The American Frugal Housewife

tea than Hyson; but though the _quantity_ to a pound is greater, it has not so much _strength_. In point of economy, therefore, there is not much difference between them. Hyson tea and Souchong mixed together, half and half, is a pleasant beverage, and is more healthy than green tea alone. Be sure that water boils before it is poured upon tea. A tea-spoonful to each person, and one extra thrown in, is a good rule. Steep ten or fifteen minutes. PICKLES. Musk-melons should be picked for mangoes, when they are green and hard. They should be cut open after they have been in salt water ten days, the inside scraped out clean, and filled with mustard-seed, allspice, horseradish, small onions, &c., and sewed up again. Scalding vinegar poured upon them. When walnuts are so ripe that a pin will go into them easily, they are ready for pickling. They should be soaked twelve days in very strong cold salt and water, which has been boiled and skimmed. A quantity of vinegar, enough to cover them well, should be boiled with whole pepper, mustard-seed, small onions, or garlic, cloves, ginger, and horseradish; this should not be poured upon them till it is cold. They should be pickled a few months before they are eaten. To be kept close covered; for the air softens them. The liquor is an excellent catsup to be eaten on fish. Put peppers into strong salt and water, until they become yellow; then turn them green by keeping them in warm salt and water, shifting them every two days. Then drain them, and pour scalding vinegar over them. A bag of mustard-seed is an improvement. If there is mother in vinegar, scald and strain it. Cucumbers should be in weak brine three or four days after they are picked; then they should be put in a tin or wooden pail of clean water, and kept slightly warm in the kitchen corner for two or three days. Then take as much vinegar as you think your pickle jar will hold; scald it with pepper, allspice, mustard-seed, flag-root,