The head of the barrel, which should have been previously well fastened together, is lastly to be put within the barrel above the leaves, and loaded with stones, to prevent the mixture from rising during the fermentation. The mass thus compressed subsides, and the cabbage gives out its juice, which rises to the surface, it is green, muddy, and fætid. It is to be drawn off by a spigot placed two or three inches from the bottom, and re-placed by fresh brine. * * * * * The following notice may serve to remind the reader of the time when the various articles for preparing pickles are in season. _Nasturtium pods_ fit for pickling, are in season in the middle of July. _Onions_, by the middle and end of July. _Cucumbers_, the latter part of July and August. _Capsicum pods_, the end of July and beginning of August. _Tomatas, or Love Apples_, the end of July and August. _Cauliflower_, in July and August. _Artichokes_, in July and August. _Radish pods_, in July. _French Beans_, in July. _Mushrooms_, in September. _Red Cabbage_, in August. _Samphire_, in August. MUSHROOM CATSUP. The name of catsup is given to several kinds of liquid pickles, made of savoury vegetable substances, such as mushrooms, walnuts, &c. The following method of preparing mushroom catsup is copied from the Cook’s Oracle:-- Take full grown mushrooms; put a layer of them at the bottom of a deep earthen pan, and sprinkle them with salt, then another layer of mushrooms, put some more salt on them, and so on, alternately, salt and mushrooms; let them remain two or three hours, by which time the salt will have penetrated the mushrooms, and rendered them easy to break; mash them well and let them remain for a couple of days, stirring them up, and mashing them well each day; then pour them into a stone jar, and to each quart add half an ounce of whole black pepper; stop the jar very close, set it in a stew-pan of boiling water, and keep it simmering for two hours at least. Take out the jar, and pour off the juice clear from the sediment through a hair sieve into a stewpan (without squeezing the mushrooms); let it boil up, skim it, and pour it into a dry jar; let it stand till next day, then pour it off as gently as possible, through a tammis, or flannel bag, (so as not to disturb the sediment at the bottom of the jar.) Bottle it in pints or half pints; for it is best to keep it in such quantities as are soon used: in each pint, put a dozen berries of black pepper, the same of allspice, and a table-spoonful of brandy. TOMATA CATSUP.