VINE VEGETABLES AND FRUITS 



for a day or two and then dried, one pint of grated 

 horse-radish, one of black mustard-seed, and one 

 of white mustard-seed. Bruise all the spices and 

 mix with a teacup ful of pure olive oil. To each 

 mango add one teaspoonf ul of brown sugar ; cut one 

 solid head of cabbage fine, add one pint of small 

 onions, a few small cucumbers, and green tomatoes. 

 Lay them in brine for a day and night, then drain 

 them well, and add the imperfect mangoes, chopped 

 fine, and the spices ; mix thoroughly ; stuff the man- 

 goes and tie them; put them in a stone jar and pour 

 over them the best cider vinegar. Set them in a 

 bright, dry place till they are canned. In a month 

 add three pounds of brown sugar. If this is not 

 enough add more to taste. This is for four dozen 

 mangoes. 



SQUASHES 



Squash are such rank growing vegetables that they 

 are especially benefited by liberal pinching back, and 

 this should be done as soon as the vines are a few 

 inches long and continued at intervals until culti- 

 vation ceases. There is little difference in the culti- 

 vation accorded the summer and winter squash. 



The varieties known as bush squash, however, are 



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