rom 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.

15. Pickled Cauliflower.--Choose good firm cauliflower, and full size. Cut
away all the leaves and pare the stalks. Pull away the flowers in bunches.
Steep in brine two days, then drain them, wipe dry and put in hot pickle.

[836 MOTHERS' REMEDIES]

16. Pickled Cabbage.--The cabbage should be sliced and salted for two or
three days, then placed before the fire for twenty-four hours, spread upon
a dry cloth, after which they are put into a jar, and covered with spiced
vinegar.

17. Cantelope Sweet Pickle.--Select melons not quite ripe, weighing about
seven pounds in all, put them in a weak brine over night. Then boil in
weak alum water until transparent. Take them out and place in a jar. Then
take 1 quart cider vinegar, 2 ounces stick cinnamon, 1 ounce cloves, 3
pounds granulated sugar; let this boil, then add the cantelope, cooking it
twenty minutes longer. Pour in a jar and close tight. Scald it over for
two mornings.

18. Mother's Pickled Blackberries.--Take three quarts of blackberries, one
quart of sugar, one quart vinegar. Put all together at the same time into
your kettle and boil ten or fifteen minutes. No spices are required. After
standing a few weeks they are very nice.

19. Pickled Brocoli.--Choose the whitest, closest and finest vegetables
before they are quite ripe, pare off all green leaves and the outside of
the stalks. Parboil them about five minutes in well-salted water. Then
drain well and pull the branches in convenient sized pieces and put i