EAST INDIA PICKLE.

Lay in strong brine for two weeks, or until convenient to use them, small cucumbers, very small common white onions, snap beans, gherkins, hard white cabbage quartered, plums, peaches, pears, lemons, green tomatoes and anything else you may wish.  When ready, take them out of the brine and simmer in pure water until tender enough to stick a straw through—­if still too salt, soak in clear water; drain thoroughly and lay them in vinegar in which is dissolved one ounce of turmeric to the gallon.  For five gallons of pickle, take two ounces of mace, two of cloves, two of cinnamon, two of allspice, two of celery seed, a quarter of a pound of white race ginger, cracked fine, half a pound of white mustard seed, half a pint of small red peppers, quarter of a pound of grated horse-radish, half a pint of flour mustard, two ounces of turmeric, half a pint of garlic, if you like; soak in two gallons of cider vinegar for two weeks, stirring daily.  After the pickles have lain in the turmeric vinegar 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.