1 ounce ginger, light weight, and beaten.
½ ounce allspice, light weight.
⅕ ounce cloves, light weight.
½ tablespoonful salt, light weight.
½ ounce celery-seed, light weight.
2⅕ ounces cinnamon, beaten.—Mrs. Dr. P. C.
Preparing Pickles.
Vegetables for pickle should be kept in cold and strong brine till they turn yellow: then put vine-leaves in the bottom of the kettle, then a layer of vegetables and a layer of leaves till full. Pour on them, boiling salt and water and let them boil until a bright green. Take them, while hot, and place in weak vinegar for a whole week. Then add them to the spiced vinegar. Afterwards rub on them a little turmeric. Prepare the spiced vinegar in May, and expose to the sun every day for some time.—Mrs. R.
Yellow Pickle.
2 gallons vinegar.