till you can pierce them with a straw, then dry them on a cloth for twenty-four hours to absorb the moisture, then drop them into the liquid.
Rkd Curb a nt Pickles,—Pick them before they are quite ripe and put them in a well covered jar filled with a brine of salt and water. When the pickles begin to ferment change the brine; then lay them for a night in clear water, then make a spiced liquor with sugar and spices boiled in the vinegar, as in cherry pickles ; when cold pour over your currants and close tightly.
Bauberry Pickles.—Gather full, fine clusters of the berries before ripe, pick away the dead leaves and defective berries and preserve them as red currants.
Swekt Pickle—(Peaches, Damsons or Tomatoes.)—Mrs. W., Va.—Peel your tomatoes or peaches, take the stones from them or not, cut off the stem end (a very little of which will make the pickle bilter; even one will spoil ajar of pickles), if damsons, or plums or. grapes, prick them with a fine needle and allow to each pound of fruit a cupful (1-2 pint) of vinegar, 1-2 pound of sugar, a teaspoon-ful of cloves, a few blades of mace and cinnamon. Put your fruit in a jar which can be covered closely, then put the vinegar, sugar and spices on to boil, then pour all over the fruit and cover closely. Let remain 24 hours ; repeat the scalding in the same vinegar and let it remain on the fruit another 24 hours, then put the whole on together and boil until the damsons, plums or grapes burst open, or the peaches or tomatoes are easily pierced with a straw and the syrup thickens a little.
Old Dominion Chow Chow.—Take 2 gallons of nice green tomatoes, add 4 good sized onions, 6 or 7 peppers with the seeds taken out, chop together and boil 3 minutes in 5 quarts of good cider vinegar, throw this vinegaraway after straining, then to 1 gallon of cider vinegar when scalding hot add 3 cups sugar, one of mixed mustard, one table-spoonful of cloves, 1 of allspice, 2 of cinnamon, 3 or 4 blades* of mace, 1 cupful of chopped horseradish, and 3 spoonfuls of salad oil; pour hot over the tomatoes.
Chow Chow (splendid.)—One-half gallon sliced green tomatoes, 3 cups of chopped onions, 1 pint of chopped green peppers, 1 cup of white mustard seeds, 1 cup of coriander seeds, all chopped fine, 2-3 cup of salt. Cover over in a jar with cold fruit vinegar. The longer you keep it the better it is.
Pjckled Eggs.—Boil a dozen eggs until done and quite hard, then put them in a vessel of cold water in order to remove the shells with ease and prevent them being broken; then have a stone or earthen jar just large enough to hold them within an inch or two of the top. Put them in the jar carefully, prepare a liquor of