in a pot, and pour
on them boiling salt and water--let them stand forty-eight hours, take
advantage of a clear hot day, press the water from the articles, and lay
them to dry in full sunshine, on a table covered with a thick soft
cloth, with the corners pinned securely, that they may not blow up over
the things--the cloth absorbs the moisture; and by turning them
frequently on a dry place, they become white, and receive the colour of
the turmeric more readily--one day of clear sunshine is enough to
prepare them for the first vinegar. When dried, put them in a pot of
plain cold vinegar, with a little turmeric in it--let them remain in it
two weeks to draw off the water from them, and to make them plump--then
put them in a clean pot, and pour on the vinegar, prepared by the
following directions--this is the most economical and best way of
keeping them--mix the turmeric very smoothly, before you add it to your
pickles.

* * * * *

TO MAKE GREEN PICKLES.

Put the articles you intend to pickle, in a pot--and cover them with
boiling salt and water: put a thick cloth on the top, and then a plate
that will fit it--let it stand till the next morning, then pour off the
salt and water, boil it again, and cover them as before; do this until
your pickles are a good green--then put them in plain cold vinegar, with
some turmeric in it; and at the end of a fortnight, put them up, as you
do the yellow pickle.

* * * * *

TO PREPARE VINEGAR FOR GREEN OR YELLOW PICKLE.

One pound of ginger sliced and dried, one of horse-radish scraped and
dried, one of mustard seed washed and dried, one ounce long pepper, an
ounce of mace, and one of nutmegs finely pounded; put all these
ingredients in a pot, pour two gallons of strong vinegar on, and let it
stand twelve months, stirring it very frequently. When this vinegar is
used for the pickles, put two gallons more vinegar, with some mace and
nutmegs, and keep it for another year. When the prepared vinegar is
poured from the ingredients, do it very carefully, that it may be quite
clear. Pickles keep much better when the vinegar is not boiled. Should
the green pickles at any time lose their colour, it may be restored by
adding a little more turmeric. All pickles are best, when one or two
years old.

* * * * *

TO PICKLE ONIONS.

Get white onions that are not too large, cut the stem close to the roo