r. The
cucumbers will be ready for use in about two weeks.

40. Mustard Pickles.--Wash the pickles and put in fruit jars, then cover
with the following dressing, do not cook the pickles or dressing: 1 cup
salt, 2 cups dark brown sugar, 1 cup Colman's mustard, 1 gallon vinegar,
mix together and put over pickles.

[CANNING, PICKLING AND PRESERVING 839]

41. Green Tomato Pickles.--One bushel tomatoes, slice and put in salt
water over night. The next morning put tomatoes in kettle after draining
them, with five pounds of brown sugar, 1/4 cup cloves, ten cents worth
cinnamon stick, two quarts vinegar. Boil until the tomatoes are tender.

42. Oyster Catsup.--Squeeze through a sieve 1 pint of oysters with the
juice, then add 1 pint of sherry or white wine and salt to taste. Flavor
with garlic, celery, etc., if desired. Add two or three ounces of mixed
spices. Simmer fifteen or twenty minutes, strain and bottle when cold.

43. Pepper Catsup.--Select about twenty-five red bell peppers without
removing the seeds. Add 1 pint of vinegar and boil until tender, stirring
constantly. Rub it all through a sieve. Set aside the juice. Pour over the
pulp another pint of vinegar with two tablespoonfuls brown sugar, 2 or 3
ounces mixed spices. Stir altogether and boil down one-half. Strain
through cheese-cloth and bottle when cold.

44. Grape Catsup.--Select grapes that are ripe, but not soft. Pick them
over carefully and add to five pounds of grapes, half as much sugar (by
weight), 1 pint vinegar, two or three ounces of mixed spices, and salt to
taste. Boil until it thickens. Bottle when cold.

45. Pickled Cherries.--Select firm and medium ripe cherries. Fill a
wide-mouthed glass bottle or jar with them, then add two tablespoons of
salt, and fill the jars with cold vinegar. Seal and let stand six or eight
weeks before using. These are very good.

46. Sweet Mixed Pickles.--For sweet mixed pickles, scrape and wash half a
dozen young carrots, and parboil in salted water for three or four
minutes, then drain and set aside to cool; meanwhile cut into strips. Then
take six green tomatoes, three large white onions, one large red pepper,
(taking out the seeds) three sour apples, one small cupful of tender
string beans, and finally the carrots treated in the same manner; place
all these ingredients together in the preserving kettle in which they are
to be cooked, adding salt and a very little paprika and allow them to
stand for t