Buckeye cookery

CetERY PICKLES. Put together in a porcelain-lined kettle two quarts chopped white cabbage, two quarts chopped celery, three quarts vinegar, half ounce each of crushed white ginger root aud turmeric, fourth pound white © mustard seed, two table-spoons sait, five of sugar; cook slowly several hours until cabbage and celery are tender. CucUMBER PICKLES. Cover the bottom of cask with common salt; gather the cucum- _ bers every other day, early i in the morning or late in the evening, as it does not injure the vines so much then as in the heat of the day ; cut the cucumbers with a short piece of the stem on, carefully _ laying them in a basket or pail so as not to bruise; pour cold water over and rinse, being careful not to rub off the little black briers, or in any way to bruise them, as that is the secret of keeping them perfectly sound and good for any length of time, Lay them in a> cask three or four inches deep, cover with salt, and repeat the operation until all are in; pour in some water with the first layer— after this the salt will make sufficient brine. Now spread a cloth over them, then a board with a stone on it. When a new supply of cucumbers is to be added, remove stone, board and cloth, wash them very clean, and wipe every particle of scum from the top of the pickles and the sides of the cask; throw away any soft ones, as they will spoil the rest; now put in the fresh cucumbers, layer by layer, with salt to cover each layer. When cask is nearly full, cover with salt, tuck cloth closely around the edges, placing the board and weight on top; cover cask closely, and the pickles will be ee) Pee ae perfect for two or three years. Cucumbers must always be put in the salt as soon as picked from the vines, for if they lie a day or two they will not keep. Do not be alarmed at the heavy scum that rises on them, but be careful to wash all off the board and cloth. When wanted for pickling, take off weight and board, carefully lift cloth with scum on it, wash stone, board and cloth clean, and wipe all scum off the cucumbers and sides of cask, take out | as many as are wanted, return the cloth, board and weight, and eover closely. Place the cucumbers in a vessel large enough to hold two or three times as much water as there are pickles, cover with cold water (some use hot), change the water each day for three days, place the porcelain kettle on the fire, fill half full of vinegar (if vinegar is very strong add half water), fill nearly full of cucumbers, the largest first and then the smaller ones, put in, a lump of alum the size of a nutmeg, let come to a boil, stirring with a wire or wooden spoon so as not to cut the cucumbers; after boil- — ing one minute, take out, place in a stone jar, and continue until all are scalded, then pour over them cold vinegar. In two or three days, if the pickles are too salt, turn off the vinegar and put on fresh, add a pint of brown sugar to each two gallons pickles, a pod or two of red pepper, a very few cloves, and some pieces of horseradish. The horse-radish prevents a white scum from rising. CHOPPED PICKLES. a | Take a peck green tomatoes, wash clean, cut away a small piece from each end, slice and place in a large wooden bowl, chop fine, place in a crock and mix salt with them (half pint to a peck), let’ stand twenty-four hours, and drain thoroughly; take twice or three times as much cabbage as there is chopped tomatoes, chop fine, mix salt in same proportions, add enough Water to make moist, and let stand same time as tomatoes; drain, place again in separate jars, —