, mix them
together, sprinkling salt between them sparingly. Let them stand
twenty-four hours, then drain off _all_ the brine that has
accumulated. Now put these vegetables in a preserving kettle over the
fire, sprinkling through them an ounce of turmeric for coloring, six
red peppers, chopped coarsely, four tablespoonfuls of mustard seed,
two of celery seed, two of whole allspice, two of whole cloves, a
coffee cup of sugar, and two-thirds of a teacup of best ground mixed
mustard. Pour on enough of the best cider vinegar to cover the whole
well; cover tightly and simmer all well until it is cooked all through
and seems tender, watching and stirring it often. Put in bottles or
glass jars. It grows better as it grows older, especially if sealed
when hot.

PICKLED ONIONS.

Peel small onions until they are white. Scald them in salt and water
until tender, then take them up, put them into wide-mouthed bottles,
and pour over them hot spiced vinegar; when cold cork them close. Keep
in a dry, dark place. A tablespoonful of sweet oil may be put in the
bottles before the cork. The best sort of onions for pickling are the
small white buttons.

PICKLED MANGOES.

Let the mangoes, or young musk-melons, lie in salt water, strong
enough to bear an egg, for two weeks; then soak them in pure water for
two days, changing the water two or three times; then remove the seeds
and put the mangoes in a kettle, first a layer of grape leaves, then
mangoes, and so on until all are in, covering the top with leaves; add
a lump of alum the size of a hickory nut; pour vinegar over them and
boil them ten or fifteen minutes; remove the leaves and let the
pickles stand in this vinegar for a week; then stuff them with the
following mixture: One pound of ginger soaked in brine for a day or
two, and cut in slices, one ounce of black pepper, one of mace, one of
allspice, one of turmeric, half a pound of garlic, soaked for a day
or two in brine and then dried; one pint grated horse-radish, one of
black mustard seed and one of white mustard seed; bruise all the
spices and mix with a teacup of pure olive oil; to each mango add one
teaspoonful of brown sugar; cut one solid head of cabbage fine; add
one pint of small onions, a few small cucumbers and green tomatoes;
lay them in brine a day and a night, then drain them well and add the
imperfect mangoes chopped fine and the spices; mix thoroughly, stuff
the mangoes and tie them; put them in a stone jar a