The household (of the Detroit free press)

Select small bunches of ripe, firm grapes and pack in the jars in which they are to be kept. To a quart of vinegar, add a half pound of sugar ; one-fourth of a pound of stick cinnamon, and an ounce of allspice, whole. Boil, and when cold, turn over the grapes. They will keep without sealing. Stone jars, holding a gallon each, may be used for these pickles. A piece of white cotton cloth should be spread over the clusters, and a plate placed on top, to keep them under the vinegar. HODGE PODGE. Slice one peck of green tomatoes, sprinkle lightly with salt and let it stand two hours, then drain off the liquid and throw it away, and to the tomatoes add the following ingredients : Half a gallon good vinegar, one dozen large onions (sliced), four large pods of green pepper (minced fine), half pound of white mustard seed, quarter pound black mustard seed, and one teaspoonful each of cloves, mace, ginger, black pepper, cinnamon, and celery seed. It is best to put this pickle up in small jars and seal. It is ready for use as soon as made. INDIA PICKLE. Take three quarts of vinegar, quarter pound mustard, half ounce of black pepper, one ounce cloves, one ounce allspice, one ounce turmeric, one ounce ginger, one ounce cayenne pepper, handful of salt and the same of sugar ; boil for twenty minutes. When cold put in the vegetables, cucumbers, onions, cauliflower cut up small, and cover closely. If the liquid should seem thin boil again and add more mustard in three weeks after making. PICKLED LEMONS. Wipe six lemons, cut each into eight pieces ; put on them a pound ot salt, six large cloves of garlic, two ounces of horseradish, sliced thin, likewise of cloves, mace, nutmeg and cayenne, a quarter of an ounce each, and two ounces of flour of mustard ; to these add two quarts of vinegar ; boil a quarter of an hour in a well-tinned saucepan ; or, which is better, boil it in a strong jar, in a kettle of boiling water ; or, set the jar on the hot hearth till done. Set the jar by, and stir it daily for six weeks ; keep the jar close covered. Put pickles into small bottles. BOTTLED MIXED PICKLES. Take equal quantities of onions, cucumbers, green tomatoes, carrots and cauliflowers ; cook them in salted water until a fork will go in them easy, but they must not be soft ; then have hot vinegar, with black or red peppers in ; while the pickles are hot lay them, a few of each, alter- nately, in the glass case until full, then pour over them hot peppered vinegar, and seal. Be sure to have the can hot as for canning fruit. MIXED YELLOW PICKLES. Three hundred small cucumbers, four green peppers sliced fine, two large or three small heads of cauliflower, three heads of white cabbage shaved fine, nine large onions sliced, one large root horseradish, one quart of green beans cut one inch long, one quart of green tomatoes sliced ; put this mixture in a pretty strong brine twenty-four hours ; drain three hours, then sprinkle in one-fourth pound black and onefourth pound of white mustard seed; also one tablespoonful black ground pepper ; let it come to a good boil in just vinegar enough to cover it, adding a little alum. Drain again, and when cold, mix in onehalf pint of ground mustard ; cover the whole with good cider vinegar ; add turmeric enough to color, if liked. PICKLED MUSHROOMS.