and cucumbers of a
sort the least seedy, quarter them, or cut them in slices. All must be
salted, drained, and dried in the sun, except the latter, over which
some boiling vinegar must be poured. In twelve hours drain them, but use
no salt. Put the spice into a large stone jar, adding the garlic, a
quarter of a pound of mustard seed, an ounce of turmeric, and vinegar
sufficient for the quantity of pickle. When the vegetables are dried and
ready, the following directions must be observed. Put some of them into
a half-gallon stone jar, and pour over them a quart of boiling vinegar.
Next day take out those vegetables; and when drained, put them into a
large stock jar. Boil the vinegar, pour it over some more of the
vegetables, let them lie all night, and complete the operation as
before. Thus proceed till each set is cleansed from the dust they may
have contracted. Then to every gallon of vinegar, put two ounces of
flour of mustard, gradually mixing in a little of it boiling hot, and
stop the jar tight. The whole of the vinegar should be previously
scalded, and set to cool before it is put to the spice. This pickle will
not be ready for a year, but a small quantity may be got ready for
eating in a fortnight, by only giving the cauliflower one scald in
water, after salting and drying as above, but without the preparative
vinegar: then pour the vinegar, which has the spice and garlic, boiling
hot over it. If at any time it be found that the vegetables have not
swelled properly, boiling the pickle, and pouring it hot over them, will
make them plump.--Another way. Cut the heads of some good cauliflowers
into pieces, and add some slices of the inside of the stalk. Put to them
a white cabbage cut in pieces, with inside slices of carrot, turnips,
and onions. Boil a strong brine of salt and water, simmer the vegetables
in it one minute, drain them, and dry them on tins over an oven till
they are shriveled up; then put them into a jar, and prepare the
following pickle. To two quarts of good vinegar, put an ounce of the
flour of mustard, one of ginger, one of long pepper, four of cloves, a
few shalots, and a little horseradish. Boil the vinegar, put the
vegetables into a jar, and pour it hot over them. When cold, tie them
down, and add more vinegar afterwards, if necessary. In the course of a
week or two, the pickle will be fit for use.

INDIGESTION. Persons of weak delicate habits, particularly the sedentary
and studious, are fre