nd pour over them
the best cider vinegar; set them in a bright, dry place until they are
canned. In a month add three pounds of brown sugar; if this is not
sufficient, add more until agreeable to taste. This is for four dozen
mangoes.

PICKLE OF RIPE CUCUMBERS.

This is a French recipe and is the most excellent of all the
high-flavored condiments; it is made by _sun-drying_ thirty _old_,
full grown cucumbers, which have first been pared and split, had the
seeds taken out, been salted and let stand twenty-four hours. The sun
should be permitted to _dry_, not simply drain them. When they are
moderately dry, wash them with vinegar and place them in layers in a
jar, alternating them with a layer of horse-radish, mustard seed,
garlic and onions for each layer of cucumbers. Boil in one quart of
vinegar, one ounce of race ginger, half an ounce of allspice and the
same of turmeric; when cool pour this over the cucumbers, tie up
tightly and set away. This pickle requires several months to mature
it, but is delicious when old, keeps admirably, and only a little is
needed as a relish.

PICKLED OYSTERS.

One gallon of oysters; wash them well in their own liquor; carefully
clear away the particles of shell, then put them into a kettle, strain
the liquor over them, add salt to your taste, let them just come to
the boiling point, or until the edges curl up; then skim them out and
lay in a dish to cool; put a sprig of mace and a little cold pepper
and allow the liquor to boil some time, skimming it now and then so
long as any skum rises. Pour it into a pan and let it cool. When
perfectly cool, add a half pint of strong vinegar, place the oysters
in a jar and pour the liquor over them.

RIPE CUCUMBER PICKLES. (Sweet.)

Pare and seed ripe cucumbers. Slice each cucumber lengthwise into four
pieces, or cut it into fancy shapes, as preferred. Let them stand
twenty-four hours covered with cold vinegar. Drain them; then put them
into fresh vinegar, with two pounds of sugar and one ounce of cassia
buds to one quart of vinegar, and a tablespoonful of salt. Boil all
together twenty minutes. Cover them closely in a jar.

PICCALILLI.

One peck of green tomatoes; eight large onions chopped fine, with one
cup of salt well stirred in. Let it stand over night; in the morning
drain off all the liquor. Now take two quarts of water and one of
vinegar, boil all together twenty minutes. Drain all through a sieve
or colander. Put it back