Put a layer of plums and spice alternately; scald the vinegar and sugar together; pour it on the plums; repeat for two or three days, the last time scalding plums and syrup together.--_Mrs. W._ TO PICKLE DAMSONS. Take seven pounds damsons, wash and wipe them dry, three pounds sugar, one-half ounce cinnamon, half-ounce mace, half-ounce cloves, half-ounce allspice. With one quart strong vinegar and the sugar make a syrup, and pour it over the fruit boiling-hot. Let it stand twenty-four hours; repeat the boiling next day, and let it remain twenty-four hours longer; then put all on the fire together and cook till the fruit is done.--_Miss D. D._ SWEET PICKLE. Boil in three quarts of vinegar four or five pounds sugar, one ounce cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves, and pour all over fourteen pounds damsons or peeled peaches.--_Mrs. O. B._ GERMAN PICKLE. ½ pound white sugar. 1 pound damsons. 1 pint vinegar. 1 teaspoonful cloves. A few sticks of cinnamon. Make a syrup with vinegar, sugar and spices, then drop in a few of the damsons at a time. Scald them until the skins crack, laying each quantity in a dish till all are done. Fill the jars three-fourths full, and pour in the syrup.--_Mrs. R. L. P._ DAMSON PICKLE. 7 pounds fruit. 1 ounce cinnamon. 1 ounce cloves. 1 ounce mace. 1 ounce celery-seed. 3 pounds brown sugar. Spices to be beaten fine; put them in the jar, sprinkling the spice through in layers. Boil one quart vinegar with the sugar, and pour over the fruit and spices. Repeat the scalding of the vinegar for four days.--_Mrs. C. N._ COMPOSITION PICKLE. 1 gallon chopped cabbage. ½ gallon green tomatoes, sliced. ½ gallon cucumbers. 1 quart onions. all finely chopped. Let them stew several hours, then drain off the water. Add: 4 tablespoonfuls ground mustard. 2 tablespoonfuls ginger. 1 ounce cloves. 2 ounces turmeric. 2 ounces celery seed. 2 pounds brown sugar. 2 spoonfuls salt. ½ gallon strong vinegar; boil twenty minutes.--_Mrs. C. C._ RAGOÛT PICKLE. 2 gallons chopped cabbage. 2 gallons green or ripe tomatoes. 5 tablespoons of mustard, ground. 3 gills mustard-seed. 2 tablespoonfuls allspice. 2 teaspoonfuls cloves. 1 gill salt. 1 pint chopped onions. 1 pound brown sugar. Some chopped celery, or celery-seed. 3 quarts good cider vinegar. Boil all well together, and it is ready for use.--_Miss E. T._ KENTUCKY PICKLE. Take green tomatoes, cabbage, and onions, about equal quantities--grind them in a sausage machine. Salt, and put the mixture in a bag, and let it hang all night or until the juice has run from it--then season with red and black pepper, mustard-seed, celery-seed, cloves, sugar. Pack in jars, and cover with strong cold vinegar.--_Mrs. M. D._ FRENCH PICKLES.