1 small cut onion. 1 pound brown sugar. 1 small box mustard. ½ pound white mustard-seed. 1 small cup grated horseradish. ½ ounce mace. 1 tablespoonful ground black pepper. 2 ounces celery-seed. 1 ounce turmeric. Chopped celery and nasturtiums, if they can be had. Mix all, and cover with cold vinegar. If necessary, add more vinegar after it has stood awhile.--_Mrs. C. N._ GREEN PICKLE. Put the pickles in a strong brine, strong enough to bear an egg. Three weeks is long enough for them to remain in brine, if you wish to make your pickle early in the fall; but they will keep several months, indeed all the winter, by having them always well covered with the brine. When ready to make your pickle, drain off _every drop_ of brine, and pour boiling water over the pickles. Repeat this for three mornings in succession. Then pour off this last water, and soak the pickles two days in cold water, changing the water each morning. Next, pouring off this water, scald the pickles _three_ mornings in weak vinegar, weakening the vinegar by putting two quarts of water to one of vinegar. This is the time for greening the pickles, by putting in the jar or keg a layer of pickle, then sprinkling in a little powdered alum, and so on, till the vessel is filled; then pouring on the weakened vinegar. Only use the alum the first morning; but the other mornings pour off the vinegar and pour on a fresh quantity. All this is necessary, if you wish to have pickle perfectly free from the brine, and in a condition to keep. Fill your jars with the pickle thus prepared, and pour over them the best of vinegar, after seasoning it and letting it boil a few minutes. Seasoning to one gallon vinegar: 3 pounds brown sugar. 1 tablespoonful allspice. 1 tablespoonful of cinnamon. 1 tablespoonful of ginger. 1 tablespoonful of black pepper, all pounded. 20 drops oil of cloves, or 3 ounces of cloves. 1 ounce celery-seed. 1 pod red pepper. 2 tablespoonfuls grated horseradish.--_Mrs. C._ _Green Pickles._ Put the pickle in strong brine for two days; then boil the brine and pour it over them hot. Repeat this twice. Then pour over them boiling vinegar and water mixed, three successive times, at intervals of two days. For a three-gallon jar take: 1 teacup black pepper. 1 teacup allspice. ½ teacup of ginger. ½ teacup of mace. ½ teacup of cloves, all beaten, but not fine. 2 heads of cabbage chopped fine. 2 teacups horseradish. 8 onions chopped fine. 1 quart mustard seed. Take half of the beaten spices and mix with the latter ingredients, also three cups of brown sugar; stuff the mangoes with this. Add the rest to the vinegar with five pounds of sugar, and pour on the pickle hot. This makes very superior pickle.--_Miss S. S. V._ _Green Pickle_ [_3 gallons_].