had a
high reputation with our ancestors.

INDIAN PICKLE (very Superior).

451. INGREDIENTS.--To each gallon of vinegar allow 6 cloves of garlic,
12 shalots, 2 sticks of sliced horseradish, 1/4 lb. of bruised ginger, 2
oz. of whole black pepper, 1 oz. of long pepper, 1 oz. of allspice, 12
cloves, 1/4 oz. of cayenne, 2 oz. of mustard-seed, 1/4 lb. of mustard, 1
oz. of turmeric; a white cabbage, cauliflowers, radish-pods, French
beans, gherkins, small round pickling-onions, nasturtiums, capsicums,
chilies, &c.

_Mode_.--Cut the cabbage, which must be hard and white, into slices, and
the cauliflowers into small branches; sprinkle salt over them in a large
dish, and let them remain two days; then dry them, and put them into a
very large jar, with garlic, shalots, horseradish, ginger, pepper,
allspice, and cloves, in the above proportions. Boil sufficient vinegar
to cover them, which pour over, and, when cold, cover up to keep them
free from dust. As the other things for the pickle ripen at different
times, they may be added as they are ready: these will be radish-pods,
French beans, gherkins, small onions, nasturtiums, capsicums, chilies,
&c. &c. As these are procured, they must, first of all, be washed in a
little cold vinegar, wiped, and then simply added to the other
ingredients in the large jar, only taking care that they are _covered_
by the vinegar. If more vinegar should be wanted to add to the pickle,
do not omit first to boil it before adding it to the rest. When you have
collected all the things you require, turn all out in a large pan, and
thoroughly mix them. Now put the mixed vegetables into smaller jars,
without any of the vinegar; then boil the vinegar again, adding as much
more as will be required to fill the different jars, and also cayenne,
mustard-seed, turmeric, and mustard, which must be well mixed with a
little cold vinegar, allowing the quantities named above to each gallon
of vinegar. Pour the vinegar, boiling hot, over the pickle, and when
cold, tie down with a bladder. If the pickle is wanted for immediate
use, the vinegar should be boiled twice more, but the better way is to
make it during one season for use during the next. It will keep for
years, if care is taken that the vegetables are quite covered by the
vinegar.

This recipe was taken from the directions of a lady whose pickle was
always pronounced excellent by all who tasted it, and who has, for many
years, exactly followed the re