and pour it hot over them. After 4 days, pour it off again, boil and skim it, let it get cold, then pour it over again. If there is not enough to cover them, boil some more. Put a weight on the pickles, and set in a cool place.

No. 94—VINEGAR PICKLES No. 2.

Preparation: Wash the cucumbers and put on to boil with the vinegar. As soon as they begin to boil, take them off, drain them and let them get cold. Put in layers in a stone jar with herbs and spices, the latter on top. Then cook fresh wine vinegar and pour on sufficient to cover the pickles by 1½ inches. The vinegar must be hot. After 8 days, drain off the vinegar, cook it again and pour it hot over the pickles. When it is cold, cover them, put a weight on and keep them in a cool place.

No. 95—MUSTARD PICKLES.