not the least salt taste.

You can make pickle by soaking in brine three days, then washing clean,
putting over the fire in clear water, bringing to scalding heat, then
pouring off the water, covering with vinegar, and bringing just to a
boil. Drain away this vinegar, which has served its turn, pack down the
pickles in a jar, seasoning them well with mixed spices, whole, not in
powder, covering with fresh, hot vinegar, letting cool uncovered, then
tieing down, and keep dark and cool.

_Watermelon Rind Pickle_: Scald the soaked rind in strong ginger tea,
let stand two minutes barely simmering, then skim out, lay in another
kettle, putting in equal quantities of cloves, mace, alspice, and
cinnamon, half as much grated nutmeg, the same of whole pepper corns,
several pods of Cayenne pepper, white mustard and celery seed, covering
with cider vinegar, the only sort that will keep pickles well, bringing
just to the boil, then putting down hot in jars, tying down after
cooling, and setting in a dark, cool, airy place.

For sweet pickle, prepare and season, then to each pint of vinegar put
one and a half pounds of sugar, boil together one minute, stirring well,
and skimming clean, then pour over rind and spices, keep hot for ten
minutes without boiling, then put into jars. If wanted only a little
sweet, use but half a pound of sugar.

_Mangoes_: Either green peppers or young melons will serve as a
foundation--epicures rather preferring the peppers. After making
thoroughly fresh, cut out the stems from the peppers, removing and
throwing away the seed but saving the stems. Cut a section from the
side of each melon, and remove everything inside. Fit back stems,
sections, etc., then pack in a kettle in layers with fresh grape leaves
between, add a bit of alum as big as the thumb's end, cover all with
strong, cold vinegar, bring to a boil, and simmer gently for twenty
minutes. Let stand in vinegar two or three days, throwing away the
leaves. Take out, rinse and drain. To stuff four dozen, bruise, soak,
cut small and dry, half a pound of race ginger, add half a pint each
black and white mustard seed, mace, allspice, Turmeric, black pepper,
each half an ounce, beat all together to a rather fine powder, add a
dash of garlic, and mix smooth in half a cup of salad oil. Chop very
fine a small head of firm but tender cabbage, three fine hearts of
celery, half a dozen small pickled cucumbers, half a pint small onions,
a large, sweet red