Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

and through them; fill it up with weak vinegar, and let them scald three hours; put all in a jar for three days, then take out the cucumbers, pour out the vinegar and leaves; put them back in the jar, with some cloves, peppers, horse-radish and mustard; boil some strong vinegar and pour over them. Small Cucumbers. Wash small cucumbers from two to four inches long; put a gallon of very strong vinegar in a large jar, with mustard seed, scraped horse-radish, and celery seed, a small portion of each, and a tea-cupful of salt; put the cucumbers in the jar; tie them close. Martina's may be pickled in the same way, or in the old way of pickling cucumbers. To Pickle Cherries or Peaches. If peaches, wipe them well with a coarse towel; if cherries, cut the stems half off, but do not stone them; put them in jars, and to every half gallon of vinegar it takes to cover them, put a pound of sugar, and cloves and cinnamon to taste; boil and skim it well, and when nearly cool pour it over the fruit; for three successive days pour off the vinegar, and boil and pour it on again. Peaches. Pick out sound clingstone peaches; lay them in salt and water for a day, then wipe them on a coarse cloth: boil up some strong vinegar, with a little ginger, whole pepper and mustard seed; put the peaches in a jar and pour this over. White Walnuts. Take full grown white walnuts, or butter-nuts, before the shells get so hard that a pin will not run through easily; put them in a jar; boil a pickle of ground alum salt that will bear an egg, skim it, and when it gets cold; pour it on the walnuts; let them lay in this ten days; then make another pickle as strong as the first, and leave them in it ten days longer; then scrape each one carefully, until you get all the rough skin off, wipe them with a very coarse cloth, and let them soak in cold