7.  Piccalili.—­One-half peck green onions, sliced, one peck green tomatoes, one cauliflower, one peck small cucumbers.  Leave in salt water twenty-four hours; then put in a kettle with a handful of scraped horseradish, one ounce tumeric, one ounce cloves (whole), one-quarter pound whole pepper, one ounce cinnamon, one pound white mustard seed, one pound English mustard.  Place in kettle in layers and cover with cold vinegar, boil fifteen minutes, stirring constantly.

[Canning, pickling and preserving 835]

8.  Sweet Pickled Peaches.—­Make a liquid of three pounds brown sugar, one pint strong cider vinegar, and small handful each of cinnamon and cloves and bring to a boil.  Wash clean, but do not peel, several pounds of peaches.  Put in as many peaches as the liquor will cover; cook until moderately soft and put into jars.  Cook all alike, and pour liquid over them.  These are delicious.

9.  Chopped Pickles.—­Chop and mix together one peck green tomatoes, two large heads of cabbage, three green peppers, one small cup salt, let stand over night and drain.  Then cover with cider vinegar and boil until soft; drain again and mix with one tablespoon cloves, same amount of mustard, two pounds each of raisins and sugar, one-half cup grated horse-radish, three chopped onions, celery and salt to taste.  Hot vinegar enough to make moist, can rather dry.

10.  Pickled Onions.—­Select small white onions, peel and boil them in equal portions of sweet milk and water for ten minutes, or until tender, drain and pour scalding spiced vinegar on them immediately.  Never use allspice, as it darkens the onions.

11.  Pickled Red Cabbage.—­Choose purple red cabbage, slice into a colander, sprinkle each layer with salt, let it drain two days, then put into a jar, pour boiling vinegar enough to cover, put in a few slices of red beet-root.  A few spices in bunches and thrown in after being salted, will look red and pretty.

12.  Pickled Grapes.—­Select grapes that are not quite ripe, but dark colored, pick from the stem and wash, put in glass jars; in a separate kettle make a syrup of sugar and vinegar and boil a few minutes, add spices to suit the taste; pour over grapes and seal jars.

13.  Spiced Cherries.—­Take nine pounds of fruit, one pint cider vinegar, four pounds sugar, one-half ounce cinnamon bark, one-half ounce whole cloves, let the syrup come to a boil before putting in the fruit; cook the fruit until the skin breaks, then take out the fruit and boil the syrup down until thick, pour over the fruit hot.

14.  Beet Pickles.—­Cook beets in hot water until tender.  Then remove the skin and if the beets are large slice them, as you would for table use.  Place these in a glass jar.  Take a quart of cider vinegar, one cup granulated sugar, teaspoonful of salt, let this come to a boil, then pour over beets.  If vinegar is very strong dilute about half.  When these are opened in the winter, you will think you are eating fresh beets from the garden.