=To pickle Peppers.=—Take green peppers, take the seeds out carefully so as not to mangle them, soak them nine days in salt and water, changing it every day, and keep them in a warm place. Stuff them with chopped cabbage, seasoned with cloves, cinnamon, and mace; put them in cold spiced vinegar. =To pickle Nasturtions.=—Soak them three days in salt and water as you collect them, changing it once in three days; and when you have enough, pour off the brine, and pour on scalding hot vinegar. =To pickle Onions.=—Peel, and boil in milk and water ten minutes, drain off the milk and water, and pour scalding spiced vinegar on to them. =To pickle Gherkins.=—Keep them in strong brine till they are yellow, then take them out and turn on hot spiced vinegar, and keep them in it, in a warm place, till they turn green. Then turn off the vinegar, and add a fresh supply of hot spiced vinegar. =To pickle Mushrooms.=—Stew them in salted water, just enough to keep them from sticking. When tender, pour off the water, and pour on hot spiced vinegar. Then cork them tight, if you wish to keep them long. Poison ones will turn black if an onion is stewed with them, and then all must be thrown away. =To pickle Cucumbers.=—Wash the cucumbers in cold water, being careful not to bruise or break them. Make a brine of rock or blown salt (rock is the best), strong enough to bear up an egg or potato, and of sufficient quantity to cover the cucumbers. Put them into an oaken tub, or stone-ware jar, and pour the brine over them. In twenty-four hours, they should be stirred up from the bottom with the hand. The third day pour off the brine, scald it, and pour it over the cucumbers. Let them stand in the brine nine days, scalding it every third day, as described above. Then take the cucumbers into a tub, rinse them in cold water, and if they are too salt, let them stand in it a few hours. Drain them from the water, put them back into the tub or jar, which must be washed clean from the brine. Scald vinegar sufficient to cover them, and pour it upon them. Cover them tight, and in a week they will be ready for use. If spice is wanted, it may be tied in a linen cloth and put into the jar with the pickles, or scalded with the vinegar, and the bag thrown into the pickle-jar. If a white scum rises, take it off and scald the vinegar, and pour it back. A small lump of alum added to the vinegar improves the hardness of the cucumbers. =Pickled Walnuts.=—Take a hundred nuts, an ounce of cloves, an ounce of allspice, an ounce of nutmeg, an ounce of whole pepper, an ounce of race ginger, an ounce of horse-radish, half pint of mustard-seed, and four cloves of garlic, tied in a bag.