Greening Pickles With Grape Leaves

It ia considered very desirable by lioueekeepers that pickled cuoumbers, mangoes, &c, should be of a deep greca color. They tasto no better, but they look nicer. To produce this greenness, it has been customary to placo the picklcs in a brass or copper vessel, pour hot alum water over them, and let theni remain until of the desired color : thai isuntil the salt of copper, verdigris, has acted upon them sufficiently. A better way of doing it without the aid of po3ons, is reeoramended by Mrs. Haskell'a Encyclopedia, which is as follows: "When packing the cueumbers in salt, line the barrel, bottom and sides, ■ wifch grape leaves, and pack between the layers of. oueumbers a quantity of the fresh leaves, until the barrel is full.- Whea salted'tbrough, remofe them frotn the brine, and pour boiling water upon thepickles, several times. If not the desired color, line a tub in the same manner that the barrel was prepared, and pack the picldes with a large quantity of the lèaves. Heat vinegar boiling hot, pour it over the pickles and cover them tightly. If, the next morning, thev are net' sufficiently greened, drain off the vinegar, reheat it, and pour it again over thera ; repeat the procesa uutíl of the oolor desired. When they are sufficiently greened, pour over them hot vinegar; if they taste of the vine leaves, chaneè toe vinegar after a week."