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cut in pieces two inches long, leaving on the peel, and add small onions whole. Mix with salt thoroughly, let stand twenty-four hours ; drain off juice, and pour some vinegar and water over pickles. Let stand a day or two, drain again as drv as possible ; mix spices well except the ground mustard, then boil one and one-half gallons best vinegar and pour boiling hot over the pickles; do this three mornings in succession, using the same vinegar each time. The third time add one pound sugar to the vinegar and boil, pouring over as above ; also mix the oil and ground mustard together with a small portion of the vinegar, and add when cold. Oil can be omitted if not relished. Or for Hanover Pickles^ take one peck tomatoes, half head cabbage, cut with slaw cutter ; two bunches of celery or a little celery seed, three or more small carrots, using only the red part, six onions, five bell peppers ; chop and mix together, sprinkle in seeds and pour on a pint molasses ; heat three pints vinegar, two tablespoons each ground cloves, cinnamon and yellow mustard and pour over scalding hot. Excellent and improves with age. Green Tomato Pickles. — Two gallons green tomatoes sliced without peeling and twelve good sized onions, also sliced. Stew until quite tender, then add two quarts vinegar, one of sugar, two small tablespoons salt, two tablespoons each ground mustard and black pepper, tablespoon each allspice and cloves. Put up in small jars. Universal Pickles. — To six quarts vinegar allow one pound salt, one-fourth pound ginger, one ounce mace, half pound shallots, tablespoon cayenne, two ounces mustard seed, one and a half oi turmeric. Boil all altogether twenty minutes ; when cold, put into ajar with whatever vegetables liked, such as radish pods, French beans cauliflower, gherkins, etc., as these come into season : put them in fresh as gathered, wiping them perfectly free from moisture and grit. This pickle will be fit for use in about eight or nine months. As this pickle takes two or three months to make, nearly that time will elapse before all the different vegetabes are added ; care must be taken to keep the jar well covered, either with a closely fitting lid, or a piece of oil-cloth or buttered paper so as perfectly to exclude the air. This is an English recipe and a decidea innovation in pickling. West India Pickle. — Take one white crisp cabbage, two heads cauliflower, three heads celery, one quart each small green plums, peaches, grapes, radish pods, nasturtium seeds artichokes, tomatoes and string beans, the green rind of a water-melon after paring, one quart small onions parboiled in milk, one hundred small cucumbers about an inch long, a few green peppers, and three limes or green lemons ; cut fine the cabbag^:^ caulinower, celery, pepper, limes and green ginger ; mix well with the rest, then pour a strong hot brine over, and let stand three hours ; take out and drain overnight. Mix one ounce turmeric powder, with a little cold vinegar, add one bottle French mustard, ground cinnamon, allspice, two nutmegs, black pepper, four pounds white sugar and one gallon vinegar, and pour boiling hot over the pickle ; if not su£Bicient liquid to moisten nicely, add more vinegar.