The new practical housekeeping

Cider vinegar is the only kind we have recommended, as it is the best one can buy ; but the Economical Vinegar given in Kitchen, which is really a home-made cider vinegar is equally good and has heen thoroughly tested and '*not found wanting." For Self-Made PickleSy put one gallon sorghum molasses in jar barrel with two of water and let stand until it begins to ferment ; then rinse and drain cucumbers, put them in the barrel, cover with a cloth and board with a weight on top, rinse oif the cloth every time cucumbers are added. If the vinegar turns white add more molasses. These pickles will keep a year. Some use three gallons water to one of molasses and stir the pickles every day until ready for use. For Sliced Cucumber Pickles^ peel and slice large, green cucumbers that would be suitable for table, and if gathered from the garden, leave apiece of the cucumber on vine, as the latter will not be as much weakened and when former arv to be sliced for pickles^ or used fresh there is not the necessity for leaving on a portion of stem, Slice about one-fourth their bulk of onions ; nlace in a jar or crock, large enough to hold pickles when finished, a layer of sliced cucumbers, then a thin layer of onions, so on alternating, fill jar within an inch of top. Put two or three handfuls of salt on top of pickles, which will make their own brine. Let stand twenty-four hours ; then squeeze the pickles out of brine, pack in dry stone jar and just cdver with vinegar. Make a paste of eight teaspoons fine olive oil, two dessertspoons ground mustard and one teaspoon white pepper ; Mix well together and put over top of pickles. The pickles will be ready for use in two days and will keep as long as desired. Or omit the onions, and after standing twenty-four hours drain off the liqour, pack in jars, a thick layer of salt and cucumbers alternately, tie down closely and when wanted take out quantity required. Wash them well in fresh water and dress with vinegar, pepper and oil. Higdon Pickles. — One dozen ripe cucumbers and one quart onions chopped quite fine ; put both in a cloth, squeeze all the water out, add four green peppers, and a little celery chopped ; mix all well together and season with salt, ground cinnamon and mustard, little salad oil, black and white mustard seed and a little sugar ; cover with cold vinegar. Martynia Pickles- — Gather the pods when green and tender; wash, wipe dry and place in jar ; take enough water to cover them, first boiling with it salt, in proportion of one pint to each half gallon ; skim and pour over the pods ; let stand two or three days, drain, place them in clean, dry jar and pour over boiling vinegar, spicea as liked, and a little sugar may also be added. These are a new and delicious pickle. Mixed Pickles. — One-half peck green tomatoes, twenty-five medium-sized cucumbers, fifteen large white onions, one-half peck small onions, four heads cabbages, pint grated horseradish, half pound white mustard seed, a quarter pound ground mustard, half cup ground black pepper, half pint salad oil, ounce cel'^ry seed, half ounce ground cinnamon, two ounces turmeric. Slice tomatoes and large onions, cut cabbage as for slaw, quarter cucumbers lengthwise. S08 PICKLES.