In making pickles, it is a good rule to allow two pounds of sugar to each gallon of vinegar for sour pickle, though a larger proportion must be allowed for sweet pickle. Vinegar for pickling should be spiced and set to sun from spring to autumn. Never put pickle in a jar that has been used for butter or lard. Examine often to see if the pickle is well covered with vinegar, and if any of it has turned soft, remove it. Keep it in a dry, airy closet, and be careful not to let it freeze. Pickle is generally considered best when from six months to a year old. Some housekeepers use the same vinegar (with a slight addition) from year to year, by draining the pickle as they take it out of the jar. PICKLE VINEGAR. 2 gallons cider vinegar. 4 ounces white pepper, beaten. 4 ounces whole allspice. 4 ounces mustard-seed. 2 ounces ground mustard. 2 ounces of mace. 2 ounces of turmeric. 2 ounces of white ginger. 2 ounces of garlic. 2 ounces of horseradish. 2 gills of celery-seed. 2 sliced lemons. 5 pounds of sugar. This ought to be prepared several months before using, and always kept on hand ready for use.--_Mrs. S. T._ _Pickle Vinegar._ 2 gallons vinegar. 1 pint black mustard-seed. 4 ounces ginger. 3 ounces allspice. 1 ounce cloves. 4 ounces whole black pepper. 1 ounce celery-seed. 3 pounds brown sugar. 2 handfuls scraped horseradish. 1 handful garlic. 3 sliced lemons. Make in May, and sun all summer.--_Mrs. D. R._ VINEGAR FOR PICKLES. 2 gallons vinegar. 1 cup bruised ginger. 1 cup black mustard-seed. 1 cup garlic. ½ cup black pepper. 1 cup celery-seed. ½ cup of mace. ½ cup of cloves. ½ cup of turmeric. 2 pounds brown sugar. 1 pod red pepper. 1 handful horseradish.--_Mrs. P. W._ Cucumbers (sliced), snaps, gherkins, muskmelons, cabbage, onions, or anything to be put into the spiced vinegar, must be previously boiled tender in strong vinegar and salt--well pressed out--and then put into the pickle vinegar, will soon be ready for use.--_Mrs. J. J. C._ YELLOW PICKLE VINEGAR. 2 gallons of pure cider vinegar. 1 pint black mustard-seed. 1 pint white mustard-seed. 2 ounces ground mustard. 4 ounces white ginger. 3 ounces pepper. 3 ounces allspice. 1 ounce mace. 1 ounce cloves. 2 ounces turmeric. 1 large handful horseradish. 1 handful garlic. 1 spoonful salt. 1 gill celery-seed. 6 lemons. 5 pounds sugar. The liquid should be mixed in the spring, and set in the sun.--_Mrs. T. M. C._ INGREDIENTS TO ONE GALLON GREEN PICKLE.