Put enough strong cider vinegar to fill the jar into a preserving kettle; crack and add ^ oz. each of cloves, ground ginger, mace and allspice, let boil, and x)our hot over the mangoes. Keep the jar closely covered. Made in the fall the pick- les will be fit to eat Christmas, but the following Christmas they will be matchless, their perfection increasing with age. This pickle is the most elegant made, and is suitable for any dinner that can be served. MIXED PICKLES.— Take 2 heads of cauliflower, 2 heads cab- bage, 50 small cucumbers, 8 small carrots, 2 quarts string beans, 12 sticks of celery, 6 red peppers (without the seeds) and 3 green pep- pers; chop these vegetables separately, and let them soak over night in salt and water; in the morning wash and drain them. Take 2 grated nutmegs, 3 teaspoons each of mace and cinnamon, tie in a muslin bag, and put into vinegar enough to cover the vegetables; scald it, pour it over the vegetables hot, put in jars and cover closely. GREEN PEPPER MANGOES.— Take green peppers which are sound and firm and add as many red ones for appearance; cut off the top, extract the seeds, put into a strong brine, and let soak 21 hours✪ Green Pepper Mangoes; then drain them, wipe, and fill with a stuffing made of ground cloves, SOUK PICKLES 537 OAPSIOUM. mustard seed, green tomatoes chopped, cabbage chopped, and salt, mixed all together; sew on the toj)s, and cover them with strong, hot vinegar containing 1 cup brown sugar; repeat for 4 mornings, and seal up. The Capsicum family (to which peppers belong) is na- tive to Asia and America. Cayenne pepper is made from the dried pods and seeds of various species of capsicum. As a condiment it is wholesome and aids digestion. Althongh less used than black pepper it is more wholesome. Chillies is a Mexican name signifying pods. PEACH MANGOES — Take large, fine, free- stone peaches; with a silver knife cut a hole in the side just large enough to remove the stone, take it out, put back the piece, tie it in, and put the peaches into a strong brine; leave 86 hours, drain out, and let them lie 20 minutes in cold water; wipe carefully, and fill the inside with grated horseradish to which is added a little celery seed and crushed ginger root, and moistened with vinegar. Replace the piece forming the opening, sew or tie it in place with thread; stand them closely in glass jars, and cover them with boiling hot vinegar, containing 1 cup sugar to each quart of vinegar✪ Peach Mangoes; tie up when cold. They can be used in 8 days. PICKLED MUSHROOMS.— Clean carefully, and boil a few min- utes in salt and water; drain, and dry them between linen cloths; put into jars, and cover with vinegar, spiced to taste✪ Pickled Mushrooms. MUSTARD PICKLES — Chop fine, equal quantities of cauli- flower, white onions, celery, green j)eppers and green tomatoes; pour on a scalding hot brine, let stand over night, and drain. Take f gal- lon cider vinegar, 1 cui3 sugar, and 2 tablespoons of butter; bring to a boil, and add 1 cup flour, 6 tablesjDoons ground mustard, \ oz. tur- meric powder wet in cold vinegar; pour it all, scalding hot, over the pickles. ✪ Mustard Pickles

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Put enough strong cider vinegar to fill the jar into a preserving kettle; crack and add ^ oz. each of cloves, ground ginger, mace and allspice, let boil, and x)our hot over the mangoes. Keep the jar closely covered. Made in the fall the pick- les will be fit to eat Christmas, but the following Christmas they will be matchless, their perfection increasing with age. This pickle is the most elegant made, and is suitable for any dinner that can be served. MIXED PICKLES.— Take 2 heads of cauliflower, 2 heads cab- bage, 50 small cucumbers, 8 small carrots, 2 quarts string beans, 12 sticks of celery, 6 red peppers (without the seeds) and 3 green pep- pers; chop these vegetables separately, and let them soak over night in salt and water; in the morning wash and drain them. Take 2 grated nutmegs, 3 teaspoons each of mace and cinnamon, tie in a muslin bag, and put into vinegar enough to cover the vegetables; scald it, pour it over the vegetables hot, put in jars and cover closely. GREEN PEPPER MANGOES.— Take green peppers which are sound and firm and add as many red ones for appearance; cut off the top, extract the seeds, put into a strong brine, and let soak 21 hours; then drain them, wipe, and fill with a stuffing made of ground cloves, SOUK PICKLES 537 OAPSIOUM. mustard seed, green tomatoes chopped, cabbage chopped, and salt, mixed all together; sew on the toj)s, and cover them with strong, hot vinegar containing 1 cup brown sugar; repeat for 4 mornings, and seal up. The Capsicum family (to which peppers belong) is na- tive to Asia and America. Cayenne pepper is made from the dried pods and seeds of various species of capsicum. As a condiment it is wholesome and aids digestion. Althongh less used than black pepper it is more wholesome. Chillies is a Mexican name signifying pods. PEACH MANGOES — Take large, fine, free- stone peaches; with a silver knife cut a hole in the side just large enough to remove the stone, take it out, put back the piece, tie it in, and put the peaches into a strong brine; leave 86 hours, drain out, and let them lie 20 minutes in cold water; wipe carefully, and fill the inside with grated horseradish to which is added a little celery seed and crushed ginger root, and moistened with vinegar. Replace the piece forming the opening, sew or tie it in place with thread; stand them closely in glass jars, and cover them with boiling hot vinegar, containing 1 cup sugar to each quart of vinegar; tie up when cold. They can be used in 8 days. PICKLED MUSHROOMS.— Clean carefully, and boil a few min- utes in salt and water; drain, and dry them between linen cloths; put into jars, and cover with vinegar, spiced to taste. MUSTARD PICKLES — Chop fine, equal quantities of cauli- flower, white onions, celery, green j)eppers and green tomatoes; pour on a scalding hot brine, let stand over night, and drain. Take f gal- lon cider vinegar, 1 cui3 sugar, and 2 tablespoons of butter; bring to a boil, and add 1 cup flour, 6 tablesjDoons ground mustard, \ oz. tur- meric powder wet in cold vinegar; pour it all, scalding hot, over the pickles.

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