PICKLES AND CATCHUPS.
Pickles, for Country Use ( Mrs. Shaw ).
Make a brine strong enough to bear the weight of an egg. Into this put cucumbers fresh from the garden. They will keep in this brine indefinitely. Whenever fresh pickles are wanted, take out as many as are desired from the brine, and let them soak in fresh water two days, changing the water once. Now put two quarts of the best cider vinegar (to fifty cucumbers) on the fire in a porcelain kettle, with one ounce of whole pepper, half an ounce of mustard-seed, one ounce of ginger sliced, half an ounce of mace, a small stalk of horse-radish, a piece of alum the size of a large pea, and half a cup of sugar. Tie up the spices in three muslin bags. Boil all together ten minutes; then pour all over the pickles. It is not necessary to scald the cucumbers, yet many do so, putting them into the kettle, with the vinegar and spices when cold, and covering the bottom, sides, and top closely with cabbage leaves, which improve the color. If they are not green enough at the first scalding, scald them a second time, with fresh leaves around.
This receipt is especially desirable for people living in the country, because, having many vines, the cucumbers of any size preferred can be picked each day, washed, and put into the brine.