Make a brine that will bear up an egg, beat it boiling hot, pour it over the cucumbers; let them stand twenty-four hours, or make a cold brine and let it stand forty-eight hours. Take the cucumbers and wipe the black specks from each one, then take sufficient quantity of vinegar to cover them, and add a small lump of alum; put the cucumbers in the brass kettle with the vinegar cold, heat them slowly, turning them from the bottom several times; let them stand twenty-four hours; afterwards take three gallons of vinegar if needed to cover them; the size of the cucumbers vary so much, judgment must be used. Then put three pints of brown sugar, three gills of mustard seed, a handful of cloves, a handful of stick cinnamon, six green peppers, one tablespoon of celery seed, ginger root, a piece of alum the size of a walnut; tie in a muslin bag all the spices, with the peppers, and scald with the vinegar, then pour it over the cucumbers hot; add green grapes and horse radish, cold.
Mrs. Oren Sage.
EAST INDIA PICKLE.
One hundred cucumbers (large and small), one peck green tomatoes, one-half peck onions, four cauliflowers, four red peppers (without the seeds), four heads celery, one pint bottle horseradish. Slice all, and stand in salt twenty-four hours; then drain, pour on weak vinegar, stand on stove until it comes to a boil; then drain again. One ounce ground cinnamon, one ounce ground turmeric, one-half pound mustard, one-quarter pound brown sugar; wet these with cold vinegar; add to this sufficient vinegar to moisten all the pickles. Cook all together ten minutes. Seal in bottles while hot.
Mrs. Pitkin.
FRENCH PICKLE.
One peck green tomatoes, sliced; six large onions, a teacup of salt thrown on over night. Drain thoroughly, then boil in two quarts of water and one quart of vinegar fifteen or twenty minutes; drain in colander; then take four quarts vinegar, two pounds brown sugar, one-half pound white mustard seed, two tablespoons cloves, two tablespoons cinnamon, two tablespoons ginger, two tablespoons ground mustard, one teaspoon cayenne pepper; put all together and cook fifteen minutes.
M. C.