matoes in small pieces and drain. Boil
all things half an hour. Put in sealed jars.

CUCUMBER PICKLE.

Place the cucumber in a stone jar. Make a strong brine, strong enough to
bear up an egg; pour it over them boiling hot, let them stand over
night, in the morning pour off the brine and wipe the cucumbers dry, put
them in a preserving kettle and pour over them enough cider-vinegar to
cover them; put in also the following spices for four hundred pickles:
Two ounces whole cloves, two tablespoonfuls white mustard seed, several
strips horseradish, four or five sticks cinnamon, coffee-cupful brown
sugar, two ounces allspice, four small red peppers cut in small pieces
and the seed taken out, three onions sliced. Let all come to a boil,
boil for five minutes, and put boiling hot over cucumbers.

CUCUMBER SWEET PICKLES.

Put small cucumbers in a dish with one-half cup salt to two quarts
cucumbers; cover with boiling water and let stand all night. Remove from
brine, place in granite kettle, cover with vinegar containing whole
mustard seed, cloves and cinnamon and one cup of sugar. Let come to
boiling point, but not boil. Can, or bottle while hot.

FRENCH PICKLE.

One peck green tomatoes sliced, six large onions sliced; mix these and
throw over them one teacupful of salt, let them stand over night; next
day drain thoroughly, boil in one quart of vinegar mixed with two quarts
of water for fifteen minutes, then drain; take four quarts vinegar, two
pounds brown sugar, two tablespoonfuls cinnamon, mace, cloves; tie
spices in little bags, put all together and boil ten or fifteen minutes.

GERMAN PICKLED PLUMS OR PEACHES.

One pint vinegar, seven pounds plums or peaches, three pounds sugar, one
ounce cinnamon (whole), one ounce cloves (whole), a layer of plums,
layer of spice, layer of sugar. Have your vinegar scalded and pour over
the plums, going through this process for three successive days. Put all
in a kettle and let them come to a boil, and they are ready for use.

GREEN TOMATO PICKLE.

Twelve green tomatoes, three large onions. Boil in salt and water and
drain, or sprinkle with salt and allow it to stand all night, then
drain. Scald in vinegar to which has been added one cup of brown sugar,
one stick of cinnamon bark, a few cloves, red pepper to taste.

SPICED GRAPES.

Seven pounds grapes, one pint vinegar, three and one-half pounds sugar
(or more if you like), one-half ounce ground cloves, one-half ou