Making Pickles

Gather the cucumberg, any kiud or size you wish ; (to me, the Short Cluster, an inch aud a half to three luches in ciieumlerence, are the best;) to a peck of cucumbers add half a pint of course salt, and cover them with boiling water as sonn as pwssilile; et thom stand tvvo or three days, then wash them thorougbly and carefully, dry thern off with a cloíh, put them in a olean braas vcasel, cover the;D vvitli i-ider vinegar, put tliem over the firo, and let them just boil, then ut theiu into your pickie cak. Aa your cucumbors increase, and vou wisR to nake addition from tirno to time, let each parcel be donu in thu same way, using a Bmall jar or tub, aud nol pour into the principal oask until they ara cold in the viuegar ; season with greeü pepper, oithor with or without seeds; better without. Whoa the viacs havo done hearing, iiud thoro are no mora ouciiinbors to add, vcash them freo froin the scum in the old vinegnr, pour the vinegir into a brufs kettie, riese the cask with fresh viuegar, pour it iuto tho kettie, and put it over tho firt to boil ; return tho uucunibers and peppcra to tho cask, add half a pint of crushed mustard sead to the bushei, buil nnd skim the vinegai1 well, or better strain through a huir acivo or coarse clcth, boiliug hot, over the piokles. Wken thoy are cold, sproad an old, white fknnel cloth on the tup ui' thu eiicumbers, to absórb any sou.Tl that ra;iy alise, and your work is ilooe fr tho yoar. Tbe pickles will keep tiüiu, groen and sour ; tho idea ot' putting on freah viuegar s entirely srroicous; cuoumbors are not suffioient ;o tako iha strength of frush vinegar twice, and will cmsequentiy dissolve in t. - Mr. L. üarling, in New Englani Farmer,