Take cucumbers fresh from the vine, put them in strong salt water for forty-eight hours ; then put them iu a wooden vessel with a layer of grass or grape leaves at the bottom. To five gallons of cucumbers put a fourth of a pound of pulverized alum, one tea-cupful of whole black pepper, the same of black mustard-seed, and a handful of horse-radish sliced. Sprinkle the alum and spices through the cucum- bers with a layer of the grass or grape leaves on top. Boil vinegar and water, mixed about half and half, or vinegar off of old pickles will do, and pour over while boiling enough to cover them well ; let stand until next day, then pour the vinegar off, boil it and pour over again. Repeat this for three mornings, then put the cucumbers in stone jars, with one table-spoonful of pulverized alum, a fourth of a pound of whole black ])epper, a fourth of a pound of black mustard-seed, a handful of sliced horse-radish, one large pod of red pepper or two small ones, and five pounds of brown sugar, all sprinkled through the cucumbers. Then pour over cold enough of good cider vinegar to cover them well, and tie up closely. Will be ready for use in ten days. Mrs. James H. Hall. CUCUMBER PICKLES. If small cucumbers are used, put them into brine that will bear an egg, for three days ; but if large, keep in eight days. Then wash in cold water and put into a porcelain kettle with grape, horse-radish, or cabbage leaves, putting a layer of leaves and a layer of cucumbers, and one table- spoonful of pulverized alum to each gallon of cucumbers. Cover with vinegar equally mixed with water, set on a slow fire and scald for one hour — do not let them boil. If they do not green, put in a table-spoonful of pulverized saltpeter, and add more leaves. When they are greened nicely, wipe dry 88 The New Kentucky Home Cook Book. and place in a jar. To one gallon of cider vinegar add one pound of brown sugar and let it come to a boiling ; take one ounce of cinnamon bark, one-half ounce of cloves, two roots of horse-radish sliced, one pod of red pepper cut in pieces. Sprinkle the spices through the cucumbers, and pour the boiling vinegar over them, and tie up while hot. Mrs. Amanda Thermal SPICED CUCUMBER PICKLES. Two and a half gallons of apple vinegar, five pounds of brown sugar✪ Cucumber Pickles, one pound of white mustard-seed, one box of Lexington mustard, one-half pound of black pepper, two ounces of cloves, two ounces of celery-seed, two ounces of allspice, two nutmegs grated ; boil all together in a half gal- lon of the vinegar, then add the remainder of the vinegar and one pound of scraped horse-radish, one-half dozen sliced lemons, two dozen onions sliced and sprinkled with salt and drained a day. If the cucumbers are fresh from the vine let them lay in strong salt-water twenty-four hours, then wipe dry and drop them in plain vinegar and let them stay two weeks, then drain for a day and put in the spiced vine- gar. Mrs. Dr. Joshua Barnes, sr. CUCUMBER PICKLES. If the cucumbers are direct from the vines, lay them in brine twenty-four hours, then scald in weak vinegar or half vinegar and water. To one gallon of cucumbers take one pint of sugar, vinegar enough to cover them, one ounce of white mustard-seed, one pod of red pepper, one-half ounce of nutmeg, one ounce of celery-seed ; boil all together and pour it over the cucumbers. Tie up while hot.

AI-modernized reading of the original text

Take cucumbers fresh from the vine, put them in strong salt water for forty-eight hours ; then put them in a wooden vessel with a layer of grass or grape leaves at the bottom. To five gallons of cucumbers put a fourth of a pound of pulverized alum, one tea-cupful of whole black pepper, the same of black mustard-seed, and a handful of horse-radish sliced. Sprinkle the alum and spices through the cucumbers with a layer of the grass or grape leaves on top. Boil vinegar and water, mixed about half and half, or vinegar off of old pickles will do, and pour over while boiling enough to cover them well ; let stand until next day, then pour the vinegar off, boil it and pour over again. Repeat this for three mornings, then put the cucumbers in stone jars, with one table-spoonful of pulverized alum, a fourth of a pound of whole black pepper, a fourth of a pound of black mustard-seed, a handful of sliced horse-radish, one large pod of red pepper or two small ones, and five pounds of brown sugar, all sprinkled through the cucumbers. Then pour over cold enough of good cider vinegar to cover them well, and tie up closely. Will be ready for use in ten days. Mrs. James H. Hall. If small cucumbers are used, put them into brine that will bear an egg, for three days ; but if large, keep in eight days. Then wash in cold water and put into a porcelain kettle with grape, horse-radish, or cabbage leaves, putting a layer of leaves and a layer of cucumbers, and one tablespoonful of pulverized alum to each gallon of cucumbers. Cover with vinegar equally mixed with water, set on a slow fire and scald for one hour — do not let them boil. If they do not green, put in a table-spoonful of pulverized saltpeter, and add more leaves. When they are greened nicely, wipe dry The New Kentucky Home Cook Book. and place in a jar. To one gallon of cider vinegar add one pound of brown sugar and let it come to a boiling ; take one ounce of cinnamon bark, one-half ounce of cloves, two roots of horse-radish sliced, one pod of red pepper cut in pieces. Sprinkle the spices through the cucumbers, and pour the boiling vinegar over them, and tie up while hot. Mrs. Amanda Thermal SPICED CUCUMBER PICKLES. Two and a half gallons of apple vinegar, five pounds of brown sugar, one pound of white mustard-seed, one box of Lexington mustard, one-half pound of black pepper, two ounces of cloves, two ounces of celery-seed, two ounces of allspice, two nutmegs grated ; boil all together in a half gallon of the vinegar, then add the remainder of the vinegar and one pound of scraped horse-radish, one-half dozen sliced lemons, two dozen onions sliced and sprinkled with salt and drained a day. If the cucumbers are fresh from the vine let them lay in strong salt-water twenty-four hours, then wipe dry and drop them in plain vinegar and let them stay two weeks, then drain for a day and put in the spiced vinegar. Mrs. Dr. Joshua Barnes, sr. If the cucumbers are direct from the vines, lay them in brine twenty-four hours, then scald in weak vinegar or half vinegar and water. To one gallon of cucumbers take one pint of sugar, vinegar enough to cover them, one ounce of white mustard-seed, one pod of red pepper, one-half ounce of nutmeg, one ounce of celery-seed ; boil all together and pour it over the cucumbers. Tie up while hot.

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