8th day: To one gallon of vinegar take 8 pounds of brown sugar, small lump of alum, \ lb. white mustard seed, -^ lb. whole cloves, \ lb. whole allspice, \ lb. stick cinnamon, \ lb. celery seed, 3 red peppers sliced. Pour boiling hot over pickle and ]Mit in jars well covered. ^Tiss Maitland. Cucumber Pickles. Ojie peck small cucumbers, 1 peck small onions. 1 caulillower✪ Cucumber Pickles. Let stand in brine for 24 hours, then drain and scald in equal parts of vinegar and water, then stand over night. Let stand 3 days and put fresh vinegar and red pepper to taste. Mrs. Campbell. Cucumber Pickles. Fourteen large cucumboi's, S small onions, slice cucumbers without peeling. Peel onions and slice. Place in crock in alternate layers, sprinkle a little salt on each layer. Cover with a jilate and put on heavy weight. Let stand for 2 hours. Drain off water and pack in fruit jai-s. Mix \ teacup each of black and white mustard seed and 1 tablespoon of celery seed. Scatter through the pickles in jars when filling them. A tablespoon of olive oil to each jar. l*our on cider vinegar cold, and make Jtirtight. 1-:mma Willis, Canton, Ohio. Oil Pickles. One dozen large cucumbers, ,i lb. ground mustarti, 1 teaspoon hlack pepper, -4 lb. whole mustard seed, 1 qt. onions, 1 oz. celery seed, 1 pt. olive oil, 2 qts. cider vinegar✪ Oil Pickles. Pare cucum])ers and onions and chop fine. Put a layer of each in a jar and sprinkle with salt, place on top a weight and let stand over night, drain and put a teaspoon of jjowderod alum in sutlicient vinegar to cover, and let stand over night, then drain again, mix mustard. p('j)per and celery seed with the oil, then add gi'aduallv 2 qts. vinegar, put in glass jai's, and in 2 weeks it is readv for use. Mrs. W. H. Rood. 15() SUPICKMOR COOK BOOK Salad Pickle. Oiii' liiiiiiln'il sinall or iiicil iiiiii size (.■iiciiinhors — .sliced fine — o pts. of onions (about si/r of tlio ciicuiiilx'i's in I'ii-eumference) sliced (inc. If cups of olive oil, 0 oz. wliole ]iiustanl seed. 1 o/. eeleiT seed, ^ oz. white ^uround pepper, sprinkle over eneunibers 2 cups of salt, leave ;> lioiirs, then drain. Cover onions with cold water, leave 3 hours, then drain. I'lit cucnnnhers and onions in a jar in layers, with the oil and spices, vowr witli cohl vino.iiai", mix well, leave 10 days before usinff. Keep fine any hMi.y-tli of time. j\iR,s. M. M. Ea:\[Sdell. Dill Pickles. One ))k. iiicumltci's soaked oxer night in bi'ine. strong I'nough to l^oat an egg, in the moi-ning i-inse and wipe good. Eoil together and skim well •■■> qts. vinegar, 3 eu])s water. 1 fidl eup sugar. Fill cans with i>iekles and dill, ponr vinegar on boiling hot. Mrs. Bradford. Danish Pickle. Peel ]-i])e euciimhers, take seeds ont. cut into stri])s, and then salt and let stand ill jar 24: hours. Drain and wi[)e dry. Add mixed spiecs and bay leaves to cold vinegar, enough to cover pickle, and let remain in it 3 days. x\t end of this time l)oil same amount of vinegar and more spices. Drain pickle, add some small pickling onions✪ Danish Pickle and liot vinegar. Keady to use in 1 week. Marion Fellow. Tomato Pickle. ✪ Tomato Pickle

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8th day: To one gallon of vinegar take 8 pounds of brown sugar, small lump of alum, \ lb. white mustard seed, -^ lb. whole cloves, \ lb. whole allspice, \ lb. stick cinnamon, \ lb. celery seed, 3 red peppers sliced. Pour boiling hot over pickle and ]Mit in jars well covered. ^Tiss Maitland. Cucumber Pickles. Ojie peck small cucumbers, 1 peck small onions. 1 caulillower. Let stand in brine for 24 hours, then drain and scald in equal parts of vinegar and water, then stand over night. Let stand 3 days and put fresh vinegar and red pepper to taste. Mrs. Campbell. Cucumber Pickles. Fourteen large cucumboi's, S small onions, slice cucumbers without peeling. Peel onions and slice. Place in crock in alternate layers, sprinkle a little salt on each layer. Cover with a jilate and put on heavy weight. Let stand for 2 hours. Drain off water and pack in fruit jai-s. Mix \ teacup each of black and white mustard seed and 1 tablespoon of celery seed. Scatter through the pickles in jars when filling them. A tablespoon of olive oil to each jar. l*our on cider vinegar cold, and make Jtirtight. 1-:mma Willis, Canton, Ohio. Oil Pickles. One dozen large cucumbers, ,i lb. ground mustarti, 1 teaspoon hlack pepper, -4 lb. whole mustard seed, 1 qt. onions, 1 oz. celery seed, 1 pt. olive oil, 2 qts. cider vinegar. Pare cucum])ers and onions and chop fine. Put a layer of each in a jar and sprinkle with salt, place on top a weight and let stand over night, drain and put a teaspoon of jjowderod alum in sutlicient vinegar to cover, and let stand over night, then drain again, mix mustard. p('j)per and celery seed with the oil, then add gi'aduallv 2 qts. vinegar, put in glass jai's, and in 2 weeks it is readv for use. Mrs. W. H. Rood. 15() SUPICKMOR COOK BOOK Salad Pickle. Oiii' liiiiiiln'il sinall or iiicil iiiiii size (.■iiciiinhors — .sliced fine — o pts. of onions (about si/r of tlio ciicuiiilx'i's in I'ii-eumference) sliced (inc. If cups of olive oil, 0 oz. wliole ]iiustanl seed. 1 o/. eeleiT seed, ^ oz. white ^uround pepper, sprinkle over eneunibers 2 cups of salt, leave ;> lioiirs, then drain. Cover onions with cold water, leave 3 hours, then drain. I'lit cucnnnhers and onions in a jar in layers, with the oil and spices, vowr witli cohl vino.iiai", mix well, leave 10 days before usinff. Keep fine any hMi.y-tli of time. j\iR,s. M. M. Ea:\[Sdell. Dill Pickles. One ))k. iiicumltci's soaked oxer night in bi'ine. strong I'nough to l^oat an egg, in the moi-ning i-inse and wipe good. Eoil together and skim well •■■> qts. vinegar, 3 eu])s water. 1 fidl eup sugar. Fill cans with i>iekles and dill, ponr vinegar on boiling hot. Mrs. Bradford. Danish Pickle. Peel ]-i])e euciimhers, take seeds ont. cut into stri])s, and then salt and let stand ill jar 24: hours. Drain and wi[)e dry. Add mixed spiecs and bay leaves to cold vinegar, enough to cover pickle, and let remain in it 3 days. x\t end of this time l)oil same amount of vinegar and more spices. Drain pickle, add some small pickling onions and liot vinegar. Keady to use in 1 week. Marion Fellow. Tomato Pickle.

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