August. . November and Decem- ber. Jerusalem Arti- chokes . . . July and August. Melons (for Mangoes) IMiddle of July and August. Mushrooms (For pickling and ket- chup) . . . September. Nasturtiums . . The middle of July. Onions- . . . The middle of July \v »►.; and August. Radish Pods . . July. Samphire . . . August. Shallots . . . IMidsummertoMichael- mas. Tomatoes . . . End of July and August Walnuts . . . From the middle of July to the middle of August. To Green Pickles : keep them in hot vinegar until they become so, and keep them closely covered down, or the evaporation of the steam may injure the colour. To make pickles crisp, dissolve a very small piece of alum in the \dnegar. A piece the size of a bean will be sufficient for a gallon of vinegar. Recipes for the following pickles will be found under their respective headings : — Artichoke Bottoms Indian Barberries Ladies' Beans, French Lemons Beetroot Limes Brocoli Mangoes Cabbage, Red Melons for Venison Capsicums Mushrooms CAULIFLOAVrR MuSHROOMS IN BrINE Cherries Nasturtium Cranberries Onions Cucumbers Onions, Spanish Fennel Onions, Spanish, ant> Garlic Beetroot Gherkins Oranges Gherkins (French Peaches Method) Radish-pods Grandmamma's Roots Grape Shallots Horseradish Tomatoes Hot AYalnuts Pickles, Mixed,— Begin making this pickle about the middle of Jlay. Take a large earthen jar wliich will hold two gallons. Put into it a gallon of the best brown \-inegar, and add four ounces of bruised ginger and four ounces of mustard-seed. Put into a bowl a quarter of a pouml of salt, one ounce of groiind black pepper, a quarter of an ounce of cayenne, two blades of mace finely powdered, a quarter of a pound of unmixed mustard, and two ounces of turmeric✪ Mixed Pickles. iMake these ingredients into a PIC ( -5^8 ) PIC paste by mixing them smoothly with a little cold vinegar, add them to the vinegar in the jar, and mix thoroughly. Cover the jjan very closely, keep it in a warm place, and stir it every day for a month with a wooden spoon. Gather different vegetables as they come into season, prepare them as for piccallilli [sve Piccal- lilli), see that they are perfectly dry, and put them into the pickle. When no further addi- tions are to he made, put the pickle into earthen jars, cover closely, tie down with moistened bladder, and store in a dry j^lace. As the vegetables absorb the liquid, add fresh vinegar, and stir the pickle with a wooden spoon. I'his pickle must be kept twelve months from the time it is begun to be made before it is used.

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August. . November and Decem- ber. Jerusalem Arti- chokes . . . July and August. Melons (for Mangoes) IMiddle of July and August. Mushrooms (For pickling and ket- chup) . . . September. Nasturtiums . . The middle of July. Onions- . . . The middle of July \v »►.; and August. Radish Pods . . July. Samphire . . . August. Shallots . . . IMidsummertoMichael- mas. Tomatoes . . . End of July and August Walnuts . . . From the middle of July to the middle of August. To Green Pickles : keep them in hot vinegar until they become so, and keep them closely covered down, or the evaporation of the steam may injure the colour. To make pickles crisp, dissolve a very small piece of alum in the \dnegar. A piece the size of a bean will be sufficient for a gallon of vinegar. Recipes for the following pickles will be found under their respective headings : — Artichoke Bottoms Indian Barberries Ladies' Beans, French Lemons Beetroot Limes Brocoli Mangoes Cabbage, Red Melons for Venison Capsicums Mushrooms CAULIFLOAVrR MuSHROOMS IN BrINE Cherries Nasturtium Cranberries Onions Cucumbers Onions, Spanish Fennel Onions, Spanish, ant> Garlic Beetroot Gherkins Oranges Gherkins (French Peaches Method) Radish-pods Grandmamma's Roots Grape Shallots Horseradish Tomatoes Hot AYalnuts Pickles, Mixed,— Begin making this pickle about the middle of Jlay. Take a large earthen jar wliich will hold two gallons. Put into it a gallon of the best brown \-inegar, and add four ounces of bruised ginger and four ounces of mustard-seed. Put into a bowl a quarter of a pouml of salt, one ounce of groiind black pepper, a quarter of an ounce of cayenne, two blades of mace finely powdered, a quarter of a pound of unmixed mustard, and two ounces of turmeric. iMake these ingredients into a PIC ( -5^8 ) PIC paste by mixing them smoothly with a little cold vinegar, add them to the vinegar in the jar, and mix thoroughly. Cover the jjan very closely, keep it in a warm place, and stir it every day for a month with a wooden spoon. Gather different vegetables as they come into season, prepare them as for piccallilli [sve Piccal- lilli), see that they are perfectly dry, and put them into the pickle. When no further addi- tions are to he made, put the pickle into earthen jars, cover closely, tie down with moistened bladder, and store in a dry j^lace. As the vegetables absorb the liquid, add fresh vinegar, and stir the pickle with a wooden spoon. I'his pickle must be kept twelve months from the time it is begun to be made before it is used.

Cassell's dictionary of cookery