The household (of the Detroit free press)

Boil your artichokes in strong salt and water for two or three minutes ; lay on a hair sieve to drain ; when cold lay in narrow-topped jars. Take as much white wine vinegar as will cover the artichokes and boil with it a blade or two of mace, some root ginger and a nutmeg grated fine. Pour it on hot, seal and put away for use. PICKLED BLACKBERRIES. Seven pounds of fruit, three pounds of sugar, one quart of vinegar, one-half ounce of cloves, one-half ounce cassia buds. When the syrup is boiling add the berries; boil one-half hour; skim out the berries, boil down the syrup and pour it over them. PICKLED BEANS. String and break between each bean, wash, put on to boil, cook till they begin to burst open, take off, cool them, then salt as if to use fresh, pack away in a stone jar or nice tub, add tolerable weight ; then prepare a weak brine and pour over ; cover, and in a few weeks they wrill be sour. PICKLED BUTTERNUTS OR WALNUTS. Gather them when soft enough to be pierced with a pin. Lay them in strong brine for five days changing this twice in the meantime. Drain and wipe dry ; pierce each by running a large darning-needle through it, and lay them in cold water for six hours. To each gallon of vinegar allow one cup of sugar, three dozen each of whole cloves and black pepper corns, half as much allspice and a dozen blades of mace. Boil five minutes ; pack the nuts in small jars and cover with the scalding vinegar. Repeat this twice within a week ; tie up and set away. Good to eat in a month. PICKLED CABBAGE. Select solid heads, slice very fine, put in a jar, then cover with boiling water ; when cold drain off the water and season with grated horseradish, salt, equal parts of black and red pepper, cinnamon and whole cloves. SWEET CABBAGE PICKLE. One and a half gallons sliced cabbage, three quarts of water, threefourths pound salt, the salt and water to be boiled together, skimmed and poured over the cabbage while boiling hot, which will shrink the cabbage to one gallon. It must be closely covered to stand all night, then dry by being pressed with a coarse cloth ; then soak one pint of chopped onions, one-half gallon vinegar, one-half pint grated horseradish, one pod red pepper, one pound sugar, one-half head of garlic, three ginger roots, three tablespoonfuls of turmeric, one-half tablespoonful mustard seed, two pieces mace, a few grains black pepper, a few cloves. These ingredients are to be mixed together in the vinegar ; the cabbage remaining, must then be put in the mixture and the whole put in a stone jar and set in a pot of water and boiled about four hours. PICKLED CAULIFLOWERS. Take solid and white cauliflower; pull apart in bunches, spread on an earthen dish ; lay salt over them, and let them stand three days; then put into earthen jars and pour boiling salt and water over them ; let them stand all night, then drain, put into glass jars and fill up with white vinegar prepared the same as for the onions. SPICED CAULIFLOWER.