MISCELLANEOUS. 581 



working with yeasi, as other vinegars are made, or by putting it through what 

 is called the German process of filtering it through beech shavings, described 

 in the U. S Dispensatory. But the plan of using any of the mineral acids in 

 making vinegar is deleterious to health, and ought not to be done. 



VINEGAR, SPICED— For Table Use, Mixed Pickles, etc.— 

 People of late years have got into the habit of spicing vinegar highly for table 

 use, as well as for various kinds of mixed pickles, and even for the common or 

 cucumber pickles, and as it gives an extra relish, if nicely done, I will give one» 

 of the best; then one with plain celery, and one of currie flavor, which can be« 

 prepared and bottled or jugged, always ready for use. For a highly spiced 

 vinegar make as follows; but, if in any case the onions, garlics, or any of the 

 spices are not desired from not liking their peculiarities, leave them out; or you 

 may add half as much more of any spice you prefer to be most prominent in 

 the vinegar: 



For each gallon of good cider vinegar, slice small garlics, 6; and small 

 onions, 1 doz. ; horse radish, 2 good sized roots, also sliced; bruised ginger root, 

 4 ozs. ; black pepper and allspice, unground, each 2 ozs. ; cloves, 20; cayenne 

 peppers, 1 doz. , or 3 or 4 medium sized red peppers ; and mustard seed, 4 ozs. ; 

 and if a yellow shade or color is desired, put in tumeric root, bruised, 1 oz. ; 

 but as this is only to color, I prefer it without. Directions — Put all into a 

 stone jar, place on the back of the stove, cover, and let steep, or keep hot 6 to 

 10 hours; then strain and bottle for use; or set away in the jar, closely covered, 

 as you prefer. Suitable for cauliflower, cabbage, cucumbers, or any mixed 

 pickle ; or to use on the table, in place of common, plain vinegar, for which I 

 like it very much. 



Celery Vinegar.— Put 3 ozs. of celery seed into a quart bottle, and fill 

 with good cider vinegar, or white wine vinegar. After a few days it is nice to 

 flavor soups, or gravies, or to use in place of celery salt, upon meats, etc. The 

 more seed used, up to 4 ozs. , makes the stronger flavor. Diluted alcohol, or 

 brandy, will suit some persons better than the vinegar. Let them use either, 

 as they like best. 



Currie Vinegar.— Put currie powder (which see), 3 ozs. to each quart of 

 good cider vinegar, and steep as spiced vinegar, above, then bottle, and add, as 

 you like, of it to meat gravies, or sour pickles, etc. 



PICKLES— Very Fine for Present Use and Keeping Over. 

 — Elma, of Hancock, N. Y. , in the Blade, gives the following plans, and as I 

 know they are good, I adopt them: 



I. For Present Use. — I will give them in her own words; she says: "I 

 want to give the best recipe for pickles I ever used. I found it 2 years ago in 

 an old book, and I do wish you could all have one of the pickles, now about a 

 year old Pick the cucumbers, being careful to leave on the stems. Small 

 cucumbers make the nicest pickles. [I always prefer a medium sized pickle.} 

 Wash them, sprinkle on enough salt to nearly cover, then pour boiling water 

 over them. Let them stand till cold, or over night. Drain off the salt anc* 



