The new practical housekeeping

Pickled Peaches. — Take those of full growth, but perfectly green. To a gallon of vinegar add half ounce each cloves, peppercorns, sliced ginger, mustard seed and a little salt, boil and pour over the peaches scalding hot. Drain off vinegar from them several mornings, heat scalding not, and pour over them. Pickled Plums, — ^Take plums before they are quite ripe, and put in saucepan with vinegar, salt water, fennel seea, and dill, as much of each as will impart a flavor to pickle ; when it boils put in plums, let boil again, then take off, let stand till cold, and put in jars. Pickled Sweet Corn.--Take the '^nubbins" of early com where there are too many forming on the stalk, while very small and tender. Trim neatly," and boil them five minutes in water slightly salted. Drain and put them in a jar. Boil good vinegar enough to cover and pour it boiling hot over the corn and let remain so until next day, drain and boil the vinegar again, adding a little salt. Place corn in jar and cover with vineger when partially cold. Cork the *ar and seal it. Any spices may be placed m jar, with a good sprinking of mustard seed ; and a bay leaf or two, and a few shallots may be boiled with vinegar. Pickled Walnuts. — Gather and pierce the nuts with a needle, cover them with brine, allowing one and a half pounds salt to one gallon water, and let stand in cool place three weeks. Drain iu colander, wash and wipe jars return the walnuts, cover with best cider vinegar, and let stand one month ; take out, rinse and wipe jars, put in nuts and sprinkle with an ounce mustard seed. To as much fresh vinegar as will cover them, add one ounce each cloves, black pepper and stick cinnamon, half an ounce each mace, and race ginger, and boil ten minutes. When cold pour over nuts, cover, and seal. Chopped Pickles. — Put eight ounces each chopped onions and apples, and two of chopped chillies, (cayenne pepper pods), in ajar. Boil pint vinegar with a large tablespoon salt and pour this over, mix well, and when ouite cold put it into smaller jars if preferred. To be eaten with cold meat. Cucumber Pickles. — It often happens in putting up cucumber pickles that only a few can be gathered or bought at a time ; these can be easily pickled as follows : Place in jar, sprinkle with salt, in proportion of pint salt to peck cucumbers, cover with boiling water, let stand twenty-four hours, drain, cover with fresh hot water; after another twenty-four hours, drain, place in jar, and cover with cold, not very strong vinegar ; continue to treat each lot in this manner, using two jars, one for scalding and the other as a final receptacle for pickles, until there is enough for pickling, when drain and cover with boiling cider vinegar, add spices, and in a few days they will be ready for use. Sugar may be added if wished. Always use fresh vinegar, either hot or cold, to pour over salted pickles that have been cooked in plain vinegar, or vinegar with a lump of alum in it. Al cucumbers and sour pickles kept in stone jars, can be made as good as new at any time, by draining off old vinegar, and pouring over fresh, boiling hot, adding a little sugar. It well repays one to do this late in the Winter.