Directions for Cookery, in its Various Branches

mango. Put them into stone jars, pour boiling vinegar over them, and cover them well. Before you put them on the table remove the packthread. NASTURTIANS. Have ready a stone or glass jar of the best cold vinegar. Take the green seeds of the nasturtian after the flower has gone off. They should be full-grown but not old. Pick off the stems, and put the seeds into the vinegar. No other preparation is necessary, and they will keep a year with nothing more than sufficient cold vinegar to cover them. With boiled mutton they are an excellent substitute for capers. MORELLA CHERRIES. See that all your cherries are perfect. Remove the stems, and put the cherries into a jar or glass with sufficient vinegar to cover them well. They will keep perfectly in a cool dry place. They are very good, always retaining the taste of the cherry. If you cannot procure morellas, the large red pie-cherries may be substituted. PEACHES. Take, fine large peaches (either cling or free stones) that are not too ripe. Wipe off the down with a clean flannel, and put the peaches whole into a stone jar. Cover them with cold vinegar of the best kind, in which you have dissolved a little of salt, allowing a table-spoonful to a quart of vinegar. Put a cork in the jar and tie leather or oil-cloth over it. Plums and grapes may be pickled thus in cold vinegar, but without salt. BARBERRIES. Have ready a jar of cold vinegar, and put into it ripe barberries in bunches. They make a pretty garnish for the edges of dishes. TO PICKLE GREEN PEPPERS. The bell pepper is the best for pickling, and should be gathered when quite young. Slit one side, and carefully take out the core, so as not to injure the shell of the pepper. Then put them into boiling salt and water, changing the water every day for one week, and keeping them closely covered in a warm place near the fire. Stir them several times a day. They will first become yellow, and then green.