ter and freshen still more. Corn, prepared
in this way, is excellent, very much resembling fresh corn from the
stalk.

INDIAN PICKLE.--One gallon of the best vinegar, quarter of a pound of
bruised ginger, quarter of a pound of shalots, quarter of a pound of
flour of mustard, quarter of a pound of salt, two ounces of mustard
seed, two ounces of turmeric, one ounce of black pepper, ground fine,
one ounce of cayenne. Mix all together, and put in cauliflower sprigs,
radish pods, French beans, white cabbage, cucumber, onions, or any
other vegetable; stir it well two or three days after any fresh
vegetable is added, and wipe the vegetable with a dry cloth. The
vinegar should not be boiled.

HOW TO PICKLE MUSHROOMS.--Buttons must be rubbed with a bit of flannel
and salt; and from the larger take out the _red_ inside, for when they
are black they will not do, being too old. Throw a little salt over,
and put them into a stewpan with some mace and pepper; as the liquor
comes out, shake them well, and keep them over a gentle fire till all
of it be dried into them again; then put as much vinegar into the pan
as will cover them, give it one warm, and turn all into a glass or
stone jar. They will keep two years, and are delicious.

PICKLE SAUCE.--Slice green tomatoes, onions, cabbage, cucumbers, and
green peppers. Let all stand covered with salt over night. Wash, drain
and chop fine. Be careful to keep as dry as possible. To two quarts
of the hash, add four tablespoons of American mustard seed and two of
English; two tablespoonfuls ground allspice, one of ground cloves, two
teaspoonfuls of ground black pepper, one teaspoonful of celery seed.
Cover with sharp vinegar, and boil slowly an hour. Put away in stone
jar, and eat when wanted.

PICKLED EGGS.--At the season of the year when eggs are plentiful,
boil some four or six dozen in a capacious saucepan, until they become
quite hard. Then, after carefully removing the shells, lay them in
large-mouthed jars, and pour over them scalding vinegar, well seasoned
with whole pepper, allspice, a few races of ginger, and a few cloves
or garlic. When cold, bung down closely, and in a month they are fit
for use. Where eggs are plentiful, the above pickle is by no means
expensive, and is a relishing accompaniment to cold meat.

HOW TO PICKLE RED CABBAGE.--Slice it into a colander, and sprinkle
each layer with salt; let it drain two days, then put it into a jar,
with boiling vinegar enough to