morning, wash and pack in the jars. Add one teaspoonful of whole cloves, one teaspoonful of whole allspice, one teaspoonful of white mustard seed, and two pieces of alum, as large as a pea, to each jar. Fill the jars with boiling vinegar, and seal.
Quickly Made Cucumber Pickle
Take small cucumbers, wipe clean and lay them in a small jar or stone crock. Allow one quart of coarse salt to a pail of water. Boil the salt and water until the salt is dissolved, skim and pour boiling hot on the cucumbers. Cover them tight, and let them stand twenty-four hours, then turn out and drain. Boil as much vinegar as will cover the cucumbers, skimming thoroughly. Put the cucumbers into clean glass jars and pour the vinegar on boiling hot. Put in a piece of alum the size of a bean, and seal. They will be ready for use in forty-eight hours. Add peppers and spice if desired.
Mixed Pickles
| 2 Quarts of Green Toma- | ½ Pound of Ground Mus- |
| toes | tard |
| 2 Quarts of Cucumbers | 3 Cupfuls of Sugar |
| 2 Quarts of Small Onions | 1 Ounce of Tumeric Pow- |
| 2 Heads of Cauliflower | der |
| 2 Green Peppers | 1 Cupful of Flour |
| 1 Gallon of Vinegar | 1 Cupful of Salt |
