The many kinds of sweet pickles that have become common within a few years are, we imagine, less liable to derange the stomach than such as are spiced highly, and prepared mainly with vinegar. The mixed pickles--piccalilli, Indian pickle, Bengal pickle or chutney, and the Chow Chow--are all fiery, and must require an uncommonly strong digestion to be eaten without injury. But each one must judge for himself. Pickles of all kinds will always be in use, no doubt, and it is well for every housekeeper to know how they are made. Pickles should be always kept covered with vinegar, and if at any time there are indications of their becoming moldy, boil up the vinegar again, adding more spice. Have the jar two thirds full of pickles, and one third full of vinegar. Keep the jar closely stopped, as exposure to the air will make them soft. In greening pickles (for they can be greened enough without brass) keep them closely covered while the hot vinegar is on them, so that none of the steam may evaporate. Boil them only four or five minutes, or it will take away their strength, and they will soon become soft. LXIX. WHAT HAS BECOME OF ALL THE LITTLE GIRLS? WE look in vain into many pleasant homes, or into the streets, cars, or steamers, for what was once a common sight, and was then, and ever must be, the sweetest object in nature,--a simple, artless _little girl_ with all the pretty, unaffected ways and manners of unsophisticated childhood, fresh and beautiful, about her. There is no lack of small beings, dressed in such a marvelous style that Darwin himself would be puzzled to make out the class to which they belong; but we find nothing to remind us of the little girls we used to know, either in dress or manners.