round cloves, and one of cinnamon.
Slice up the cucumbers half of an inch thick, place them in glass jars
and pour the scalding vinegar over them. Seal tight and they will keep
good a year or more.

_Mrs. Lydia C. Wright, South Vernon, Vermont._

CUCUMBER PICKLES. (For Winter Use.)

A good way to put down cucumbers, a few at a time:--

When gathered from the vines, wash, and put in a firkin or half barrel
layers or cucumbers and rock-salt alternately, enough salt to make
sufficient brine to cover them, no water; cover with a cloth; keep
them under the brine with a heavy board; take off the cloth, and rinse
it every time you put in fresh cucumbers, as a scum will rise and
settle upon it. Use plenty of salt and it will keep a year. To prepare
pickles for use, soak in hot water, and keep in a warm place until
they are fresh enough, then pour spiced vinegar over them and let them
stand over night, then pour that off and put on fresh.

GREEN TOMATO PICKLES. (Sweet.)

One peck of green tomatoes, sliced the day before you are ready for
pickling, sprinkling them through and through with salt, not _too_
heavily; in the morning drain off the liquor that will drain from
them. Have a dozen good-sized onions rather coarsely sliced; take a
suitable kettle and put in a layer of the sliced tomatoes, then of
onions, and between each layer sprinkle the following spices: Six
_red_ peppers chopped coarsely, one cup of sugar, one tablespoonful of
ground allspice, one tablespoonful of ground cinnamon, a teaspoonful
of cloves, one tablespoonful of mustard. Turn over three pints of good
vinegar, or enough to completely cover them; boil until tender. This
is a choice recipe.

If the flavor of onions is objectionable, the pickle is equally as
good without them.

GREEN TOMATO PICKLES. (Sour.)

Wash and slice, without peeling, one peck of sound green tomatoes, put
them into a jar in layers with a slight sprinkling of salt between.
This may be done over night; in the morning drain off the liquor that
has accumulated. Have two dozen medium-sized onions peeled and sliced,
also six red peppers chopped fine. Make some spiced vinegar by boiling
for half an hour a quart of cider vinegar with whole spices in it. Now
take a porcelain kettle and place in it some of the sliced tomatoes,
then some of the sliced onions; shake in some black pepper and some of
the chopped red peppers; pour over some of the spiced vinegar; then
repeat with the t