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they are harvested, for they are never in so good a state 

 for the purpose as then ; proceed, after having peeled 

 them, exactly as for the eschalots, and when they begin to 

 look clear, which will be in three or four minutes, put them 

 into jars, and pour the pickle on them. The vinegar 

 should be very pale, and their color will then be exceed- 

 ingly well preserved. Any favorite spices can be added 

 to it. 



TO PICKLE PEPPERS. 



Take small green peppers, and if you wish them mild, 

 take out the seeds. Soak the peppers in salt and water a 

 few days, changing the water every other day. Drain 

 them, and put into jars, or bottles, and pour over them 

 sharp, good vinegar. Add mustard-seed, and a few small 

 green tomatoes, if you like. 



TO PICKLE CABBAGE. 



Pull off the loose leaves, and cut the cabbage into shreds 

 with a sharp knife ; then sprinkle a little salt in the bot- 

 tom of a keg or jar ; then put in a layer of cabbage, and 

 sprinkle salt, peppercorns, a little mace, cinnamon, and 

 allspice ; then add another layer, and add spices and salt, 

 as before. Continue these alternate layers, etc., until 

 your jar is full. Heat your vinegar scalding hot, put in 

 a little alum, and turn it while hot on the cabbage. Turn 

 the vinegar from the cabbage six or seven times, heat it 

 scalding hot, and turn it back while hot, to make them 

 tender. 



TO PICKLE CUCUMBERS. 



Gather those that are small and green, and let them re- 

 main in the shade until the next day ; then rinse and dry 

 gently with a cloth, so as to remove the black specks, 

 Have ready some cold vinegar, with alum and salt in 



