2SH FRUITS AND HOW TO USE THEM. 



raon, allspice and cloves. Drain off the liquid and heat to 

 boil every morning for a week. Pour it, while hot, over 

 the cherries, which muot be kept in a cool, dark cellar, or 

 sealed in cans. Blackberries may be pickled in the same 

 manner. One pound of sujyar ought to cover nearly a gal- 

 lon of fruit. For a sourer pickle use half as much sugar. 



Crab-apple Pickles are made like apple pickles. 



Cranberry Pickles. — [See directions for Cherry Piokles.i 



Spiced Currants. -Take five pounds of fruit, four of 

 brown sugar, a little less than two tablespoonfuls of cloves, 

 same quantity of cinnamon, boil two hours, then add one 

 pint of vinegar and boil fifteen minutes. Grapes may be 

 prepared in the same way, having first taken the seeds out 

 as for preserves. Add a triiip of cayenne. 



Grape Pickles. — Take grapes fresh from the vines and 

 net too ripe, and pick from the stem, without breaking, and 

 pack in dtone or glass jars. For every seven pounds of 

 fruit take one quart of vinegar, four pounds of sugar, an 

 even teaspoonf ul of cloves and one of cinnamon tied in a 

 bag; bring the vinegar, sugar and spices just to the boiling 

 poini, then, when a little cooled, turn over the grapes. 

 If they are in a stone jar, a small plate must be placed over 

 the top to prevent their rising above the liquor. With the 

 amount of vinegar given they wUl keep a long time with- 

 out scalding. 



Liemon Pickles.— They should be small and with thick 

 rind Rub them with a piece of flannel; then slit the 

 fruit half down in four quarters but not through to the 

 pulp ; fill the sUts with salt hard pressed in ; set them upright 

 in a pan for four or five days until the salt melts, turn them 

 thrice a day in their own liquid, until tender. Make enough 

 pickle to cover them, of vinegar, the brine of the lemons, 

 one Jamaica pepper and a small piece of ginger. Boil and 

 skim; when cold, pour over the lemons, with two ounces of 

 mustard-seed to six lemons. When the lemons are used, 

 the pipkle will be useful in fish and other sauces. 



