180 SAUCES AND DRESSINGS-PICKLES.
vinegar and spices. A him in small quantities is useful in making them firm and crisp. In using ground spices, tie them up in muslin bags.
To green pickles, put green grape-vine leaves or green cabbage leaves between them when heating. Another way is to heat them in strong ginger tea. Pickles should be kept closely covered, put into glass jars and sealed tightly.
" Turmeric" is India saffron, and is used very much in pickling as a coloring.
A piece of horse-radish put into a jar of pickles will keep the vin- egar from losing its strength, and the pickles will keep sound much longer, especially tomato pickles.
SELECT the medium, small-sized cucumbers. For one bushel make a brine that will bear up an egg ; heat it boiling hot and pour it over the cucumbers; let them stand twenty-four hours, then wipe them dry; heat some vinegar boiling hot and pour over them, standing again twenty-four hours. . Now change the vinegar, putting on fresh vinegar, adding one quart of brown sugar, a pint of white mustard seed, a small handful of whole cloves, the same of cinnamon sticks, a piece of alum the size of an egg, half a cup of celery seed; heat it all boiling hot and pour over the cucumbers.
SLICED CUCUMBER PICKLE.
TAKE one gallon of medium-sized cucumbers, put them into a jar or pail. Put into enough ~boiling water to cover them a small hand- ful of salt, turn it over them and cover closely ; repeat this three morn- ings, and the fourth morning scald enough cider vinegar to cover them, putting into it a piece of alum as large as a walnut, a teacup of horse- radish root cut up fine; then tie up in a small muslin bag, one tea- spoonful of mustard, one of ground cloves, and one of cinnamon. Slice up the cucumbers half of an inch thick, place them in glass jars and pour the scalding vinegar over them. Seal tight and they will
keep gOOd a year Or more. A&s. Lydia, C. Wright, South Vernon, Vermont.
CUCUMBER PICKLES. (For Winter Use.)
A GOOD way to put down cucumbers, a few at a time : When gathered from the vines, wash, and put in a firkin or half barrel layers or cucumbers and rock-salt alternately, enough salt to