have the walnuts ready in a stone jar or jars, and pour it on them as it is taken from the fire. When the pickle is quite cold, cover the jar securely, and store it in a dry place. Keep the walnuts always well covered with the vinegar, and boil that which is added to them.

Walnuts, one hundred; in brine made with twelve ounces of salt to two quarts of water, and charged twice or more, nine or twelve days. Vinegar, full half gallon; salt, one teaspoonful; whole black pepper, two ounces; ginger, three ounces; mace, one drachm; cloves, quarter to half an ounee; small onions, four to six; mustard seed, four ounces: five minutes.

TO PICKLE BEETS.

Wash it, but do not cut off any of the rootlets; boil or bake it tender, peel it, or rub off the outside with a coarse cloth, cut it into slices, put them into a jar, with cold boiled vinegar, black pepper, and ginger. This is one of the most ornamental pickles brought to table.

TO PICKLE ONIONS.

Choose all of a size, peel them, and pour on them boiling salt and water; cover them up, and, when cold, drain the onions, and put them into jars and bottles; for white or silver, fill up with hot distilled vinegar; for brown, white wine vinegar; in either case, adding ginger, two or three blades of mace, and whole pepper.

The onions are sometimes put into milk and water immediately after they are peeled, to preserve their colour.

Another method, by which crispness is insured, is to soak the onions in brine for three or four days, then drain them, and pour on them cold boiled vinegar with spice.

TO PICKLE TOMATOES.

Wash the tomatoes; puncture them slightly with a pointed stick about the size of a straw. Then fill a jar with alternate layers of tomatoes and salt; let them stand for eight or ten days. Then to each gallon of tomatoes add two bottles of powdered mustard; four ounces of ground ginger; four ounces of pepper, slightly bruised; one ounce of cloves; and twelve onions sliced. Put these ingredients in layers through the tomatoes, and cover the whole with strong vinegar.

TO PICKLE MUSHROOMS.

Select the smallest buttons, rub them with flannel and salt, removing any red inside, and rejecting such as are black underneath. As they are cleaned, throw them into cold water to keep their colour; then put them into a stewpan with some salt, over a slow fire, until they are dry, when cover them with distilled vinegar, and warm; put them into wide-mouthed bottles, with a blade or two of mace in each, and when quite cold, cork and cement.

TO PICKLE RED AND WHITE CABBAGE. Choose the purple red cabbage, take off the outside leaves, quarter them, cut out the stalk, shred the cabbage into a cullender or small basket, and sprinkle it with common salt; let the cabbage remain a day or two, when drain it, put it into jars, and fill up with boiling vinegar, the usual quantity of ginger and black pepper, and a few grains of cochineal, powdered, or a few slices of beet-root.

Or: If the boiled vinegar be poured over the cabbage, it will better insure its crispness; though the cabbage will not keep so long as when pickled with boiling vinegar.

White Cabbage may also be pickled as above, with the addition of a little turmeric powder.

TO PICKLE NASTURTIUMS.

Choose them young, and soak them twelve hours in brine; drain and pour on them boiling vinegar, with whole black pepper and allspice. They are sometimes used as economical substitutes for capers; and the flowers and young seeds are used in salads.

TO PICKLE GREEN PEPPERS.

The peppers must be pickled when half ripe, and the smallest ones chosen. Make a small hole at the top and another at the bottom of the pepper, and extract the core and seeds. A penknife should be used in performing this operation. Simmer the peppers for a whole day in salt and water over a very mode

rate fire; stir them every once and awhile, that those at the bottom may not burn. Leave them over night to cool, and the next morning lay them gently into a jar, sprinkle a small quantity of mustard over them, and fill up the jar with cold vinegar.

LEMON PICKLE.

Peel six large lemons; cut them in quarters, lay them on a dish, and strew over them half a pound of salt, turning them every day for a week. Then put them into a stone jar; add six large cloves of garlic, two ounces of horseradish shred very thin; of cloves, mace, nutmeg, and Cayenne, each a quarter of an ounce; two ounces of mustard-seeds, bruised and tied up in a bit of thin muslin; and two quarts of the best vinegar. Cover the jar, and set it in a pan of boiling water; let it boil ten minutes, then set it in the oven, or anywhere that it may simmer gently, for two hours. Keep the jar closely covered, stirring it every day for six weeks; and when settled, strain it and bottle for use. Another quart of vinegar may be added to the ingredients, and boiled up, which will make a very good pickle for common purposes, or the lemon may be added to any mixed pickles.

VINEGAR-MAKING.

It will be economical to make vinegar at home, as it is an article of great profit, and the ingredients are very cheap; or, in some cases would be thrown away if not so employed. Such are the fruits from which

wine has been made.

Vinegar-making requires great attention, especially to the casks used for it; they should not remain empty to grow musty; and a cask that has not before contained vinegar, should have boiling vinegar poured into it, and be allowed to stand some hours.

Ropiness in vinegar should not discourage the maker; it is not a defect in the domestic process only, but is incidental to all vinegar made by fermentation; though less likely to occur in wine-vinegar, which is the purest kind.

CIDER VINEGAR.

Fill nearly a cask with cider, set it in a warm situation, with the bung-hole loosely covered over; the cider will then begin to sour, and in six months will become vinegar. It should then be racked off, and kept either in bottles or casks, taking care to decant it when it gets thick or mothery. Should the vinegar prove weak, it may be strengthened by the addition of small quantities of sugar. Cider that has