THE VEGETABLE GARDEN 



To prepare pickles for use, soak in hot water and 

 keep in a warm place until they are fresh enough, 

 then pour spiced vinegar over them and let them 

 stand over night, then pour that off, and put on 

 fresh. 



SWEET CUCUMBER PICKLES 



Take ripe cucumbers, pare them, and cut out the 

 seeds ; cut in strips or fancy shape and soak in weak 

 brine for twenty- four hours, then put them in vine- 

 gar and water and soak for twenty-four hours 

 longer. Then put them in sweetened vinegar, the 

 same as for any sweet pickle, and cook until ten- 

 der. Take to a quart of vinegar three pounds of 

 brown sugar, a tablespoonful of ground cinnamon 

 and a few cloves tied in a cloth, and boil together 

 and turn over the cucumbers. 



MUSK-MELONS 



Have been so greatly improved in the past few 

 years that they possess a quality and flavour un- 

 known a few years ago. To those who like a green- 

 fleshed melon and they are the sweetest, finest- 

 flavoured melons grown the Rocky Ford is the 

 melon of melons. This is a small melon, averaging 



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