eaves
put three pints of strong vinegar; cover it close, and let it stand a
week--then strain it, and after standing in the pitcher till quite
clear, bottle it, and cork it closely.

* * * * *

CURRY POWDER.

One ounce turmeric, one do. coriander seed, one do. cummin seed, one do.
white ginger, one of nutmeg, one of mace, and one of Cayenne pepper;
pound all together, and pass them through a line sieve; bottle and cork
it well--one tea-spoonful is sufficient to season any made dish.

* * * * *

TO PICKLE CUCUMBERS.

Gather them full grown, but quite young--take off the green rind, and
slice them tolerably thick; put a layer in a deep dish, strew over it
some chopped onion and salt; do this until they are all in; sprinkle
salt on the top, let them stand six hours, put them in a colander--when
all the liquor has run off, put them in a pot; strew a little cayenne
pepper over each layer, and cover them with strong cold vinegar; when
the pot is full, pour on some sweet oil, and tie it, up close; at the
end of a fortnight, pour off the first vinegar, and put on fresh.

* * * * *

OIL MANGOS.

Gather the melons a size larger than a goose egg--put them in a pot,
pour boiling salt and water made strong upon them, and cover them up;
next day, cut a slit from the stem to the blossom end, and take out the
seeds carefully--return them to the brine, and let them remain in it
eight days; then put them in strong vinegar for a fortnight, wipe the
insides with a soft cloth, stuff them and tie them, pack them in a pot
with the slit uppermost; strew some of the stuffing over each layer, and
keep them covered with the best vinegar.

* * * * *

TO MAKE THE STUFFING FOR FORTY MELONS.

Wash a pound of white race ginger very clean; pour boiling water on it,
and let it stand twenty-four hours; slice it thin, and dry it; one pound
of horse-radish scraped and dried, one pound of mustard seed washed and
dried, one pound of chopped onion, one ounce of mace, one of nutmeg
pounded fine, two ounces of turmeric, and a handful of whole black
pepper; make these ingredients into a paste, with a quarter of a pound
of mustard, and a large cup full of sweet oil; put a clove of garlic
into each mango.

* * * * *

TO MAKE YELLOW PICKLE.

Put all the articles intended for the yellow pickle