720 HOW TO MAKE THE FARM PAY. 



I send the following, which my folks have tried several 3-ears, and 

 I know to be good, and is liked b.y those who have eaten it. It 

 keeps well a year, and how mnch longer it would keep I am unal)le 

 to say. If one is not over nice in regard to the form in wliich it 

 is served, I think it will suit the palate of any who are fond of the 

 like pickle. Take any quantity of well formed cabbage heads, and 

 thick-meated squash, or bell-peppers, and chop them fine and mix. 

 Use about one-third pepper, and two-thirds or more of cabbage 

 after being chopped ; for each gallon take one heaping teaspoonfnl 

 of ground cloves, about half the quantity of ground cinnamon, 

 half a teacupful of whole mustard seeds, and two tablespoonfuls 

 of fine salt; mix thoroughly and place it in a stone jar, and pour 

 over it scalding hot cider vinegar; cover and set in the store 

 room, where it will keep cool and not freeze. It will answer to 

 use after twenty-four hours. Small green tomatoes or other vege- 

 tables may be added, if desired, and pickled whole. One who 

 does not like to be at the ti'ouble of stulfing peppers wdll here find 

 an excellent substitute. The vinegar should not rise above the 

 cabbage, only well saturate the mass. 



Sweet Cucumber Pickles. — Take cucumbers when fully ripe, 

 pare them, cut lengthwise, and take out the seed. Put them into 

 weak brine over night. In the morning, drain them, boil till ten- 

 der in weak vinegar and water, drain again, and put into jars, 

 and turn over them the sirup, hot. For the sirup, or " sweet 

 pickle," allow to each pound of fruit (?) half a pound of sugar; 

 and one pint of vinegar to each four pounds of fruit. Boil the 

 vinegar and sugar a few moments, then add mace, cinnamon, and 

 cloves, to 3'our taste ; let it boil, and skim well. This pickle is as 

 good for cantelopes, peaches, or other fruit as for the above. 



To Pickle Beet Root. — This vegetable makes an excellent 

 pickle, and from the brightness of its color has a very pretty 

 effect in a glass pickle-dish or jar. AVash the beet perfectly; do 

 not cut ofi"any of the fibrous roots, as this would allow the juice 

 to escape, and thus the coloring would be lost. Put into sufficient 

 water to boil it, and when the skin will come off it will be suffi- 

 ciently cooked, and may be taken out and laid upon a cloth to 

 cool. Having rubbed off the skin, cut the beet into thick slices, 

 put it into a jar, and pour over it cold vinegar, prepared as fol- 

 lows : Boil !i quart of vinegar with an ounce of wdiole black pep 

 per and an equal weight of dr}' ginger, and let it stand until quite 

 cold. The jar should be kept closely corked. 



Cauliflower Pickles. — Break them into neat branches, put 

 them in a white cloth, (nothing stains more easily ;) boil them 

 very slightly in salt and water. Spread them to cool. Pack them 

 in jars, and pour over them vinegar, prepared as follows, and then 

 seal up tight. Grind three ounces of coriander seed, and one ounce 

 of white mustard seed; pound and then grind one ounce of white 



