Farm and home cook book and housekeeper's assistant

2 or 3 inches long, allowing about ^ inch stem to remain on each. For 1 pk cucumbers allow 1 cup coarse salt and make a brine sufficient to cover the cucumbers, and pour it over them boiling hot. Let stand for a day, drain off, and repeat this twice, using new brine each time, and allowing 24 hours between each change. On the fourth day drain off the brine, pour over clear, boiling water, and let stand 24 hours; then drain and pack the cucumbers in jars, sprinkling among them some whole cloves, allspice, cinnamon, and any other spices liked, and to each gallon jar of pickles add a piece of alum the size of a small hazelnut. Pour over hot vinegar to cover and when cold, cover the top with horseradish leaves. The pickles must always be kept well under the vinegar. For sweet pickles melt 1 cup sugar in each qt vinegar. — [Mrs. G., Wis. Dill Pickles Wash sound, medium sized pickles and put them to soak over night in a brine made of 1 cup salt to 2 gals water. Next morning wipe the cucumbers dry, put a layer in a jar, then a layer of freshly gathered grape leaves, another layer of cherry leaves and one of dill, then another layer of cucumbers, and so on until the jar is full. Cover with a fresh brine prepared the same as directed above, cover with a cloth, weight down with a board and stone, so that the cucumbers will be well covered with the brine, cover the jar, and set away in a cool place. — [M. S. L., Wis. Sweet Pickles Wipe clean 200 small, firm cucumbers and let them stand over night in salt water. In the morning drain, wipe dry, and drop them into 3 qts best cider vinegar, to which has been added 2 ozs each cinnamon, allspice and cloves, 3 lbs brown sugar and a few small red peppers. Boil about 5 minutes, then turn into jars and seal while hot. — [Mrs. D. W. C, British Columbia. Sweet Cucumber Pickles I Peel large, ripe, firm cucumbers, cut in quarters, scrape out the seeds, soak in weak brine over night, drain thoroughly, and scald in clear boiling water. Make a syrup of 1 qt vinegar, 2 lbs sugar and any preferred spices. Add the cucumbers and cook until clear and tender. Can while hot and seal air tight. — [Mrs. J. P., N. y. Sweet Cucumber Pickles II These are put up cold and sealed air-tight. Peel and cut up the cucumbers and mix them with the following: 1 gal best cider vinegar, 1 scant cup salt, 2 cups brown sugar, 1 cup ground mustard, 1 cup grated horseradish, 1 scant tablesp alum, and 1 tablesp mixed spices. Be sure that the cucumbers are well under vinegar. — [Mrs. C. P. VanK., N. Y. Mixed Pickle I Cut into quarters, 5 qts green tomatoes, 1 doz green mangoes and y2. doz ripe mangoes, add 2 qts small cucumbers, 2 qts large cucumbers, sliced, 1 doz small white onions and y^ doz large onions, sliced, 5 bunches celery, trimmed and cut in small pieces, 2 small heads cauliflower or cabbage, trimmed and chopped, and boil all together in salt water until tender, and then drain through a colander. Make a dressing of 2 qts vinegar, 1% cups sugar and add a paste made of 3 tablesp ground mustard, 2 tablesp turmeric, 3 tablesp flour and ^ teasp cayenne pepper. Let boil, then drop in the drained mixed vegetables, let boil up again until all are done, and then can and seal while hot, the same as fruit. — [M. L., Pa. Mixed Pickle II