egar for a week, take them out
and put in jars or casks, one layer of pickle and one of spice out of
the vinegar, till all is used. If the turmeric vinegar is still good
and strong, add it and the spiced vinegar. If the turmeric vinegar be
much diluted do not use it, but add enough fresh to the spiced to
cover the pickles; put it on the fire with a pound of brown sugar to
each gallon; when boiling, pour over the pickle. Repeat this two or
three times as your taste may direct.

MIXED PICKLES.

Scald in salt water until tender cauliflower heads, small onions,
peppers, cucumbers cut in dice, nasturtiums and green beans; then
drain until dry and pack into wide-mouthed bottles. Boil in each pint
of cider vinegar one tablespoonful of sugar, half a teaspoonful of
salt and two tablespoonfuls of mustard; pour over the pickle and seal
carefully. Other spices may be added if liked.

BLUEBERRY PICKLES.

For blueberry pickles, old jars which have lost their covers, or whose
edges have been broken so that the covers will not fit tightly, serve
an excellent purpose as these pickles _must not_ be kept air-tight.

Pick over your berries, using only sound ones; fill your jars or
wide-mouthed bottles to within an inch of the top, then pour in
molasses enough to settle down into _all_ the spaces; this cannot be
done in a moment, as molasses does not _run_ very freely. Only lazy
people will feel obliged to stand by and watch its progress. As it
settles, pour in more until the berries are covered. Then tie over the
top a piece of cotton cloth to keep the flies and other insects out
and set away in the preserve closet. Cheap molasses is good enough,
and your pickles will soon be "sharp." Wild grapes may be pickled in
the same manner.

PICKLED BUTTERNUTS AND WALNUTS.

These nuts are in the best state for pickling when the outside shell
can be penetrated by the head of a pin. Scald them and rub off the
outside skin, put them in a strong brine for six days, changing the
water every other day, keeping them closely covered from the air. Then
drain and wipe them (piercing each nut through in several places with
a large needle) and prepare the pickle as follows: For a hundred large
nuts, take of black pepper and ginger root each an ounce; and of
cloves, mace and nutmeg, each a half ounce. Pound all the spices to
powder and mix them well together, adding two large spoonfuls of
mustard seed. Put the nuts into jars (having first stuck ea