Directions for Cookery, in its Various Branches

pickles should always be of the very best kind. In putting away pickles, use stone, or glass jars. The lead which is an ingredient in the glazing of common earthenware, is rendered very pernicious by the action of the vinegar. Have a large wooden spoon and a fork, for the express purpose of taking pickles out of the jar when you want them for the table. See that, while in the jar, they are always completely covered with vinegar. If you discern in them any symptoms of not keeping well, do them over again in fresh vinegar and spice. Vinegar for pickles should only boil five or six minutes. The jars should be stopped with large flat corks, fitting closely, and having a leather or a round piece of oil-cloth tied over the cork. It is a good rule to have two-thirds of the jar filled with pickles, and one-third with vinegar. Alum is very useful in extracting the salt taste from pickles, and in making them firm and crisp. A very small quantity is sufficient. Too much will spoil them. In greening pickles keep them very closely covered, so that none of the steam may escape; as its retention promotes their greenness and prevents the flavour from evaporating. Vinegar and spice for pickles should be boiled but a few minutes. Too much boiling takes away the strength. TO PICKLE CUCUMBERS. Cucumbers for pickling should be very small, and as free from spots as possible. Make a brine of salt and water strong enough to bear an egg. Pour it over your cucumbers, cover them with fresh cabbage leaves, and let them stand for a week, or till they are quite yellow, stirring them at least twice a day. When they are perfectly yellow, pour off the water. Take a porcelain kettle, and cover the bottom and sides with fresh vine leaves. Put in the cucumbers (with a small piece of alum) and cover them closely with vine leaves all over the top, and then with a dish or cloth to keep in the steam. Fill up the kettle with