TO PICKEL CUCUMBERS. 181 



TO PICKEL CUCUMBERS. 



Let your cucumbers loe small, fresh gfitliered 

 and free from spots; then make a pickel of salt 

 and water, strong enough to bear up an egg; 

 boil the pickel in a copper kettle if convenient; 

 and skim it well; then pour it upon the cucum- 

 bers and tie them down for 24 hours, strain out 

 through a colander and dr j off well with a cloth. 



Take the best wine or cider vinegar, cloves, 

 mace, nutmegs, pepper and race ginger, boil 

 them together and put the cucumbers in with a 

 little salt, as soon as they begin to turn their 

 color, put them into jars, crocks or tight bar- 

 rels; when cold tie on a bladder or leather. 

 This is excellent and worthy attention. 



SOFT GINGEB BREAD. 



Four cups of molasses^ 2 of butter, 2 of milk, 

 eight eggs, two tea spoonsful of pearlash, gin- 

 ger, and sufficient flour to make it stiff as pound 

 cake. 



