emain in the salt for twenty-four hours or more; then dry each piece,
put in layers in a stone jar with whole white and black peppercorns,
small pickling onions, which have been previously pared and salted
overnight, pieces of horseradish, a few bay leaves, a little fennel,
caraway seeds, a few cloves of garlic (use this sparingly) and also some
Spanish pepper (use very little of the latter). Have a layer of the
spices at the bottom of the jar. A handful of mustard seed put on the
top layer will be an improvement. Boil enough pickling vinegar to cover
well. Add a cup of sugar to a gallon of vinegar, boil and pour over hot.
Boil again in three days and pour over the pickles after it gets cold,
and in two days pour off the vinegar and boil again and pour over the
pickles hot. Boil three times altogether.

MUSTARD PICKLES

Choose small cucumbers or gherkins for this purpose. Reject all that are
specked or misshapen. Wash them thoroughly; drain off all the water, and
allow them to lay in a tub overnight, thickly salted. In the morning;
wipe the pickles carefully. Lay them in a stone jar or a wooden bucket,
in this way: Put in a layer of pickles. Cut up a few green or red
peppers; put a few pieces in each layer, also a few cloves (remove the
soft heads) and a tablespoon of mustard seed, and one bay leaf, no more.
Then proceed in this way until the pickles are used. Then take half a
pound of the very best ground mustard, tie it in a cloth loosely (use
double cheese-cloth for the purpose), and lay this mustard-bag on top of
the pickles. Boil enough white wine vinegar in a bell metal kettle to
just cover them; add a cup of sugar for every gallon of vinegar, this
does not sweeten them, but tends to preserve them and cut the sharpness
of the vinegar. If the vinegar is very strong, add a cup of water to it
while boiling; it should not "draw" the mouth, but be rather mild. See
that the pickles are well covered with the vinegar, and pour the vinegar
hot over the pickles and mustard. If the vinegar does not completely
cover the pickles, boil more and add. Lay a plate on top of all to keep
the pickles under the vinegar, and when cold tie up. Look them over in a
few weeks, if you find any soft ones among them, boil the vinegar over
again, and pour it over them hot.

SALT PICKLES

(For immediate use.) Take nice, large cucumbers, wash and wipe them; lay
them in a jar or wooden pail, sprinkle coarse salt over each layer, and
add d