omatoes, onions, etc., until the kettle is full;
cover with cold, pure cider vinegar and cook until tender, but not too
soft. Turn into a jar well covered and set in a cool place.

PICKLED MUSHROOMS.

Sufficient vinegar to cover the mushrooms; to each quart of mushrooms
two blades pounded mace, one ounce ground pepper, salt to taste.
Choose some nice young button mushrooms for pickling and rub off the
skin with a piece of flannel and salt, and cut off the stalks; if very
large, take out the red inside, and reject the black ones, as they are
too old. Put them in a stewpan, sprinkle salt over them, with pounded
mace and pepper in the above proportion; shake them well over a clear
fire until the liquor flows and keep them there until it is all dried
up again; then add as much vinegar as will cover them; just let it
simmer for one minute and store it away in stone jars for use. When
cold tie down with bladder and keep in a dry place; they will remain
good for a length of time, and are generally considered excellent for
flavoring stews and other dishes.

PICKLED CABBAGE. (Purple.)

Cut a sound cabbage into quarters, spread it on a large flat platter
or dish and sprinkle thickly with salt; set it in a cool place for
twenty-four hours; then drain off the brine, wipe it dry and lay it in
the sun two hours, and cover with cold vinegar for twelve hours.
Prepare a pickle by seasoning enough vinegar to cover the cabbage with
equal quantities of mace, allspice, cinnamon and black pepper, a cup
of sugar to every gallon of vinegar, and a teaspoonful of celery seed
to every pint. Pack the cabbage in a stone jar; boil the vinegar and
spices five minutes and pour on hot. Cover and set away in a cool, dry
place. It will be good in a month. A few slices of beetroot improves
the color.

PICKLED WHITE CABBAGE.

This recipe recommends itself as of a delightful flavor yet easily
made, and a convenient substitute for the old-fashioned, tedious
method of pickling the same vegetable. Take a peck of quartered
cabbage, put a layer of cabbage and one of salt, let it remain over
night; in the morning squeeze them and put them on the fire, with four
chopped onions covered with vinegar; boil for half an hour, then add
one ounce of turmeric, one gill of black pepper, one gill of celery
seed, a few cloves, one tablespoonful of allspice, a few pieces of
ginger, half an ounce of mace, and two pounds of brown sugar. Let it
boil half an hour lo