Some Mixed Pickles

These are tlie daya when wise house wives lay iu their winter stores o pickles. The air of all well regulated kitchens is redolent of boiling vinegar inustard, cucumbers, tomatoes and no end of savory odors. Hornemade pickles are not only cheaper but they are also more wholesome than the or dinary varieties of "Commercial" piek les. To prepare small cucumber pickles wash a hundred and place in jars Cover them with boiling brine, strong enough to bear an egg. Let them stam for 24 hours, then remove, wipe dry place in clean jars and cover with boil ing vinegar, spieed with an onion, 12 whole cloves, an ounce of mustard seec and three blades of mace. Mangoes may be made from green peppers, peacb.es or meions. To make the peppers cut the tops from a dozen red and a dozen green peppers. Re move the seeds and save the tops Stand the peppers upright in a tub anc put a teaspoon of sak into each. Cover with cold water and soak for 24 hours Drain. Cut two large heads of cabbage on a cabbage cutter, add a teaspoonful o ground cloves, one of ground allspice four tablespoons of whole mustard ant two of salt. Mix thoroughly and flll the peppers with the mixture. Put on the tops and tie tightly. Stand upright in stone jars and cover with cold vinegar The same treatinent applies to meions and peaches. Mixed pickles - Chop and mix together half a cabbage, four roots of celery, four tablespoons of grated horseradish, sixlarge green tomatoes, a large Spanish onion, two cucumbers, and one red and one green pepper. Put a layer two inches thick iu the bottom of a jar, spinkle with salt, add a layer of vegetables and so on until all of the mixure is used. At the end of 24 hours drain and pour out all the liquor. Cover witta boihng water, let it stand for 10 minutes and press dry. Stir a quarter of a teaspoon of powderd alum in a quart 'of vinegar until dissolved. Then put a layer of the pickles in the bottom of a jar, sprinkle with mustard seed, black pepper and grated horseradish. Add a layer of pickles and so on until the mixture is used. Pour over it the vinegar, let it stand two daya and it is ready to use. To pickle green tomatoes, slice a peck of them. Put a layer of the tomatoes in a stone jar; place on that a layer of sliced tomatoes, add a sprinkling of salt; continue until the tomatoes and a dozen sliced onions are used. Let them stand over night. Drain and place in a porcelain kettle with an ounce and a half of black pepper, an ounce of whole allspice, a quarter of a pound of ground mustard, an ounce of whole cloves and an ounce of mustard seed. Cover with vinegar and simmer gently 15 minutes. Put up in stone jars.