3 pounds of sugar. ½ ounce of mace, full weight, and beaten. ½ ounce of black pepper, full weight, and beaten. 1 ounce ginger, light weight, and beaten. ½ ounce allspice, light weight. 1/5 ounce cloves, light weight. ½ tablespoonful salt, light weight. ½ ounce celery-seed, light weight. 2-1/5 ounces cinnamon, beaten.--_Mrs. Dr. P. C._ PREPARING PICKLES. Vegetables for pickle should be kept in cold and strong brine till they turn yellow: then put vine-leaves in the bottom of the kettle, then a layer of vegetables and a layer of leaves till full. Pour on them, boiling salt and water and let them boil until a bright green. Take them, while hot, and place in weak vinegar for a whole week. Then add them to the spiced vinegar. Afterwards rub on them a little turmeric. Prepare the spiced vinegar in May, and expose to the sun every day for some time.--_Mrs. R._ YELLOW PICKLE. 2 gallons vinegar. 2 pounds sugar. 1 ounce turmeric. 3 ounces allspice. 1 ounce cloves. 1 ounce mace. 1 pint mustard-seed. 2 tablespoonfuls celery-seed. Pound all together and stir into the hot cider vinegar for several minutes. Prepare your vegetables by quartering the cabbage and scalding them in brine; cover them and leave until cold; squeeze dry and hang in the sun; when bleached, throw in plain vinegar, then into the spiced vinegar.--_Mrs. P._ _Yellow Pickle._ 2½ gallons vinegar. 7 pounds sugar. 1 pound white mustard-seed. 1 bottle mustard. 1 pound white ginger. ½ pound white pepper. ½ pound turmeric. 2 ounces nutmeg. 2 ounces allspice. 2 ounces cloves. 2 ounces celery-seed. Pound them all before putting in the vinegar, add one pound scraped horseradish, half-dozen lemons sliced. Scald two dozen onions, sprinkle them with salt, and let them stand a day; drain off the water and wash well with the vinegar. Add them to your spiced vinegar. Cut your cabbage and scald them in strong salt water till you can run a straw through them; drain them for a day and put into plain vinegar for two weeks; let them drain again a day or two before putting into the prepared vinegar. Put two tablespoonfuls turmeric in the plain vinegar to turn the cabbage yellow.--_Mrs. J. T. A._ _Yellow Pickle._ One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it twenty-four hours; squeeze out and put in a kettle with half a dozen onions chopped, cover with vinegar, add one ounce turmeric, and boil one hour. Then add: 2 pounds brown sugar. ½ ounce mace. ½ ounce allspice. ½ ounce cloves. 4 tablespoonfuls mixed mustard. 1 teacup black peppercorn. 4 tablespoonfuls ground ginger. 2 tablespoonfuls celery-seed. Boil till clear.--_Mrs. S. B._ _Yellow Pickle._