2 ounces mace. ½ pound ginger, scalded and sliced. 2 ounces cloves. 2 ounces cinnamon. 2 ounces long pepper. 2 ounces black pepper. 2 ounces allspice. 1 ounce nutmeg. ¼ pound horseradish scraped, sliced, but not _dried_. 1 ounce turmeric. 4 ounces black mustard-seed. 1 ounce coriander-seed. 2 ounces garlic, or onion. 2 pounds brown sugar. Prepare the cucumbers as follows: gather cucumbers, snaps, etc., and put them in a large stone jar, pouring over them a strong brine which has been boiled and skimmed--hot, but not boiling; cover with an old table-cloth to keep the steam in. Let them stand about a week, then take and soak twenty-four hours in cold water. Next put them in a large kettle lined with grape leaves, and fill, covering with weak vinegar. Sprinkle in a dessertspoonful of powdered alum, and cover with grape leaves, setting on the stove until a beautiful bright green. Put in a jar and pour this vinegar over them and let them stand until next day; then dry the pickles with a cloth, and have ready the jar, putting in a layer of the pickles with a layer of the seasoning before mentioned; fill with strong cider vinegar. Tie up closely, and keep in a warm, dry place. The spices must be bruised or beaten tolerately fine before putting with pickles; and a little salad oil added is an improvement.--_Mrs. P. McG._ CUCUMBERS OR OTHER SMALL PICKLES. 2 gallons vinegar. 3 tablespoonfuls ginger. 2 tablespoonfuls celery-seed. 1 tablespoonful cinnamon. 2 tablespoonfuls turmeric. 1 tablespoonful horseradish. 1 tablespoonful garlic. 2 tablespoonfuls pepper. 1 teaspoonful cloves. 1 teaspoonful of mace. 1 teaspoonful of allspice; all the spices must be pulverized. Add the garlic and horseradish when cold. Add two pounds sugar, which must be boiled in the vinegar and poured over the spices. One teaspoonful red pepper will improve it. Boil the vegetables in plain vinegar before putting in the spiced vinegar. Gherkins and snaps are made in the same way as cucumbers--_Mrs. S._ PICKLED CUCUMBERS. ½ gallon vinegar. 3 pounds brown sugar. 2 tablespoonfuls cloves. 2 tablespoonfuls allspice. 2 tablespoonfuls mustard. 2 tablespoonfuls celery. 1 tablespoonful white ginger. 1 tablespoonful cinnamon. 1 tablespoonful black pepper. 2 pods green pepper. 4 lemons sliced. A little horseradish. 12 onions, and as many cucumbers as the vinegar will well cover. Boil all together until the cucumbers are tender, and they will be ready for use in a week or so. To green the fruit: line your brass kettle with grape-leaves, and then pour weak vinegar on the cucumbers, cover with leaves, and boil a little while.--_Mrs. E. I._ CUCUMBER PICKLE.